1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (93g) Recipe makes 10 servings |
||
| Calories 189 | ||
| Calories from Fat 32 | (17%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.6g | 5% | |
| Saturated Fat 0.6g | 2% | |
| Monounsaturated Fat 1.0g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 21mg | 7% | |
| Sodium 484mg | 20% | |
| Potassium 161mg | 4% | |
| Total Carbohydrate 36.5g | 12% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 16.9g | ||
| Protein 3.9g | 7% | |
people who like this recipe also like:
Roasted Butternut Squash in Brown Butter and Nutmeg
By: Kelly M.
By: Mirj
By: Lennie
By: CASunshine
By: Pam-I-Am
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 tablespoons grated orange rind
- 3/4 cup orange juice
- 1 egg, lightly beaten
- 2 tablespoons vegetable oil
- 1 1/2 cups finely chopped rhubarb
- 1/2 cup chopped walnuts (optional)
Directions
1
Line a 8 x 4 inch loaf pan with parchment paper& set aside.2
Whisk dry ingredients together in a large bowl.3
Combine next 4 ingredients in a separate bowl; add to flour mixture.4
Sprinkle with rhubarb& walnuts (if using) and stir until moist but still lumpy.5
Scrape into prepared pan.6
Bake in centre of a preheated 350F oven about 1 hour, until a tester inserted into the centre comes out clean.7
Let cool in pan on a rack for 10 minutes.8
Remove from pan& let cool.9
Serve within 24 hours.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Browse similar recipes by category
- Course > Breads > Quick Breads
- Main Ingredient > Fruit
- Cuisine > North American > Canadian > Ontario
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Oven
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Summer
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
- Dietary > Vegetarian
- Dietary > Lighter Fare
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: zoo66
On Jun 6, 2008
This was really good....I can't believe how moist and tender it came out with only that small amount of oil. The orange flavor was really nice. I added an oatmeal/brown sugar crumble to the top before baking it to add a little something to it since I did not have any nuts on hand.
From: mickie49
On May 22, 2007
This is one terrific treat! I used splenda baking blend and Eggbeaters and canola oil. Since we love orange, I used the full 2 tablespoons of zest and we loved it! I did add 1 teaspoon vanilla extract. I don't have an 8x4 bread pan, had to use a 9x5 and it still rose like a charm! Will be makihg this again and soon!
From: HeatherFeather
On Apr 11, 2004
This is really delicious! Considering there are only 2 Tbsp oil in the whole recipe, this came out rich & buttery tasting. It is very tangy -from the rhubarb and the orange zest, no doubt. If you like a less sweet tea loaf, with a rich, unique flavor, then you will also enjoy this. Cooked exactly in 1 hour.
From: Dragonshoes
On Jun 26, 2005
This is a wonderful bread. Crunchy on the outside and moist on the inside. It's a keeper for sure. Low in fat. I didn't add the orange rind. Mine baked in 50 minutes. THank you!
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved