Description
This Healthy Rhubarb Bread combines wholesome ingredients like whole wheat flour, fresh rhubarb, and non-fat Greek yogurt to create a moist, flavorful, and nutrient-rich bread perfect for breakfast or a snack. Infused with aromatic orange zest and a hint of cinnamon, this bread offers a delightful balance of tart and sweet flavors, made healthier with reduced sugar and no refined fats.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cup all purpose flour
- 1 cup whole wheat flour
- 1/3 cup unsweetened coconut (medium)
- 1/2 cup brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
Wet Ingredients
- 1/2 cup freshly squeezed orange juice (juice from about 1 large orange or 2 medium oranges)
- 1 cup non-fat plain Greek yogurt (0%)
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 1 tsp orange zest
Fruit and Toppings
- 2 cups fresh rhubarb, chopped into ½ inch pieces (or 1.5 cups if using frozen rhubarb, measured after defrosting and draining)
- Grated orange (for garnish, optional)
- Additional unsweetened coconut (for garnish, optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 375°F (190°C). Spray two loaf pans with non-stick spray to prevent sticking.
- Mix Dry Ingredients: In a separate bowl, stir together the all-purpose flour, whole wheat flour, baking powder, baking soda, brown sugar, unsweetened coconut, and cinnamon until well combined.
- Combine Wet Ingredients: In a large bowl, whisk together the vegetable oil, non-fat Greek yogurt, freshly squeezed orange juice, orange zest, unsweetened applesauce, eggs, and vanilla extract until smooth.
- Combine Wet and Dry Mixture: Add the dry ingredient mixture to the wet mixture and gently mix until just combined to avoid overmixing which can toughen the bread.
- Fold in Rhubarb: Carefully fold in the chopped rhubarb pieces ensuring they are evenly distributed without breaking them down.
- Pour Batter into Pans: Divide the batter evenly between the two prepared loaf pans, smoothing the tops lightly.
- Bake: Place the pans on the middle rack of the oven and bake for about 40-50 minutes. Start checking at 30-35 minutes; if the tops are browning too quickly, loosely cover with aluminum foil to prevent burning.
- Test for Doneness: Insert a cake tester or toothpick into the center of the loaves; it should come out clean when the bread is fully baked.
- Cool: Remove the loaves from the oven and allow them to cool in the pans for 5 minutes. Then transfer to a wire rack to cool completely, about an additional 5 minutes.
- Garnish: Optionally, sprinkle grated orange and additional unsweetened coconut on top of the cooled loaves for extra flavor and texture.
Notes
- To prevent soggy bread, ensure rhubarb is well drained if using frozen.
- If you prefer, you can substitute vegetable oil with a mild-flavored oil like canola or light olive oil.
- Make sure not to overmix the batter to keep the bread light and tender.
- Use fresh rhubarb when possible for the best texture and flavor.
- This bread keeps well stored in an airtight container for up to 3 days at room temperature or can be frozen for longer storage.
