Rhubarb Bread

Ok I messed up; I took what I thought was pumpkin puree out of the freezer to make pumpkin bread and pie for Thanksgiving, only to discover it was rhubarb puree when it thawed. Rhubarb pie is easy enough to make, but I didn’t have a sweet bread recipe for rhubarb and the ingredients I had, so I had to invent one.

The prep time to make the Rhubarb bread is 15 minutes so I put the oven on at 350⁰ F or 175⁰ C to preheat the oven and grease the bread pans with olive oil. I like to use aluminum pans with a cover for gifting.

Start by gathering the ingredients together.

1. 1 ½ cups Rhubarb puree

2. 4 eggs

3. 1 cup vegetable oil

4. 2/3 cup water

5. 3 cups white sugar

6. 3 1/2 cups all-purpose flour

7. 2 teaspoons baking soda

8. 2 teaspoons baking powder

9. 1 1/2 teaspoons salt

10. 2 teaspoons vanilla extract

11. 1/4 teaspoon ground ginger

In a large bowl; mix together Rhubarb puree, eggs, oil, water, vanilla extract, and sugar, then whisk until well blended.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and ginger.

Stir the dry ingredients into the wet mixture gradually until the batter is well blended.

Pour the batter into the prepared pans to about half full and check the oven to be sure it is up to heat.

Place the pans on the middle rack of the oven and bake for about 50 minutes in the preheated oven. Loaves are done when you can insert a toothpick in the center of the loaf and it comes out clean.

Once baked let the loves cool on a rack, when the loves are cool turn the pan over and tap on the bottom to make the loaf come out of the pan. Now you can glaze the loves, serve as is, or cover and freeze for later.