See the photos of this Raspberry Rhubarb Quick Bread Recipe!
This rhubarb bread is quick and easy, and uses no separate yeast ingredient.
You will LOVE the delicious taste of this loaf of raspberry rhubarb bread topped with cinnamon and sugar.
Each time I harvest my rhubarb, I make a large bowl of stewed rhubarb with gelatin (see recipe link below), and then use the stewed rhubarb as a side dish for any meal, and I use some of the stewed rhubarb to make this quick bread, and to make a few different rhubarb smoothie drinks!
If you are looking for a great idea of something to make with your stewed rhubarb, we have you covered!
Note - If you are using frozen raspberries for this recipe, be sure to thaw them first, on a piece of paper towel to absorb the extra liquid.
Also, you can choose to use ALL all-purpose flour, or ALL whole wheat flour if desired.
FOR THE QUICK BREAD BATTER
1/4 cup softened butter
3/4 cup granulated sugar
1/4 cup rhubarb sauce (I used this rhubarb sauce, including the gelatin)
1/4 apple juice
1/2 cup milk
1 tsp. vanilla
1 cup all-purpose flour
3/4 whole wheat flour
1/8 tsp. salt
2 tsp. baking powder
1 cup fresh or frozen raspberries
FOR THE TOPPING
1 tsp. cinnamon
2 tsp. granulated sugar
In a large size bowl, cream the softened butter and the sugar together, using an electric mixer
Add the rhubarb sauce and the apple juice to the creamed butter mixture and continue to mix to combine.
Beat the eggs and the vanilla extract into the mixture.
In another, small bowl, whisk together the flour, salt and the baking powder.
Add the flour mixture to the butter mixture, alternately with the milk, just until combined. Be careful not to over mix.
Gently, so as not to break up the raspberries too much, fold in the raspberries.
Pour the batter into a greased (I used non-stick cooking spray), 8" or 9" x 5" baking loaf pan.
In a cup, combine the cinnamon and the sugar, and sprinkle the mixture over the top of the quick bread batter in the pan.
Bake at 350° F for about 45 -55 minutes, or until a tester, inserted into the center of the loaf comes out clean.
Allow the raspberry-rhubarb bread to cool for about 10 minutes before removing it from the pan to a wire rack to cool completely ... or until you cannot resist to cut yourself a piece of ScRuMpTiOuS bread to sample!
I always found it very frustrating when I made a loaf of rhubarb quick bread, that very often, the edges of the bread were too dark or burnt.
To remove the bread from the oven sooner is not an option in those cases, because the center of the bread was not yet fully baked.
Now, every time I make a bread recipe, I always make a "shield" out of alumninum foil paper (see photo), and place it over the bread after it has been baking for about 25 minutes.
This has definitely worked very successfully to solve this problem of over-baked edges of the quick breads!
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