Orange - Rhubarb Breakfast Bread
Source: Taste of Home
Ingredients
- 1/3 c. butter, softened
- 1 c. white sugar
- 2 eggs
- 2 t. grated orange peel
- 1 t. vanilla extract
- 2 c. unbleached all-purpose white flour
- 1-1/2 t. baking powder
- 1/2 t. baking soda
- 1/4 t. ground ginger
- 1/4 t. ground nutmeg
- 1/2 t. salt
- 1/2 c. orange juice (fresh is best)
- 1 c. chopped fresh or frozen rhubarb, thawed
- 1/2 c. slivered almonds
Instructions
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.
Combine the flour, baking powder, baking soda, salt, ginger and nutmeg; add to creamed mixture alternately with orange juice. Fold in rhubarb and almonds.
Transfer to a greased 9-in. x 5-in. loaf pan. Also makes 3 mini loaves.
Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. For mini loaves, bake about 35-40 minutes.
After you take loaves out of the oven, carefully take a knife around the outside edges, to loosen. Then cool for 10 minutes before removing from pan to a wire rack.
Yield: 1 loaf (16 slices) or 3 mini loaves.
NOTE: Freezes well. Wrap in Saran Wrap, then foil and put in ziplock bag. Be sure to write name of bread and date on loaves.