Rhubarb Nut Bread

Preparation:  15 min. Cooking: 20 min. Total: 35 min.
Recipe photo
  • 3/4 Cup brown sugar, packed
  • 1 eggs
  • 4 Fl Oz buttermilk
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla extract
  • 1 1/4 Cup bread flour
  • 1 1/2 Cup rhubarb , diced
  • 1/2 Cup nuts , chopped
  • 1 1/2 tsp butter , softened
  • 2 Tbsp granulated sugar
Preheat oven to 350 ℉. Combine first 2 ingredients in a bowl. Stir until smooth. Add the next 6 ingredients. Blend until moist. Fold in rhubarb and nuts. Pour batter into greased 8x4 inch loaf pan. In a separate bowl, combine butter and sugar. Mix until crumbly. Spread on top of batter. Bake at 350 ℉ for 50-55 minutes, or until a tester comes out clean when inserted in center. Place on wire rack and let cool before slicing.
Calories
160 Cal
Fat
3.5 g
Carbs
28 g
Protein
3.7 g
Fiber
1.1 g
Sugar
16 g
Cholesterol
20 mg
Sodium
180 mg


Nutrients

Fiber     1.1 g
Fat     3.5 g
Sugar     16 g
Carbs     28 g
Protein     3.7 g
Calories     160 Cal

Fats

Fat, Poly     0.7 g
Fat, Mono     1.6 g
Fat, Sat     0.8 g
Fat, Trans     0 g
Fat, Percent     20 %

Vitamins

Vitamin, K     4.8 mcg     4 %
Vitamin, A     63 IU     2.1 %
Vitamin, B12     0.1 mcg     3.2 %
Niacin     1.3 mg     8 %
Riboflavin     0.2 mg     12 %
Vitamin, C     1.4 mg     1.5 %
Vitamin, D     2.1 IU     0.3 %
Vitamin, B6     0 mg     1.8 %
Vitamin, E     1.2 mg     7.9 %
Panto, Acid     0.2 mg     3.3 %
Choline     16 mg     2.9 %
Thiamin     0.1 mg     11 %

Minerals

Calcium     55 mcg     5.5 %
Phosphorus     52 mg     7.5 %
Magnesium     19 mg     4.5 %
Copper     0.1 mcg     8.4 %
Fluoride     0.3 mcg     7.2 %
Zinc     0.3 mg     3 %
Cholesterol     20 mg     0.1 %
Sodium     180 mg     12 %
Selenium     7.5 mcg     14 %
Manganese     0.2 mg     3.4 %
Potassium     130 mg     2.8 %
Iron     1 mg     12 %