Double Rhubarb Dream Loaf
Servings: 10 thick slices
Calories: 264kcal
Cost: $0.39 per slice
Rhubarb is the star of this vegan quick bread, which uses both fresh rhubarb and rhubarb butter. Buttery, sweet, and tangy, it’s the perfect summer dessert!
Print Recipe
Equipment
- Electric hand mixer (this one from Black+Decker works a charm)
- Medium mixing bowl
Ingredients
- ½ cup vegan butter or margarine
- 1 cup sugar
- ½ cup Homemade Soy Milk (*can sub with milk of your choice)
- 2 cups pastry flour or all purpose flour
- ½ tbsp baking powder
- ½ tsp baking soda
- ½ tsp table salt or 3/4 tsp kosher salt
- 1 cup diced rhubarb
- ½ cup Homemade Rhubarb Butter
(see Note 1 )
Instructions
- Using an electric mixer, cream margarine and sugar together on high speed for 1–2 minutes or until light and fluffy.
- Add soy milk, flour, baking powder, baking soda, and salt to the bowl. Mix on low speed for 30 seconds or until just incorporated, scraping down the sides of the bowl halfway through.
- Fold in the diced rhubarb. (Optionally, you can reserve 1/3 cup of rhubarb for sprinkling over the loaf in Step 6).
- Grease a loaf pan or line with parchment paper. Add half of the batter to the pan.
- Layer the rhubarb butter on top. Top with remaining batter.
- Optional: Press the reserved pieces of rhubarb from Step 3 into the top of the batter.
- Bake in middle rack of oven at 350 °F for 50–60 minutes, or until the top is deep golden brown.
- Let cool completely before slicing.
Notes
- If you don't have rhubarb butter, you can replace it with whatever jam or fruit spread you have lying around, such as haskap jam. Apple butter or peach butter would be amazing, too.
Nutrition
Calories: 264kcal | Carbohydrates: 46g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Sodium: 340mg | Potassium: 219mg | Fiber: 3g | Sugar: 25g | Vitamin A: 475IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 1mg