Rhubarb CinnamonNut Bread
1/2 cups sugar cup finely chopped toasted pecans or walnuts 2 teaspoons cinnamon 2 cups flour
1 teaspoon baking powder 1/2 teaspoon salt
1 cup milk
1/3 cup vegetable oil
1 cup chopped fresh or
thawed frozen rhubarb
1. Preheat oven to 350°F. Grease and flour bottom and ½ inch up sides of a 5x9-inch loaf pan.
2. Stir together 1/3 cup sugar, the pecans, and cinnamon in a small bowl. 3. Stir together flour, baking powder, salt, and remaining cup sugar in a large bowl. In another bowl, beat egg with a fork; stir in milk and oil.
Add egg mixture to flour mixture.
Stir until just moistened (batter should be lumpy). Fold in rhubarb.
4. Spoon half of batter into prepared pan, then sprinkle with half of cinnamon mixture. Repeat with remaining batter and cinnamon mixture. Using a table knife or thin metal spatula, cut down through batter and pull up in a circular motion to marble the cinnamon mixture.
5. Bake until a toothpick inserted in center comes out clean, 55 to 60 minutes. Transfer pan to a wire rack and let cool 10 minutes. Remove bread and let cool completely on rack. Wrap with plastic wrap and let stand overnight at room temperature before slicing. (You don’t to wait overnight, but the bread is much easier to slice and has a better texture if you do. It keeps up to
3 days, wrapped and at room temperature, or frozen up to
3 months in a zip-top plastic bag.)