Rhubarb-Hickory Nut Bread

Rhubarb-Hickory Nut Bread Recipe - Delicious and Savory Flavors

Region / culture: USA | Preparation time: 1 hour | Cooking time: 1 hour | Servings: 8

Introduction

Rhubarb-Hickory Nut Bread is a delightful and unique treat that combines the tartness of rhubarb with the crunch of hickory nuts in a moist and flavorful bread. This recipe is perfect for breakfast, brunch, or as a sweet snack with a cup of tea.

History

Rhubarb-Hickory Nut Bread has its roots in traditional American baking, where rhubarb was often used in pies and desserts. The addition of hickory nuts adds a delicious nutty flavor and texture to the bread, making it a favorite among those who enjoy a twist on classic recipes.

Ingredients

1 cup rhubarb -- Coarsely Chopped
1 cup sugar
1.5 cups flour
1.5 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
1 egg
2 tbsp milk
4 tbsp butter -- Melted
0.5 cup hickory nuts -- Coarsely Chopped

How to prepare

Allow the rhubarb to steep in 0.5 cup of sugar for 1 hour or more (even overnight), stirring once or twice.
Combine the remaining sugar and all of the dry ingredients, and toss together to thoroughly mix.
Lightly beat the egg and stir in 0.25 cup of the juice that the rhubarb will have released after steeping, along with the milk and melted butter.
Add the dry ingredients to the wet mixture, stirring just enough to combine.
Gently fold in the rhubarb (if there is still excess juice, drain it off) and the nuts.
Transfer the batter into a buttered 8-inch loaf pan and bake in a preheated oven at 350°F (177°C) for 1 hour.
Allow the loaf to rest in the pan for 10 minutes before unmolding, then cool it on a rack.

Variations

Add a teaspoon of cinnamon or nutmeg to the batter for a warm and spicy flavor.
Substitute walnuts or pecans for the hickory nuts for a different nutty twist.
Drizzle a simple glaze made with powdered sugar and lemon juice over the cooled bread for a sweet and tangy finish.

Cooking Tips & Tricks

Make sure to chop the rhubarb and hickory nuts coarsely to ensure that they are evenly distributed throughout the bread.

- Allowing the rhubarb to steep in sugar helps to soften it and release its juices, adding moisture and flavor to the bread.

- Be careful not to overmix the batter, as this can result in a tough bread. Mix until just combined for a tender crumb.

- Let the bread cool completely before slicing to ensure clean, even slices.

Serving Suggestions

Enjoy a slice of Rhubarb-Hickory Nut Bread with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. It also pairs well with a cup of hot tea or coffee for a cozy afternoon treat.

Cooking Techniques

Be sure to preheat your oven before baking the bread to ensure even cooking.

- Use a toothpick or cake tester to check for doneness. The bread is ready when the tester comes out clean with a few moist crumbs attached.

- Allow the bread to cool completely before slicing to prevent it from crumbling.

Ingredient Substitutions

If rhubarb is not in season, you can use frozen rhubarb that has been thawed and drained.

- You can substitute white whole wheat flour or gluten-free flour for all-purpose flour for a healthier option.

- Margarine or vegetable oil can be used in place of butter for a dairy-free version of the bread.

Make Ahead Tips

Rhubarb-Hickory Nut Bread can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 3 months. Thaw at room temperature before serving.

Presentation Ideas

Slice the bread into thick slices and arrange on a platter with fresh berries and a dusting of powdered sugar for a beautiful presentation. You can also serve it on a wooden cutting board with a serrated knife for a rustic touch.

Pairing Recommendations

Rhubarb-Hickory Nut Bread pairs well with a variety of beverages, including hot tea, coffee, or a glass of cold milk. For a special treat, serve it with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage and Reheating Instructions

Store any leftover Rhubarb-Hickory Nut Bread in an airtight container at room temperature for up to 3 days. To reheat, place slices in a toaster oven or microwave for a few seconds until warmed through.

Nutrition Information

Calories per serving

Each serving of Rhubarb-Hickory Nut Bread contains approximately 250 calories.

Carbohydrates

Each serving of Rhubarb-Hickory Nut Bread contains approximately 30 grams of carbohydrates.

Fats

Each serving of Rhubarb-Hickory Nut Bread contains approximately 10 grams of fat.

Proteins

Each serving of Rhubarb-Hickory Nut Bread contains approximately 4 grams of protein.

Vitamins and minerals

Rhubarb is a good source of vitamin C, vitamin K, and calcium. Hickory nuts provide healthy fats, protein, and essential minerals like magnesium and phosphorus.

Alergens

This recipe contains nuts, dairy (butter and milk), and eggs. It may not be suitable for those with allergies to these ingredients.

Summary

Rhubarb-Hickory Nut Bread is a moderate source of carbohydrates and fats, with a small amount of protein. It also provides essential vitamins and minerals, making it a tasty and nutritious treat.

Summary

Rhubarb-Hickory Nut Bread is a delicious and unique treat that combines the tartness of rhubarb with the crunch of hickory nuts in a moist and flavorful bread. With a few simple ingredients and easy preparation, this recipe is sure to become a favorite for breakfast, brunch, or dessert. Enjoy a slice with a cup of tea or coffee for a delightful treat any time of day.

How did I get this recipe?

The moment I found this recipe is etched in my memory like a delicate watercolor painting, vibrant and alive with the colors of spring. It was a warm afternoon in May, the sun was shining through the windows of my cozy kitchen, casting a golden glow over the countertops cluttered with flour and sugar. I had just finished harvesting a fresh batch of rhubarb from my garden, its ruby red stalks glistening in the sunlight.

As I stood there, pondering what delicious creation I could whip up with my rhubarb bounty, a faint memory from my childhood stirred in the depths of my mind. I remembered my dear Aunt Clara, an eccentric and boisterous woman with a penchant for baking the most delectable treats. She had once shared with me a recipe for Rhubarb-Hickory Nut Bread, a recipe that had been passed down through our family for generations.

I rummaged through my old recipe box, the faded index cards and yellowed scraps of paper holding the secrets to a lifetime of culinary delights. And there it was, tucked away in a corner, written in Aunt Clara's loopy cursive handwriting. The recipe for Rhubarb-Hickory Nut Bread.

Excitement bubbled up inside me as I read through the ingredients and instructions. I could practically taste the tangy sweetness of the rhubarb mingling with the rich, nutty flavor of the hickory nuts. Without hesitation, I set to work gathering the necessary ingredients and preheating the oven.

As I mixed together the flour, sugar, and spices, the kitchen filled with the heady aroma of cinnamon and nutmeg. I chopped the rhubarb into small pieces, the ruby red juice staining my cutting board as I added it to the batter. The hickory nuts, cracked and toasted to perfection, added a satisfying crunch to the bread.

As the loaf baked in the oven, I couldn't help but feel a sense of connection to my past, to Aunt Clara and all the other women in my family who had shared their love of cooking with me. Each bite of Rhubarb-Hickory Nut Bread would be a taste of tradition, a homage to the women who had shaped me into the cook I was today.

Finally, the timer dinged, and I carefully removed the golden loaf from the oven. The kitchen was filled with the warm, comforting scent of freshly baked bread, and I knew that this Rhubarb-Hickory Nut Bread would be a hit with my family.

As I sliced into the loaf, the tender crumb revealing vibrant pieces of rhubarb and crunchy hickory nuts, I couldn't help but smile. This recipe was more than just a list of ingredients and instructions - it was a connection to my past, a link to the women who had taught me the joys of cooking.

And as I took my first bite of the Rhubarb-Hickory Nut Bread, savoring the sweet and tangy flavors dancing on my tongue, I knew that this recipe would be cherished and passed down through the generations, just like Aunt Clara had intended.