Rhubarb Quick Bread


Makes 2 loaves

~3 cups rhubarb, chopped

2 cups all-purpose flour (240g)

1 cup white whole wheat flour (120g)

1 cup granulated sugar (200g)

1 cup packed light brown sugar (220g)

1 ½ teaspoons ground cinnamon

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

½ teaspoon grated nutmeg

4 large eggs, beaten

4 Tbsp orange zest, optional 

1/4 cup orange juice or milk, optional

1 cup neutral oil (240 ml)

1 cup sourdough starter (240g), optional

1 cup chopped walnuts or pecans (120g), optional

Demerara sugar, for sprinkling, optional


Muffins:

Preheat oven to 425°F. Line two 12-cup muffin pan. This will make about 24 muffins.

Bread:

Preheat oven to 350°F. Grease two loaf pans. 

In a medium bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, baking soda, baking powder, and salt. Stir in the eggs, orange zest, orange juice and oil until fully combined. Batter will be thick. Stir the rhubarb into the batter until evenly combined. Divide batter evenly into muffin pan.


Muffins: Bake for 5 minutes at 425°F; then, keeping the muffins in the oven, reduce heat to 350°F and continue baking for another 15–17 minutes or until a toothpick inserted in the center comes out clean. 

Bread: Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool for 10 minutes in the pan and then transfer to a wire rack to continue cooling or enjoy warm.

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