Rhubarb Walnut Tea Loaf
This delightful Rhubarb Walnut Tea Loaf is a perfect companion for your afternoon tea or coffee break. The tartness of fresh rhubarb complements the sweet richness of brown sugar, while the addition of walnuts introduces a wonderful crunch. Enjoy this moist, flavorful bread that is great for snacking, sharing, or even as a unique gift for friends and family. Originally featured in 'Kitchen Keepsakes' by Bonnie Welch and Deanna White, this recipe offers a nostalgic taste of home baking with a contemporary twist.
2
Servings
N/A
Calories
13
Ingredients
Ingredients
Eggs
3 (beaten)
Oil
1 cup (vegetable or canola)
Brown Sugar
2 cups (packed)
Vanilla Extract
2 teaspoons (pure)
Rhubarb
2 1/2 cups (fresh, chopped)
Walnuts or Pecans
1/2 cup (chopped)
All-Purpose Flour
3 cups (sifted)
Baking Soda
2 teaspoons ( )
Ground Cinnamon
2 teaspoons ( )
Salt
1 teaspoon ( )
Baking Powder
1/2 teaspoon ( )
Nutmeg
1/2 teaspoon (ground)
Allspice
1/2 teaspoon (ground)
Instructions
1
Preheat your oven to 350°F (175°C) and grease and flour two loaf pans.
2
In a large mixing bowl, beat the eggs until they are thick and foamy.
3
Gradually add in the oil, brown sugar, and vanilla extract, beating well until combined.
4
Gently fold in the chopped rhubarb and chopped walnuts or pecans until evenly distributed.
5
In a separate bowl, combine the flour, baking soda, cinnamon, salt, baking powder, nutmeg, and allspice. Mix well.
6
Add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
7
Pour the batter evenly into the prepared loaf pans and smooth the tops.
8
Bake for approximately 1 hour, or until a toothpick inserted in the center comes out clean.
9
Allow the loaves to cool in the pans for 10-15 minutes before transferring to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Rhubarb Walnut Tea Loaf?
It is a moist quick bread that combines the tartness of fresh rhubarb with sweet brown sugar and the crunch of walnuts, based on a recipe from 'Kitchen Keepsakes'.
How many loaves does this recipe yield?
This recipe yields two loaves.
What temperature should I set my oven to?
Preheat your oven to 350°F (175°C).
How do I prepare the loaf pans for baking?
You should grease and flour two loaf pans before adding the batter.
How many eggs are required for this recipe?
The recipe requires 3 eggs, which should be beaten until thick and foamy.
What kind of oil is recommended for the Rhubarb Walnut Tea Loaf?
You can use one cup of vegetable or canola oil.
How much brown sugar is used in the recipe?
The recipe calls for 2 cups of packed brown sugar.
What type of rhubarb should be used?
You should use 2 1/2 cups of fresh, chopped rhubarb.
Can I use nuts other than walnuts?
Yes, you can use 1/2 cup of either chopped walnuts or pecans.
How much flour is needed for the tea loaf?
The recipe requires 3 cups of sifted all-purpose flour.
What spices are included in this bread?
The bread is seasoned with ground cinnamon, nutmeg, and allspice.
How long should the loaves bake?
Bake the loaves for approximately 1 hour.
How can I tell if the bread is fully cooked?
The bread is done when a toothpick inserted into the center of the loaf comes out clean.
How long should the loaves cool in the pan after baking?
Allow the loaves to cool in the pans for 10-15 minutes before removing them.
What is the category of this recipe?
This recipe falls under the category of Quick Breads.
Is vanilla extract used in this recipe?
Yes, the recipe uses 2 teaspoons of pure vanilla extract.
How much baking soda is required?
The recipe calls for 2 teaspoons of baking soda.
Does this recipe use baking powder?
Yes, 1/2 teaspoon of baking powder is included.
How much cinnamon should I add?
The recipe requires 2 teaspoons of ground cinnamon.
What is the amount of salt needed?
The recipe specifies 1 teaspoon of salt.
How much nutmeg is in the Rhubarb Walnut Tea Loaf?
The recipe uses 1/2 teaspoon of ground nutmeg.
What is the measurement for allspice?
Use 1/2 teaspoon of ground allspice.
When do I add the rhubarb and nuts to the mixture?
Gently fold the rhubarb and walnuts or pecans into the wet mixture after the eggs, oil, brown sugar, and vanilla are well combined.
Should I overmix the batter?
No, you should stir until the dry ingredients are just combined into the wet mixture to avoid overmixing.
How should I finish cooling the bread after the pan cooling period?
Transfer the loaves to a wire rack to cool completely.
What book was this recipe originally featured in?
It was originally featured in 'Kitchen Keepsakes' by Bonnie Welch and Deanna White.
Is this bread good for gifting?
Yes, it is described as a unique gift for friends and family.
What is the best way to enjoy this bread?
It is perfect for afternoon tea, coffee breaks, or snacking.
What is the texture of the finished loaf?
The bread is moist and flavorful with a crunch from the walnuts or pecans.
Does the recipe require preparing the dry ingredients separately?
Yes, the flour, baking soda, cinnamon, salt, baking powder, nutmeg, and allspice should be combined in a separate bowl before being added to the wet ingredients.