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Toasted Pecan and Rhubarb Bread

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Toasted Pecan and Rhubarb Bread
  • Prep Time 20 min
  • Total Time 2 hr 35 min
  • Servings 16
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Bake up a delicious bread for breakfast or a tea-time snack. This sweet and crunchy rhubarb bread packed with pecan is a tasty treat.

Ingredients

3/4
cup sugar
1/2
cup margarine or butter, softened
2
eggs
1
cup buttermilk
2
cups all-purpose flour
1/2
cup chopped pecans, toasted
1/2
teaspoon baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
1
cup sliced fresh or frozen rhubarb (do not thaw)
1
tablespoon sugar

Directions

  • 1 Heat oven to 350°F. Grease bottom only of 9x5 or 8x4-inch loaf pan. In large bowl, combine 3/4 cup sugar and margarine; beat until light and fluffy. Add eggs; beat well. Add buttermilk; blend well.
  • 2 Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, pecans, baking powder, baking soda and salt; mix well. Add to buttermilk mixture; stir just until dry ingredients are moistened. Fold in rhubarb. Pour batter into greased pan. Sprinkle 1 tablespoon sugar over top.
  • 3 Bake at 350°F. for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan. Cool 1 hour or until completely cooled. Store in refrigerator.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
190
(
Calories from Fat
80
)
Daily Value
Total Fat
9g
14%
(
Saturated Fat
2g
10%
)
Cholesterol
25mg
8%
Sodium
180mg
8%
Total Carbohydrate
24g
8%
(
Dietary Fiber
1g
4%
,
Sugars
11g
)
Protein
3g
Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 1/2 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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