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

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees 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.

Nutrition Facts

206 calories; total fat 6.6g 10% DV; saturated fat 2.3g; cholesterol 8mg 3% DV; sodium 237mg 9% DV; potassium 137mg 4% DV; carbohydrates 33.3g 11% DV; fiber 3.5g 14% DV; sugar 13g; protein 4.9g 10% DV; exchange other carbs 2; vitamin a iu 113IU; vitamin c 4mg; folate 4mcg; calcium 82mg; iron 4mg; magnesium 8mg; added sugar 12g.

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
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
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