Raspberry Rhubarb Bread

Raspberry Rhubarb Bread

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From: EatingWell.com, February 2017

Sweet raspberries and tangy rhubarb jibe beautifully in this spring-inspired whole-wheat quick bread recipe.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 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

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.
  2. 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.
  3. 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 information

  • 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

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