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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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Rhubarb, often mistaken as a fruit, is actually a vegetable, but its tangy taste makes it a star in sweet baked goods. My grandma used to grow rhubarb in her garden, and I remember her making the most incredible pies and crumbles. This bread is inspired by those memories, with a twist of almond and poppy seeds for added texture and flavor. Makes me feel all warm and fuzzy inside, ya know?
The combination of almond extract and almond flour gives the bread a lovely, subtle nuttiness that complements the rhubarb beautifully. Poppy seeds add a delightful crunch and visual appeal. Trust me; it's a flavor combination you won't be able to resist! I had a friend tell me once that poppy seeds are bad, but guess what? They're not!
Required Equipments
- Loaf pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Wire rack
- Parchment paper (optional)
Rhubarb Almond Poppy Seed Bread: Frequently Asked Questions
Rhubarb Almond Poppy Seed Bread
This Rhubarb Almond Poppy Seed Bread is a delightful treat, perfectly balancing the tartness of rhubarb with the nutty flavors of almond and poppy seeds. Moist, tender, and subtly sweet, it's ideal for breakfast, brunch, or an afternoon snack. You can find this bread easily at any bakery, or you could give this recipe a try yourself!
⏳ 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). Prepare your loaf pan by greasing it well. You can use butter, cooking spray, or line it with parchment paper for easy removal. I usually just spray it 'cause I'm lazy.
- In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, and salt. Make sure there are no lumps! If there are lumps, just keep whisking. Seriously, it's important.
- Add the eggs, melted butter, milk, almond extract, and vanilla extract to the dry ingredients. Stir until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to a tough bread. Nobody wants tough bread!
- Gently fold in the diced rhubarb and poppy seeds. Distribute them evenly throughout the batter. This is where the magic happens, folks.
- Pour the batter into the prepared loaf pan. Spread it evenly. If you're feeling fancy, sprinkle some extra poppy seeds on top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can tent it with foil. Every oven is different, so keep an eye on it. The toothpick is your friend!
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Resist the urge to slice it while it's still warm... unless you can't resist, of course! I won't judge.
- Slice and serve! Enjoy with a cup of coffee or tea. This bread is also delicious with a smear of cream cheese or a dollop of yogurt. What does this mean for you? Pure bliss, that's what!
📝 Notes
- For a richer flavor, use brown butter instead of melted butter.
- Add a streusel topping for extra sweetness and crunch.
- Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
🍎 Nutrition
Calories: 250 kcal
Protein: 4 g
Fat: 13 g
Carbohydrates: 30 g
Fiber: 1 g
Calcium: 50 mg
