Freezer-Friendly Rhubarb Bread

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C). Line two 9x5-inch loaf pans with parchment paper.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Combine 1 tablespoon white sugar and 1 tablespoon cinnamon in a small bowl; set aside.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Whisk flour, powdered buttermilk, 2 teaspoons cinnamon, cloves, baking soda, salt, baking powder, and nutmeg together in a large bowl.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Beat ¾ cup white sugar, brown sugar, vegetable oil, and egg together in a large bowl with an electric mixer until smooth and creamy. Add flour mixture in 3 to 4 batches, alternating with water, beating briefly after each addition: stir in rhubarb with last flour addition until flour is mixed in.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Divide batter between the prepared loaf pans; sprinkle with reserved cinnamon-sugar mixture.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour. Cool on wire racks.'}

📊 Nutrition Facts

Per serving (24 servings total)