Orange Rhubarb Breakfast Bread

Orange Rhubarb Breakfast Bread

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Ingredients

  • 1/3 C butter, softened
  • 1 C Pioneer® Sugar
  • 2 eggs
  • 2 tsp. orange zest
  • 1 tsp. vanilla extract
  • 2 C all-purpose flour
  • 1 ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ¼ tsp. ground ginger
  • ¼ tsp. ground nutmeg
  • ½ C orange juice
  • 1 C fresh or frozen rhubarb, chopped
  • ½ C pistachios

Vanilla Icing:

  • 1 ¼ C Pioneer® Confectioners Powdered Sugar
  • ½ tsp. vanilla extract
  • 5 – 6 tsp. 2% milk

Directions

  1. Preheat oven to 350° F. Grease a 9 x 5-inch loaf pan; set aside.
  2. In a large bowl, cream butter and Pioneer® Sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in zest and vanilla.
  3. Combine the flour, baking powder, baking soda, salt, ginger and nutmeg together; add to creamed mixture alternately with orange juice. Fold in rhubarb and pistachios.
  4. Transfer to the prepared pan and bake for 55 – 65 minutes or until toothpick inserted near center comes out clean.
  5. Cool for 10 minutes before removing from pan to a wire rack.

Icing Directions:

  1. Combine Pioneer® Confectioners Powdered Sugar, vanilla and enough milk to achieve a drizzling consistency. Drizzle over loaf.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.