Orange-Rhubarb Breakfast Bread |
|
 |
Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 16 |
|
I love starting my day with a slice of this fabulous sweet bread alongside eggs, sausage and orange juice. Itâs full of tangy flavor and crunchy slivered almonds. âSonya Goergen, Moorhead, Minnesota Ingredients:
1/3 cup butter, softened |
1 cup sugar |
2 eggs |
2 teaspoons grated orange peel |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/4 teaspoon ground ginger |
1/4 teaspoon ground nutmeg |
1/2 cup orange juice |
1 cup chopped fresh or frozen rhubarb |
1/2 cup slivered almonds |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange peel and vanilla.
2. Combine the flour, baking powder, baking soda, salt, ginger and nutmeg; add to creamed mixture alternately with orange juice. Fold in rhubarb and almonds.
3. Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).
|
|