I love a loaf. There, I said it. They may be considered dumpy little things in some fancier circles, but I consider them to be the humble heroes of my limited baking repertoire. They are quick, hence the name quick loaf, and they can wear a sweet or savory hat with equal success. I acquired some more rhubarb from my in-law’s garden, so I knew sweet was the road to take on this particular baking expedition.
Oh, and what a sweet loaf! I used another one of the rhubarb recipes that JoAnn gave me, and was very pleased with the outcome. I couldn’t resist making a couple of small changes, though, such as adding a small pinch of nutmeg to subtly perfume the batter and I also substituted some coconut oil in place of all vegetable oil. Next time I might try subbing in some applesauce as well. Joe will not allow nuts in his baked goods (hmph), so I left them out and slightly upped the rhubarb count. Follow your own heart, and if you want a nutty loaf, by all means make it the nuttiest loaf in all the land.
This recipe yields two standard-sized loaves, but I decided to take a walk on the wild side and made one regular loaf and two mini loaves. Crazy, I know! Nice Me wanted to give the small loaves as gifts to friends, but Hungry Me wanted the loaves all to herself. I’d like to retain an air of mystery, so I will decline to tell you which Me won out.
A hot cup of coffee and a generous slice of loaf makes for a happy morning in my book, but I would also recommend heating some butter in a hot pan and lightly sautéing each side until just golden brown and topping it with some vanilla ice cream. Yum! Whatever path you and your loaf take, I hope you enjoy yourself. Happy Baking!
xo, Holly (The Apiarist)
The batter will look a little dry when you pour it into the loaf pans, almost similar to a cookie dough. Never fear, for the rhubarb will add quite a bit of moisture as it cooks.
2 1/2 cups AP flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon grated nutmeg
1 1/2 cups brown sugar
2/3 cup vegetable oil (or a combination of vegetable oil, coconut oil, and applesauce)
1 egg, lightly beaten
1 cup sour cream
1 teaspoon vanilla extract
1 3/4 cups diced rhubarb
1/2 cup chopped nuts (optional)
1-2 tablespoons butter
2-3 tablespoons granulated sugar
Preheat oven to 350 degrees. Grease 2 standard loaf pans, and set aside. In a medium bowl combine flour, baking soda, salt, and nutmeg. Combine, and set aside. In a large bowl blend brown sugar and oil. Add egg, sour cream, and vanilla; stir to combine. Add dry ingredients to the wet ingredients, and stir until just blended. Gently fold in rhubarb and nuts, if using. Pour batter into pans and smooth tops. Dot with butter and sprinkle with the granulated sugar. Bake until tops are golden and a toothpick comes out clean, 35-40 minutes for mini-loaves, 55-60 minutes for standard. Yields 2 standard loaves, 1 standard and 2 minis, or 4 minis.