With school days comes snack time. This new bread recipe has become a favorite of ours because it is a welcome break from banana bread. It is so easy to make and the flavor is unique and fun for kids. I’ve been making it with the rhubarb I froze last summer, but you can still find rhubarb around and use that. If you don’t have rhubarb try adding in different chunks of sliced fruit to make your own new snack bread! —
Orange-Rhubarb Snack Bread
loosely adapted from The Joy of Rhubarb
1/2 cup granulated sugar
1/2 cup unsalted butter, room temperature
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1/2 cup orange juice
1/2 teaspoon vanilla extract
1 tablespoon freshly grated orange extract
1 cup rhubarb, chopped into 1/2 inch pieces
1 tablespoon raw sugar
1.
Preheat the oven to 350F.Butter a 9×5 loaf pan and set aside. Stir together the
orange juice, vanilla and orange zest and set aside.
2. In
one bowl beat the sugar and butter until smooth and creamy. Beat in the eggs
one at a time until just curdled.
3. In a
separate bowl mix together the flour, baking powder, soda, salt and nutmeg.
Stir this into the egg mixture, alternating with the orange juice mixture until
the batter is smooth. Stir the rhubarb in carefully with a wooden spoon. Spread
the batter into the prepared loaf pan and sprinkle the top with the raw sugar.
4. Bake
for the bread for about 50 minutes or until a cake tester inserted comes out
clean.
