Vegan Rhubarb Bread

5 from 13 votes

A beautiful, delicately flavored Vegan Rhubarb Bread is an easy but lovely way to enjoy these tart stalks. The bread is tender and moist and you can even make it wholegrain, or bake it up into rhubarb muffins.

Prep Time15

Cook Time1 5

Total Time1 20

Course: Bread/Dessert

Cuisine: American, Soy-free, Vegan

Diet: Vegan, Vegetarian

Servings: slices

Calories: 175kcal

Author: Vaishali · Holy Cow Vegan

Ingredients

1 ½ cups unbleached all purpose flour or use whole wheat pastry flour, or a combination
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup sugar
½ cup walnuts (finely chopped). Leave out if you want to make this nut-free.
2 ½ cups rhubarb, finely chopped (reserve about ½ a stalk for the top)
½ cup avocado oil or any neutral oil
2 flax eggs (2 tablespoon flaxmeal + 6 tablespoon water, whisked together)

Instructions

Preheat the oven to 350 degrees F.
Place the 2 ½ cups of chopped rhubarb in a small saucepan and cook, stirring occasionally, for about 15 minutes or until most of the water (but not all) has evaporated and the rhubarb is really soft. Set aside.
Prepare a standard loaf pan (8 ½ inches by 4 ½ inches) by spraying with cooking spray and coating with flour.
In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Add the walnuts, stir in and set aside.
In a smaller bowl, mix together the oil, cooked rhubarb and flax eggs.
Add the rhubarb-oil mixture to the dry ingredients and mix until combined.
Pour the batter into the prepared loaf pan. Cut the reserved stalk of rhubarb into slivers long enough to lay horizontally or vertically in the pan. Arrange them on top of the batter. Sprinkle on some sugar on the top.
Bake the bread in the preheated oven for 50-60 minutes with a toothpick. If the toothpick comes out clean when inserted into the center, your bread is ready.
Cool on a rack for 30 minutes, unmold from the pan and continue to cool.

Nutrition