Rhubarb-Pecan Bread

Adapted from Eating Out Loud.


3/4 cup brown sugar
1/3 cup vegetable oil
1 egg
1/2 cup plain yogurt
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp cinnamon
1 tsp vanilla
1/2 cup whole wheat flour
3/4 cup all-purpose flour
2/3 cup diced rhubarb
1/3 cup chopped pecans, toasted

2 tbsp sugar
1 tsp butter
1/4 tsp cinnamon

  1. Mix all bread ingredients in a large mixing bowl.
  2. Generously grease a bread pan.
  3. Pour the batter into the pan.
  4. In a small bowl, combine the topping ingredients; mix with your fingers. Sprinkle over the batter.
  5. Bake at 325°F for 45 minutes or until it tests done.
  6. Allow to cool for ~10 minutes before tipping out of pan. Be careful when removing from the pan.

This was such a tasty bread! It’s sweet, but the rhubarb sets it off because it’s so tangy. It was delicious for breakfast accompanied by some yogurt and an apple!