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I personally use and love these products in my kitchen. I only recommend what I trust!
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I remember my grandma always having some sort of baked treat ready whenever we visited. More often than not, it involved rhubarb – straight from her garden, of course. This recipe is inspired by those memories, that warmth and the feeling of home. It's a little bit tangy, a little bit sweet, and a whole lot comforting. This isn't just bread; it's a hug in a slice, y'know? So lets bake this bread!
Now, I'm not gonna lie; getting the balance of flavors just right took a few tries. Too much rhubarb, and it was overwhelmingly tart. Not enough macadamia, and you missed that delightful crunch. But after some tweaking and a whole lot of taste-testing (tough job, I know!), I think I've nailed it. Picture this: each bite delivers a gentle tang from the rhubarb, balanced by the rich, buttery flavor of macadamia nuts, all nestled in a moist, tender bread. Honestly, it's addictive.
This bread isn't just about great taste, though. It's surprisingly easy to make! I've broken down each step so even if you're a beginner baker, you can totally nail this. Plus, it's a fantastic way to use up that rhubarb from your garden (or the farmer's market). So, grab your apron, preheat that oven, and let's get baking! I’m so excited to share this with you all; this recipe’s got some soul
Required Equipments
- Mixing Bowls
- Electric Mixer
- Loaf Pan (9x5 inch)
- Whisk
- Measuring Cups and Spoons
- Wire Rack
Rhubarb and Macadamia Bread: A Slice of Sunshine: Frequently Asked Questions
Rhubarb and Macadamia Bread: A Slice of Sunshine
This Rhubarb and Macadamia Bread is a delightful blend of tart and sweet, with a nutty crunch that makes every bite a celebration. Perfect for breakfast, brunch, or an afternoon treat, this loaf is sure to brighten your day.
⏳ Yield & Time
Yield: 1 Loaf servings
Preparation Time: 15 minutes
Cook Time: 55 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. If you don't have one, a smaller pan will do, but the bread might take a little longer to cook. Ever wonder why we do this? Simple, this makes sure your bread doesn't stick!
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking is key here; nobody wants clumps of baking powder in their bread. Gets rid of them, don't you know.
- In a separate large bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. It's gotta be fluffy, the lighter the better!
- Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. Why? This helps with the texture – trust me on this one.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix! Overmixing develops the gluten in the flour, resulting in a tough bread. Aim for 'just combined' – you should still see some streaks of flour.
- Gently fold in the diced rhubarb and chopped macadamia nuts. Distribute them evenly throughout the batter. If you're using frozen rhubarb, make sure to thaw it and drain any excess liquid first.
- Pour the batter into the prepared loaf pan and spread it evenly. A little tip, sprinkle a few extra macadamia nuts on top for added crunch and visual appeal. Because, why not?
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 50 minutes. If the top is browning too quickly, tent it with foil.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from sticking to the pan and allows it to cool evenly. Patience is a virtue… especially when it comes to freshly baked bread!
- Slice and serve. Enjoy a slice of sunshine with your morning coffee or afternoon tea. I like to add a bit of honey on top, what about you?
📝 Notes
- For a richer flavor, use brown butter instead of regular softened butter.
- Add a streusel topping for extra sweetness and crunch. Combine 1/4 cup flour, 2 tablespoons sugar, and 2 tablespoons cold butter. Crumble over the batter before baking.
- 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: 320 kcal
Protein: 5 g
Fat: 15 g
Carbohydrates: 45 g
Fiber: 2 g
Calcium: 50 mg
