Rhubarb Ginger Bread

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Rhubarb season is almost coming to an end! So in an effort to make the most of this delicious fruit, I whipped up a rhubarb ginger quick bread recipe I had found on a great blog called Baking Bites. I was intrigued by the addition of crystallized ginger as well as its very healthy ingredients. Truthfully, I was a bit skeptical of no egg yolks, fat free milk, and only 2 TBP butter/oil, but I was delightfully surprised when I tasted this delicious loaf!

I made a few tweaks, which you will find in the recipe below, one being using ground ginger since I didn’t have the crystallized ginger on hand. I also added cinnamon and cut the sugar a lot. In my opinion, the bread is still quite sweet, but if you have a big sweet tooth, the original recipe called for 1 cup. I also wanted this to be more of a breakfast bread than a cake loaf.

This moist, flavorful quick-bread comes together in a flash and is delicious lightly toasted by itself, or would also be excellent with a little butter, jam, or ricotta spread on top.

Enjoy!

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Rhubarb Ginger Bread 

Yield: one 9 by 5″ loaf pan

Ingredients:

2 cups (9-10 oz) all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 tsp cinnamon

1/2 cup + 1/8 cup granulated sugar

2 TBP canola oil (or melted unsalted butter)

2 egg whites or 1/3 cup egg substitue

3/4 cup fat-free milk

3 TBP crystallized ginger, chopped (or 1/4 tsp ground ginger)

1 1/4 cups rhubarb, chopped (2.5 stalks)

Directions:

1. Preheat oven to 350 degrees and grease a 9 by 5 inch loaf pan with cooking spray or butter.

2. Mix dry ingredients in a large mixing bowl including flour, baking soda, baking powder, salt, ground ginger (if using), cinnamon and sugar.

3. Lightly beat oil (butter), egg whites, and milk in another bowl.

4. Pour wet mixture into dry mixture and stir until almost combined, a few streaks of flour still remaining. Then stir in ginger and rhubarb until just combined. Be careful not to overmix or mix too rigorously.

5. Pour into prepared pan and bake for 40-50 minutes, rotating half way through baking time, until a tester comes out with few crumbs. (Mine was done in about 42 minutes).

6. Place on rack to cool for 10 minutes and then turn out of pan onto rack and let cool completely.

Adapted from Baking Bites 

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