Description
This Healthy Rhubarb Bread is a moist, flavorful quick bread made with whole wheat flour, natural sweeteners, and fresh rhubarb. It’s a lighter option that still delivers plenty of flavor, perfect for breakfast, snacks, or a healthy treat. The tangy rhubarb pairs beautifully with the subtle sweetness from honey and the richness of cinnamon.
Ingredients
Scale
- 1 1/2 cups whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted (or olive oil)
- 1/4 cup honey or maple syrup
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups rhubarb, chopped
- 1/4 cup chopped nuts (optional, such as walnuts or almonds)
- 1/4 cup chia seeds or ground flaxseed (optional for added fiber)
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, whisk together the melted coconut oil, honey (or maple syrup), applesauce, eggs, and vanilla extract until smooth and combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Gently fold in the chopped rhubarb, nuts (if using), and chia seeds or flaxseed (if using) until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and spread it out evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and enjoy! This bread is great on its own or served with a little butter or yogurt.
Notes
- If you prefer a sweeter bread, you can add an extra tablespoon or two of honey or maple syrup to the batter.
- If rhubarb is out of season, you can substitute it with frozen rhubarb or another fruit like strawberries or raspberries.
- For a gluten-free version, try using a gluten-free flour blend in place of the whole wheat flour.
- This bread also freezes well. After cooling, wrap it tightly in plastic wrap or foil and freeze for up to 3 months. To thaw, leave it at room temperature for a few hours or microwave individual slices for 20-30 seconds.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 14g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 40mg