Strawberry Rhubarb Bread
Nutrition Information
| Nutrient name | Nutrient weight per serving |
|---|---|
| Total Fat | 18g |
| Total Carbohydrates | 44g |
| Dietary Fiber | 4g |
| Sugars | 4g |
| Cholesterol | 105mg |
| Sodium | 340mg |
| Protein | 11g |
| Potassium | 300mg |
Strawberry Rhubarb Bread
Prep Time
10 Min
Cook Time
55 Min
Difficulty
Easy
Servings
8
Nutrition Information
| Nutrient name | Nutrient weight per serving |
|---|---|
| Total Fat | 18g |
| Total Carbohydrates | 44g |
| Dietary Fiber | 4g |
| Sugars | 4g |
| Cholesterol | 105mg |
| Sodium | 340mg |
| Protein | 11g |
| Potassium | 300mg |
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
- Preheat oven to 350 degrees F.
- In a large bowl, whisk the flour, baking soda, salt, and nutmeg together.
- 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.
- Stir the strawberries and rhubarb into the batter. Pour batter into a greased loaf pan.
- 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 Almond Breeze® Products
Looking For Almond Breeze®?
We’re here to help.
