Breads & Bakingbiggerbolderbaking4.8
Rhubarb and Ginger Quick Bread Recipe
Subtitle Example
👥 6 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 10 min🔥 Cook: 1h👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
📝 Preparation Steps
1
Preheat the oven to 350°F (180°C) and butter and line with parchment a 9x5-inch (23x12½-cm) loaf pan. Set aside.
2
In the bowl of a stand mixer fitted with a paddle attachment (or with a medium bowl and a handheld electric mixer) beat the butter and brown sugar on medium-high speed until light and fluffy, about ⏱️ 2 minutes.
3
Add the eggs, one at a time, followed by the milk and ginger. Beat until smooth, scraping down the sides of the bowl once or twice to ensure even mixing.
large eggs, at room temperature3milk, at room temperature2 tablespoonsground ginger2 teaspoons
4
With the mixer on low, stir in the flour until just evenly mixed, then add the rhubarb.
5
Spread the batter into the prepared pan and sprinkle the top with the granulated sugar.
granulated sugar2 tablespoons
6
Bake for about ⏱️ 60 minutes, until golden and a skewer inserted in the center comes out clean.
7
Let cool in the pan for ⏱️ 10 minutes before transferring to a wire rack to cool completely.
8
Store in an airtight container at room temperature for 2 days.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...