Rhubarb-Berry Mini Loaves recipe

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Ingredients

½ cup melted butter
½ cup orange juice
¼ cup brown sugar
1 egg
1 ½ cups finely chopped rhubarb
½ cup chopped fresh strawberries
2 ½ cups all-purpose flour
½ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground ginger

Nutrition Info

343 calories
carbohydrate: 52.9 g
cholesterol: 53.8 mg
fat: 12.6 g
fiber: 1.7 g
protein: 5.3 g
saturatedFat: 7.6 g
servingSize: -
sodium: 361.6 mg
sugar: 21.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease eight 2 1/2x3 1/2-inch mini loaf pans.

  2. Beat melted butter, orange juice, brown sugar, and egg together using an electric mixer in a bowl. Stir in rhubarb and strawberries.

  3. Combine flour, sugar, baking powder, salt, and ginger in a bowl. Pour into egg mixture and stir until just incorporated and batter is stiff. Divide and spread batter evenly between the 8 prepared pans.

  4. Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, about 30 minutes.

Recipe Yield

8 mini loaves

Recipe Note

A few sweet blueberries or strawberries complement the tang of the rhubarb in this quick bread that can be made into mini loaves or muffins.

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