Rhubarb Cherry Loaf Bread

Rhubarb Cherry Loaf Bread
  • 2 cups cooked rhubarb puree (recipe below)
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla
  • 1/4 cup water
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 2/3 cup dried cherries
Preheat the oven to 350 F.  Spray two non-stick loaf pans with cooking spray.

Combine the rhubarb puree, sugar, oil, eggs, vanilla and water in a large mixing bowl; beat until smooth, about 2 minutes.

In a separate bowl, combine all the dry ingredients (except the dried cherries).  While mixing on low speed, add the flour mixture a spoonful at a time.  Scrape the sides of the bowl, and stir in the cherries by hand.

Divide the batter evenly between the two pans.  Bake at 350 for 50-65 minutes, or until a toothpick inserted in the middle comes out clean.  Cool in pans for 10 minutes on a wire rack, then invert onto the wire rack.  Turn bread right side up on the wire rack and cover lightly with a clean kitchen towel to cool completely before slicing or wrapping.

Rhubarb Cherry Compote
  • 4 cups rhubarb, chopped
  • 3 cups fresh cherries, pitted
  • 1 1/2 cups granulated sugar
  • 2 tablespoons butter
  • 3 tablespoons cornstarch
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 cup water
Combine all ingredients in a medium saucepan.  Bring to a boil over medium heat, then reduce to a simmer and cook uncovered, stirring frequently, until fruit is softened and sauce is thickened, about 30 minutes.  Set aside to cool.  You can use the compote just as it is if you like;  what I did was to separate two cups of the rhubarb puree from the whole cherries and remaining rhubarb puree.

Original Blog Post:  http://www.curlygirlkitchen.com/2011/07/rhubarb-cherry-loaf-bread.html
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