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orange rhubarb pecan bread

30 Pinches 6 Photos
akflurry avatar
Piney Flats, TN
Updated on Jun 9, 2017

Rhubarb is the first veg to come out of my garden and I am always looking for a good way to use it. My good friend Linda Garlington gave me a similar recipe for Orange Bread a million years ago. I usually make the orange bread at Christmas...But this was truly yummy. I made a nutmeg butter to slather on it--EVEN better! I love the addition of chopped pecans and the wheat germ makes me think I'm eating healthy. I'm sharing these loaves with my Fairbanks Community Garden neighbors.

prep time 20 Min
cook time 1 Hr
method Bake
yield Depends on how big the slices are.

Ingredients

  • CREAM TOGETHER:
  • 1/2 cup sugar
  • 2/3 cup butter flavor shortening
  • 2 - eggs
  • MIX DRY INGREDIENTS IN SEPARATE BOWL:
  • 1 3/4 cups flour
  • 1/4 cup wheat germ
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • ZEST 1 TBSP OF THE ORANGES BEFORE SQUEEZING THEM
  • MEASURING CUP (MIX TOGETHER):
  • 1/2 cup fresh squeezed orange juice
  • 1 teaspoon vanilla
  • CHOP:
  • 1 cup rhubarb, diced fine
  • 1/2 cup pecans, chopped

How To Make orange rhubarb pecan bread

  • Cream the sugar, shortening and eggs.
    Step 1
    Preheat oven to 350F. Lightly grease the bottom of a 9x5x3 loaf pan (I am using mini loaf pans). Cream together the sugar, shortening and eggs (add them one at a time)
  • Mix together flour, wheat germ, baking powder, soda salt and nutmeg.
    Step 2
    In a separate bowl combine the flour, wheat germ, baking powder, soda, salt and nutmeg.
  • Zest oranges, juice the oranges and mix with vanilla.
    Step 3
    Zest 1 Tablespoon of the oranges. Squeeze 1/2 cup of orange juice. Mix the orange juice and the vanilla together.
  • Alternate mixing dry ingredients with wet. Add diced rhubarb, pecans and orange zest.
    Step 4
    Alternate mixing batches of dry ingredients with the juice. Stir in pecans, rhubarb and orange zest.
  • I am sharing these mini loaves with my community garden neighbors. You can bake one large loaf if you prefer.
    Step 5
    Spoon batter into pan(s). Let stand 20 minutes before baking. Bake 50 minutes to 1 hour or until tested and the center comes out clean. Cool before eating. Wrap the loaf(s) in plastic wrap and store in the fridge. It's even better the second day. Serve with nutmeg butter.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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