Rhubarb Bread

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On an extra warm day I decided it would be a good idea to turn on the oven to bake some bread. This is from the family cookbook. I did have some rhubarb to harvest and thought this would be a good use for it.

The sugar has been cut down and I replaced ¼ cup of the flour with coconut flour just for fun. Doesn’t taste half bad. I also wanted to take the idea from making cheesecake and placed the 4 loaf pans on a cookie sheet with water on it. Kept the bread very moist, actually more of a sticky moist…so might not have been the best idea ever, but hey that’s what experimenting is, right?

Rhubarb Bread

⅔ c brown sugar
⅔ c unsweetened applesauce
2½ c flour
1 egg
1½ c diced rhubarb
1 c sour milk
1 tsp salt
1 tsp baking soda
1 tsp vanilla

Topping
½ c sugar
1 Tbsp soft butter
1 Tbsp Cinnamon

Combine sugar & applesuace, add egg, milk, vanilla, beat well. Stir dry ingredients. Add to sugar mix. Add rhubarb. Pour into 4 greased & floured loaf pans sprinkle topping on. 325°- 40 min.

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Lemon Poppyseed Bread

IMG_4259-EditIf you need to get some milk used up this is a great recipe…if you only have 1 cup to use up. I must say I spent a busy Saturday baking and cooking, trying to use up some of the milk I have and just so there are some snacks around again. This is a straightforward recipe from Taste of Home, probably the Healthy Cooking magazine.

Lemon Poppy seed Bread

1¼ c flour
¼ c granulated sugar
¼ c raw sugar
½ c oats (recipe calls for oat bran)
1 Tbsp poppy seed
2 tsp baking powder
½ tsp salt
2 Tbsp butter (unsalted)
2 Tbsp applesauce
2 Tbsp lemon juice (fresh if possible)
½ tsp lemon zest
1 egg
1 c milk

Preheat oven to 350°F. Spray 3 medium sized bread pans with cooking oil, set aside.

In a large bowl, mix together flour, sugar, oats, poppy seeds, baking powder and salt.IMG_4257

In a medium bowl, whisk together milk, butter, applesauce, egg, lemon juice and lemon zest. Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened. Spread batter in prepared pan. Bake for about 40 minutes, or until loaf is light golden brown and a toothpick inserted in center of loaf comes out clean.

Cool loaf in pan on a wire rack for 10 minutes. Remove loaf from pan and cool completely on rack.

Cover with plastic wrap and store at room temperature or in the fridge.

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