Description
Rhubarb, cinnamon, and nuts create the perfect combination in this delightful, spring-worthy bread. It keeps up to 3 days, wrapped and at room temperature, or frozen up to 3 months in a zip-top plastic bag.
Ingredients
- 1 ⅓ cups white sugar, divided
- ½ cup finely chopped toasted pecans
- 2 teaspoons ground cinnamon
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 egg
- 1 cup milk
- ⅓ cup vegetable oil
- 1 cup chopped rhubarb
Prep Time: 10 mins
Cook Time: 55 mins
Total Time: 9 hrs 45 mins
Servings: 12