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Rhubarb Walnut Quick Bread


1 1/2 cups brown sugar, packed
2/3 cup vegetable oil
1 egg
1 cup buttermilk
3/4 cup walnuts, chopped
2 1/2 cups all-purpose flour
1 teaspoon vanilla extract
1 1/2 cups diced rhubarb
1 1/2 teaspoons Clabber Girl Baking Powder
1/2 teaspoon baking soda
1 teaspoon salt


Preheat oven to 350°F.
Grease and flour two 8x4-inch loaf pans; set aside.

In a large bowl cream together the sugar, oil and egg. Add buttermilk, mix well. Stir in additional ingredients, mixing after each addition. Pour batter into prepared pans and bake at 350°F. for 60 minutes, or until loaves test done. (A toothpick inserted near center of loaf comes out clean.)

Cool in pan on wire rack for 10 minutes; remove from pan and set bread on wire rack to cool completely.