Rating: 3 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

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

Source: EatingWell.com, February 2017


Recipe Summary

20 mins
2 hrs 25 mins


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

One 2/3-inch slice each
206 calories; protein 4.9g; carbohydrates 33.3g; dietary fiber 3.5g; sugars 13.4g; fat 6.6g; saturated fat 2.3g; cholesterol 8.4mg; vitamin a iu 112.7IU; vitamin c 3.7mg; folate 4.3mcg; calcium 82.3mg; iron 3.6mg; magnesium 7.8mg; potassium 136.7mg; sodium 236.6mg; added sugar 12g.

1 1/2 fat, 1 other carbohydrate, 1 starch