Rhubarb Bread with Pecan Streusel

Ingredients:

  • Streusel
    • ½ cup pecans (coarsely chopped)
    • ¼ cup all-purpose flour
    • 2 tablespoons light brown sugar
    • 1/8 teaspoon kosher salt
    • 1/8 teaspoon ground cardamom
    • Pinch of nutmeg
    • 2 tablespoons salted butter (melted)
  • Bread
    • 1 cup granulated sugar
    • ½ cup salted butter (melted)
    • ½ cup sour cream
    • 1 tablespoon orange zest (grated)
    • 1 tablespoon fresh juice
    • 2 large eggs
    • 2 cups all-purpose flour (plus more for pan)
    • 1½ teaspoons baking powder
    • ¾ teaspoon kosher salt
    • ½ teaspoon baking soda
    • ¼ teaspoon ground cardamom
    • 1/8 teaspoon ground nutmeg
    • 1 cup rhubarb (chopped)
    • Shortening (for greasing pan)

Directions

Preheat oven to 350° F.

Stir together pecans, flour, brown sugar, salt, cardamom, and nutmeg in a small bowl; stir in melted butter until completely combined. Set aside.

Whisk together sugar, melted butter, sour cream, orange zest, and juice in a large bowl until well incorporated; whisk in eggs until well incorporated.

Whisk together flour, baking powder, salt, baking soda, cardamom, and nutmeg in a medium bowl. Fold flour mixture and rhubarb into sugar-butter mixture just until combined.

Spoon mixture into a well-greased (with shortening) and floured 8½x4½ inch loaf pan. Sprinkle top evenly with streusel, and bake in preheated oven 55-60 minutes, tenting bread with aluminum foil after 40 minutes to prevent overbrowning.

Transfer to a wire rack, and let cool in pan 10-15 minutes. Transfer from pan to a serving plate, and cool at least 1 hour before slicing.

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