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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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Okay, so let's be real, sometimes baking can feel like a chore. I get it! But trust me on this one... This bread? It's worth it. I remember the first time I made it. I had just picked up a bunch of rhubarb from the farmers market, and the aroma of toasted hazelnuts was already filling my kitchen. It was one of those perfect days, you know? And this bread just seemed to capture that feeling. It’s the kind of thing you share with friends over coffee, or maybe sneak a slice of straight from the loaf (guilty!).
What makes this bread so special? It's the contrast! The tartness of the rhubarb cuts through the richness of the hazelnut, creating a flavor explosion that’s both comforting and invigorating. Plus, the texture is amazing. A soft, moist crumb studded with crunchy nuts and juicy pieces of rhubarb. Are you drooling yet? I am. Now, if your ready, lets bake. The ingredients are pretty standard, nothing to difficult to find. And the method is straightforward. Even if you’re not a seasoned baker, I promise you can pull this off. I am, here to hold your hand every step of the way!
Required Equipments
- 9x5 inch loaf pan
- Large mixing bowl
- Whisk
- Electric mixer (optional)
- Wooden spoon
- Measuring cups and spoons
- Wire rack
Hazelnut Rhubarb Bread: A Symphony of Flavors: Frequently Asked Questions
Hazelnut Rhubarb Bread: A Symphony of Flavors
This Hazelnut Rhubarb Bread is a delightful treat that combines the tangy brightness of rhubarb with the nutty warmth of hazelnuts. It's perfect for a springtime brunch, a cozy afternoon snack, or even a simple yet elegant dessert!
⏳ Yield & Time
Yield: 1 loaf servings
Preparation Time: 15 minutes
Cook Time: 60 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. Or you can do what I do and line it with parchment paper, leaving an overhang for easy removal. It's a game changer, trust me!
- In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Make sure there are no lumps! Lumps are the enemy.
- In a separate bowl, cream together 1 cup granulated sugar and 1/2 cup (1 stick) unsalted butter, softened, until light and fluffy. You can use an electric mixer for this, or go old-school with a wooden spoon. Whatever floats your boat!
- Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract. Don't overmix at this stage. Overmixing leads to tough bread, and nobody wants that.
- In a small bowl, combine 1/2 cup sour cream and 1 tablespoon milk. This adds moisture and tang to the bread. You can substitute plain yogurt if you don't have sour cream on hand.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix!
- Fold in 1 1/2 cups chopped rhubarb and 1/2 cup chopped hazelnuts. Gently fold! We want to keep those rhubarb pieces intact.
- Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the top with 2 tablespoons of chopped hazelnuts for extra crunch and visual appeal. I like to arrange them artfully, but that's just me.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, tent it with foil. Every oven is different, so keep an eye on it!
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Resist the urge to cut into it while it's still warm. It's hard, I know, but trust me on this one!
- Slice and serve! Enjoy with a cup of coffee, tea, or a big glass of milk. Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes well!
📝 Notes
- For a richer flavor, try using brown butter instead of softened butter.
- If you don't have hazelnuts, you can substitute walnuts or pecans.
- Add a streusel topping for extra sweetness and crunch.
🍎 Nutrition
Calories: 280 kcal
Protein: 5 g
Fat: 12 g
Carbohydrates: 40 g
Fiber: 2 g
Calcium: 50 mg
