Strawberry Rhubarb Bread
Cook Time:
55
Minutes
Difficulty:
Easy
Serves Up To:
8
Servings
Nutrition Information
| Total Fat | 18 g |
|---|---|
| Cholesterol | 105 mg |
| Sodium | 340 mg |
| Potassium | 300 mg |
| Total Carbohydrates | 44 g |
|---|---|
| Dietary Fiber | 4 g |
| Sugars | 4 g |
| Protein | 11 g |
Ingredients
- 1 1/2 cups whole wheat pastry flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1/4 cup Almond Breeze Unsweetened Vanilla
- 2 eggs
- 3/4 cup organic cane sugar
- 3 tbsp coconut oil; melted
- 1 1/4 cups chopped strawberries
- 3/4 cup chopped rhubarb
Directions
- 1
Preheat oven to 350 degrees F.
- 2
In a large bowl, whisk the flour, baking soda, salt, and nutmeg together.
- 3
In a separate bowl, whisk together the Almond Breeze (either unsweetened vanilla almond milk or unsweetened vanilla almond cashew milk for extra creaminess), eggs, sugar, and coconut oil.
- 4
Stir the strawberries and rhubarb into the batter. Pour batter into a greased loaf pan.
- 5
Bake for 40-50 minutes, until a toothpick inserted in the center of the bread comes out clean. Cool for 10-15 minutes, then remove from the pan and allow to cool completely.
Made with these products:
Courtesy of: Fannetastic Food
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