Light Rhubarb Pecan Streusel Loaf
Adapted slightly from Portland Press Herald
I asked my mom to bring me rhubarb … so she brought me rhubarb. My mom brought SO much rhubarb that, even after I’ve made several rhubarb recipes, there is a large sack of rhubarb still taking up most of the top shelf of my refrigerator.
One of the things I really wanted to make this year during rhubarb season was rhubarb bread. I went searching high and low for rhubarb recipes, but had SUCH a hard time finding one that didn’t call for a cup (or more) of oil. I kind of have this thing about quickbreads … I want them to be delicious, moist AND healthy.
I searched a little harder, and finally I stumbled across this recipe from Portland Herald Press. They had actually substituted ALL the white flour for whole grains, cut the sugar in half and cut the amount of oil down to 2 Tablespoons. In TWO loaves of bread–that’s one Tablespoon of oil per loaf (not counting the topping). I was seriously impressed with their revisions and decided this was the bread for me.
It turned out absolutely perfect. Moist, tender, not heavy, with a little crunch from the pecans and a sweet streusel topping that didn’t disappoint, even with that miniscule amount of butter in it. AND of course, that addictive tart taste of rhubarb that contrasts so amazingly well with streusel sweet. This recipe is definitely happening again!
- 1 egg
- 1 egg white
- 1/2 cup nonfat vanilla Greek yogurt
- 1/2 cup nonfat skim milk
- 2 tablespoons canola oil
- 2 teaspoons vanilla
- 1 1/2 cups white whole wheat flour
- 1 1/4 cups oatmeal flour (oats, ground in a blender till powdered)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 3/4 cup sugar
- 2 1/4 cups finely chopped rhubarb
- 1/4 cup chopped pecans (or other nuts), toasted
- 2 teaspoons butter
- 1/4 cup chopped pecans, toasted
- 1 tablespoon whole-wheat flour
- 1/3 cup brown sugar
- Preheat the oven to 350 F. Spray two loaf pans with cooking spray.
- In a large mixing bowl, whisk the egg and egg white until no "lumps" of the whites remain, then gently whisk in the yogurt, milk, oil and vanilla. Add the dry ingredients, spices and sugar and stir until well mixed. Fold in the rhubarb and pecans.
- Divide the batter between the two loaf pans. Prepare the streusel topping by mixing the topping ingredients in a small bowl. Sprinkle the topping over the loaves.
- Bake at 350 for 50 - 60 minutes or until a pick (or knife) inserted in the center of the loaf (to the bottom) comes out clean.
The recipe called for whole wheat pastry flour--I substituted white whole wheat flour and it worked fine, but you could use whole wheat pastry flour instead.
It's best to bake rhubarb things in glass or ceramic pans as the acid from the rhubarb will eat holes in metal pans. If you use metal bread pans, I recommend removing the bread from the pan immediately.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.