Sunday, June 26, 2011

Rhubarb Bread

1 cup whole wheat flour
1 cup all-purpose flour
¾ cup sugar
1 ½ tsp. each baking powder and baking soda
1 tsp. salt (I cut this in half)
2 tbsp. grated orange peel
¾ cup orange juice
1 egg, lightly beaten
2 tbsp. vegetable oil
1 ½ cups finely chopped rhubarb
½ cup chopped walnuts (optional)

In bowl whisk together flours, sugar, baking powder, soda, and salt.
In separate bowl whisk together orange rind and juice, egg and oil, add to flour mixture. Sprinkle with rhubarb and nuts, stir until moist but still slightly lumpy. Scrape into greased 8 x 4 inch loaf pan. (can line loaf pan with parchment paper instead of greasing…I’ve never tried this)
Bake in centre of 350F oven until tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes, remove from pan, let cool.

What I like about both these recipes is that they are yummy, moist and low fat!

Wilma BC

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