Lemon Rhubarb Bread
A zesty, moist, and tender spring loaf combining tart rhubarb, bright lemon, and sweet strawberries with a hint of coconut. Perfect for breakfast or a cozy snack.
Servings 10 slices
Calories 275kcal
Equipment
- 9x5 inch loaf pan
- Mixing bowl
- Spatula
- Wire rack
Ingredients
Dry & Wet Base
- 2 cups flour all-purpose
- 1 cup sugar granulated
- 2 eggs large, room temperature
- 0.5 cup butter unsalted, melted
Flavorings & Fruits
- 1 lemon zest and juice
- 2 cups rhubarb fresh, diced
- 0.5 cup strawberries fresh, diced
- 0.25 cup coconut shredded, unsweetened
Instructions
- Preheat oven to 350°F (180°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
- In a large mixing bowl, mix together flour, sugar, eggs, and melted butter until smooth.
- Gently fold in the lemon zest and diced rhubarb.
- Fold in the diced strawberries and shredded coconut, being careful not to overmix.
- Pour the mixture into the loaf pan and bake for 45-50 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Nutritional Information :
Calories: 275 | Protein: 4g | Carbohydrates: 32g | Fat: 11g | Sodium: 180mg