Cinnamon Rhubarb Bread

• Vegetarian

• Produce

  • 2 cups Rhubarb

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar
  • 1 tsp Cinnamon
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Canola oil

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 1 Butter
  • 1/2 cup Buttermilk

Found on today.com

Directions

• Preparation Maggie Shi / TODAY Preheat the oven to 350 degrees F. Grease an 8 x 4-inch loaf pan. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. Stir in the brown sugar, oil, buttermilk, egg, and vanilla, combining thoroughly. Fold in the rhubarb and pecans. Pour the batter evenly into the prepared loaf pan. Bake for 50 to 55 minutes, until a toothpick inserted into the center comes out dry. Let cool in the pan slightly, then cool completely on a rack before slicing.