We finally picked our last harvest of rhubarb. Boy it is so beautiful! One of the stalks cut equaled 1.5 cups so it is rather large as well. This year our garden did not do very well; however, our peppers and rhubarb excelled! I am always making new rhubarb recipes. As many of you already know ! I just found out last week that I won 1st place for my rhubarb spiced coffee cake. It will be featured in TOH magazine May/June 2016 edition! I am so excited!
I love making mini loaves of bread! I feel like you can share them with so many more people than just the traditional 8 by 4 loaf or 9 by 5 loaf. My way of spreading the love around.
If you try this recipe you will not be disappointed! My husband said “it is the best breakfast loaf recipe you have ever made”! Wow that is a complement since I make a great many of recipes!
This recipe yields 4 mini loaves and one standard 8 by 4 inch loaf
Preheat the oven to 350 degrees. Cooking spray your mini bread vessels.
2 Cups of Whole Wheat Pastry Flour ( I am in love with Bob’s Red Mill)
2 Cups of AP flour
2 Tsp pure vanilla extract
1/4 cup ground flaxseed
1/4 cup unsweetened Applesauce
1/2 cup canola oil
1/2 cup egg white subsitute
2 whole large eggs
2/3 cup 100% Orange Juice
1.5 cups of granulated sugar
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp kosher salt
3 cups of finely chopped rhubarb (6 regular sized stalks but like I said mine one stalk yield 1.5 cups)
Streusal topping & filling
8 TB raw sugar
2 TB Whole Wheat Pastry Flour
2 TB melted coconut oil (melted)
1 TB Vietnamese ground cinnamon
- Mix with spoon all the streusel ingredients in a medium to small bowl.
- In a large bowl mix with whisk both flours, baking soda, baking powder, and salt. Set aside
- In a medium bowl mix canola oil, applesauce, flaxseed, egg, egg substitute, vanilla, sugar, and orange juice. Whisk together to fully incorporate.
- Pour the wet ingredient batter into the dry ingredients and whisk together and using a spatula make sure all the dry residue is incorporated. I like to use a clear glass bowl for this so that I can look on the bottom of the dish and see if any dry residue remains.
- Fold in chopped rhubarb and make sure rhubarb is incorporated throughout.
- If you are using mini loaves take 3/4 cup of the batter and place into the greased pan.
- Now take 1.5 tsp of the streusel mixture and spread it evenly on the top of the batter. Then take 1/2 of the bread batter and place on top of the streusel layer. Finish with another 1.5-2 tsp of streusel layer spreading evenly on the top to guarantee cinnamon in each bite. Repeat with all mini loafs. Bake at 350 degrees for 40 minutes or until toothpick comes out of center of the loaf clean.
- For the standard loaf take half of the remaining batter and place in greased 8 by 4 inch bread pan and take half of the remaining streusel topping and place evenly on-top of the bottom layer. Finish with placing the remaining bread batter on top of the streusel crumble. Bake for 40 minutes or until toothpick comes out of the center clean.
- Allow the loaves to sit in the pans for 5 minutes on a wire rack. They do have a tendency to stick. I recommend going around the edges with a plastic knife. Remove from the pans and allow to cool completely on wire rack (if you can wait). My husband couldn’t!