Lemon Rhubarb Bread

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• ¼ cup freshly squeezed lemon juice
• ½ cup buttermilk
• 1 ½ cups rhubarb, diced (fresh or frozen)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice until fully combined.
5. Incorporate the dry ingredients into the wet mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing until just combined.
6. Gently fold in the diced rhubarb until evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Once baked, allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutrition