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Sweet Rhubarb Crumble Bread

Sweet Rhubarb Crumble Bread

Experience the delightful tang of Sweet Rhubarb Crumble Bread, a perfect springtime treat.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1 cup Brown Sugar Adds sweetness; substitute with coconut sugar for deeper flavor.
  • 1/2 cup Vegetable Oil Keeps the bread moist; can replace with melted coconut oil or butter.
  • 2 large Eggs Provides structure; use flax eggs for vegan option.
  • 1 cup Buttermilk Adds tang; substitute with milk mixed with vinegar.
  • 1 teaspoon Vanilla Extract Enhances flavor; use almond extract for variation.
  • 2 cups All-Purpose Flour Forms bread structure; gluten-free flour for gluten-free.
  • 1/2 teaspoon Salt Balances sweetness and enhances flavors.
  • 1 teaspoon Baking Soda Acts as leavening agent; ensure freshness.
  • 1 cup Rhubarb Provides tartness; use fresh or thawed frozen.
  • 1/2 cup Walnuts Adds crunch; can swap with pecans or omit.
For the Crumble Topping
  • 1 cup Granulated Sugar Sweetens; substitute with brown sugar.
  • 1/2 cup Butter Adds richness; use vegan butter for dairy-free.
  • 1 teaspoon Cinnamon Provides warmth; mix with nutmeg for depth.
  • 1/4 teaspoon Ground Nutmeg Offers spice; omit if unavailable.

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • electric mixer
  • Skillet

Method
 

Step-by-Step Instructions for Sweet Rhubarb Crumble Bread
  1. Preheat oven to 325°F (163°C) and grease loaf pan. Set aside.
  2. Combine sugar, cinnamon, and softened butter in a bowl until resembling wet sand; freeze.
  3. Toast walnuts in a skillet over medium heat for 3-4 minutes until fragrant; cool.
  4. Whisk together flour, salt, baking soda, and nutmeg in a separate bowl.
  5. Blend brown sugar, vegetable oil, eggs, buttermilk, and vanilla using an electric mixer for 1-2 mins.
  6. Gently fold dry ingredients into wet mixture until just combined.
  7. Fold in diced rhubarb and toasted walnuts evenly.
  8. Pour batter into prepared pan(s), filling two-thirds full, and smooth the top.
  9. Sprinkle the frozen crumble topping over the batter, pressing down lightly.
  10. Bake for 60 mins for large loaf or 35-45 mins for mini loaves until golden brown.
  11. Cool in the pan for 10-15 mins, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Chop rhubarb into small pieces; freeze crumble for texture; fill pans only two-thirds full; check doneness with a toothpick; tent with foil if browning too quickly.

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