Description
This strawberry rhubarb bread is made with unsweetened vanilla almond milk, whole wheat flour, coconut oil, and cane sugar to make it healthier.
Ingredients
- 1 ½ cups whole wheat pastry flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ cup Almond Breeze Unsweetened Vanilla
- 2 large eggs
- ¾ cup organic cane sugar
- 3 tablespoons coconut oil, melted
- 1 ¼ cups sliced fresh strawberries
- ¾ cup chopped rhubarb
Instructions
- 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 to 50 minutes
- until a toothpick inserted in the center of the bread comes out clean. Cool for 10 to 15 minutes
- then remove from the pan and allow to cool completely.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 1 hr 5 mins
Servings: 8