Nutrition per serving may change if servings are adjusted.
2½ cups white whole-wheat flour
1½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
1 cup buttermilk
⅔ cup packed brown sugar
3 tablespoons butter, melted
3 tablespoons grapeseed oil or canola oil
1½ teaspoons vanilla extract
1 cup raspberries, fresh or frozen (thawed)
1 cup sliced rhubarb, fresh or frozen (thawed)
Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.
Whisk flour, baking powder, cinnamon, baking soda and salt in a medium bowl. Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined. Add the flour mixture and stir until just combined. Fold in raspberries and rhubarb and stir just to combine; do not overmix. Transfer the batter to the prepared pan.
Bake the bread until golden brown and a wooden skewer inserted in the center comes out clean, 55 minutes to 1 hour. Let cool in the pan for 10 minutes, then turn out onto a wire rack and let cool 40 minutes more.
206 calories;7 g fat(2 g sat); 3 g fiber; 33 g carbohydrates; 5 g protein; 4 mcg folate; 8 mg cholesterol; 13 g sugars; 12 g added sugars; 113 IU vitamin A; 4 mg vitamin C; 82 mg calcium; 4 mg iron; 237 mg sodium; 137 mg potassium