Coconut Rhubarb Quick Bread
This quick bread comes together in one bowl, utilizing the fresh-picked rhubarb to add a hint of tartness that’s perfectly offset by the sweetened coconut.
Coconut Rhubarb Quick Bread
Preheat oven to 350F.
Butter & flour 3 standard bread pans, set aside.
To the bowl of a stand mixer, add:
2 cups sugar
1 cup oil
4 eggs
2 tsp vanilla
Beat for 2 minutes on medium speed, stopping once to scrape sides of bowl.
Pour on top:
1 cup buttermilk
3 cups flour
1/2 tsp soda
1/2 tsp baking powder
1/2 tsp salt
Mix on low speed until just combined, stop mixer and scrape sides. Mix on medium speed for 30 seconds. Remove bowl from stand.
Add:
~2 1/2 cups rhubarb, cut into 1/4” pieces
1 cup sweetened shredded coconut
Using a mixing spoon, fold together until evenly combined.
Pour into 3 greased bread pans, filling each approximately half full.
Bake at 350F for 45-55 minutes, until tests done with a toothpick.
Remove from pan and let cool 5 minutes before serving.
Brenda’s tips:
It's best to butter and flour the pans for quick breads. You can also use a baking style non-stick cooking spray for this step too — it does both the butter and the flour steps.
Standard bread pans are about 8" x 4" x 2.5" with a total volume of ~4 cups. Brenda's preferred bread pan is 12" x 4" x 2.5" with a volume of ~6 cups. So for this recipe, Brenda divides the batter between 2 pans instead of 3.
If you live more than 3k above sea level, review Brenda’s High Elevation Adjustment infographic to adjust for altitude impacts.
Window to B’s kitchen . . .
