25 July 2009

Rhubarb Bread

This recipe is great with peanut butter or just plain

From a long ago Canadian Living magazine with the caption :

"I am an 89-year-old great-grandmother who still loves to bake. I've been making this quick bread for family, friends and bake sales for 35 years. - Alice Collins, Ajax, ON"

1 cup whole wheat flour
1 cup all-purpose flour
3/4 cup granulated sugar
1 1/2 tsp each baking powder and baking soda
1 tsp salt
2 tbsp grated orange rind
3/4 cup orange juice
1 egg, lightly beaten
2 tbsp vegetable oil
1 1/2 cups finely chopped rhubarb (I whizz it up in the food processor)
1/2 cup chopped walnuts (optional)

* Line 8 x 4-inch loaf pan with parchment paper, set aside
* In bowl, whisk together whole wheat and all-purpose flours, sugar, baking powder, baking soda and salt
* In separate bowl, whisk together orange rind and juice, egg and oil; add to flour mixture. Sprinkle with rhubarb, and walnuts (if using); stir until moist but still lumpy. Scrape into prepared pan.
* Bake in centre of 350 F oven until tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Remove from pan; let cool on rack. Serve within 24 hours or freeze for up to a month.

Makes 10 to 12 servings