Sweet raspberries and tangy rhubarb jibe beautifully in this spring-inspired whole-wheat quick bread recipe. Source: EatingWell.com, February 2017

Breana Killeen
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Ingredients

Directions

  • Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.

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  • 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.

Nutrition Facts

206 calories; 6.6 g total fat; 8 mg cholesterol; 237 mg sodium. 33.3 g carbohydrates; 4.9 g protein; Full Nutrition

Reviews (2)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/11/2019
Delicious! I was excited to find a recipe for Raspberry Rhubarb Bread because my plants are heavy producers. This recipe most assuredly did not disappoint. So YUMMY!! This recipe is a keeper!! Read More
Rating: 1 stars
06/15/2019
Berries and rhubarb sink making a gooey lower half inch. Directions are faulty. You'd think someone would test the directions. Can be sort of salvaged by trimming. Read More