RCI-BR.003.0350.001
Rhubarb-Hickory Nut Bread
Rhubarb-Hickory Nut Bread from the Recidemia collection
Prep2 min
Cook0 min
Total2 min
Servings4
Difficultyintermediate
Ingredients
- C rhubarb -- Coarsely Chopped1 unit
- 1 unit
- 1 1/2 unit
- 1 1/2 unit
- Ts baking soda1/2 unit
- 1/2 unit
- 1 unit
- Tb milk2 unit
- Tb butter -- Melted4 unit
- C hickory nuts -- Coarsely Chopped1/2 unit
Method
1
Preheat the oven to 350°F and grease a loaf pan thoroughly with butter or cooking spray.
2
Whisk together the flour, baking powder, baking soda, and salt in a large bowl until evenly combined.
3
In a separate bowl, beat the egg with the milk and melted butter until well blended.
4
Fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
1 minutes
5
Gently fold the coarsely chopped rhubarb and hickory nuts into the batter until evenly distributed throughout.
6
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
7
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
50 minutes
8
Remove the bread from the oven and let it cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.