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Raspberry Rhubarb Bread
Raspberry Rhubarb Bread
0 Reviews
From: EatingWell.com, February 2017
Sweet raspberries and tangy rhubarb jibe beautifully in this spring-inspired whole-wheat quick bread recipe.
- By: Breana Killeen EatingWell Test Kitchen Manager
Ingredients 12 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
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)
Preparation
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Prep
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Ready In
- 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.
- Serving size: One ⅔-inch slice each
- Per serving: 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
- Nutrition Bonus: Iron (22% daily value)
- Carbohydrate Servings: 2
- Exchanges: 1½ fat, 1 other carbohydrate, 1 starch
