Coconut Rhubarb Quick Bread

This quick bread comes together in one bowl, utilizing the fresh-picked rhubarb to add a hint of tartness that’s perfectly offset by the sweetened coconut.

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Coconut Rhubarb Quick Bread

Preheat oven to 350F.

Butter & flour 3 standard bread pans, set aside.

To the bowl of a stand mixer, add:

2 cups sugar

1 cup oil

4 eggs

2 tsp vanilla

Beat for 2 minutes on medium speed, stopping once to scrape sides of bowl.

Pour on top:

1 cup buttermilk

3 cups flour

1/2 tsp soda

1/2 tsp baking powder

1/2 tsp salt

Mix on low speed until just combined, stop mixer and scrape sides. Mix on medium speed for 30 seconds. Remove bowl from stand.

Add:

~2 1/2 cups rhubarb, cut into 1/4” pieces

1 cup sweetened shredded coconut

Using a mixing spoon, fold together until evenly combined.

Pour into 3 greased bread pans, filling each approximately half full.

Bake at 350F for 45-55 minutes, until tests done with a toothpick.

Remove from pan and let cool 5 minutes before serving.

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Brenda’s tips:

• It's best to butter and flour the pans for quick breads. You can also use a baking style non-stick cooking spray for this step too — it does both the butter and the flour steps.

• Standard bread pans are about 8" x 4" x 2.5" with a total volume of ~4 cups. Brenda's preferred bread pan is 12" x 4" x 2.5" with a volume of ~6 cups. So for this recipe, Brenda divides the batter between 2 pans instead of 3.  

• If you live more than 3k above sea level, review Brenda’s High Elevation Adjustment infographic to adjust for altitude impacts.

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Window to B’s kitchen . . .

Banana Bread

Banana Bread

In a large mixing bowl, combine:

1 1/2 cups sugar

1/2 cup (1 cube) butter, softened

Cream together, then stir in:

2 eggs

1 tsp vanilla

Beat in:

4 bananas, mashed

Add:

2 1/2 cups flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp baking powder

1/3 cup milk

Stir until just combined.

Pour into 3 greased bread pans, filling each approximately half full. Bake at 350F for 35-45 minutes, until tests done with a toothpick.

Remove from pan and let cool 5 minutes before serving.

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Brenda’s tips:

• Standard bread pans are about 8"x4"x2.5" with a total volume of ~4 cups. Brenda's preferred bread pan is 12"x4"x2.5" with a volume of ~6 cups. Therefore for this recipe, Brenda divides the batter between 2 pans instead of 3.  

• If you live more than 3k above sea level, review Brenda’s High Elevation Adjustment chart to adjust for altitude impacts.

• Sub 6T oil for the 1/2 cup butter if desired.

• It's best to butter and flour the pans for quick breads. Brenda's prefers to use the baking style non-stick cooking spray as it does both the butter and the flour steps. 

• Recipe works well with 3 bananas. This is a great way to use up those bananas that are otherwise past their prime. Bananas come in various sizes but don't worry too much about that.

• Smash the bananas with a fork: Peel and discard skin. Place banana on a dinner plate and use a fork to smash it. Leaving any pieces unmashed will result in discernible pockets of banana within the bread.

Zucchini Bread

Zucchini Bread

To a large mixing bowl, add:

1 1/2 cup flour

1 tsp cinnamon

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1/4 tsp nutmeg

1 cup sugar

Sift together. Then add in:

1 cup zucchini, finely shredded

1/4 cup oil

1 egg

Mix together well. 

Let rest 5 minutes. 

Stir in:

1/2 cup semisweet chocolate chips

Pour into 2 greased bread pans. Bake at 350F for 50-60 minutes.

Remove from pan and let cool 5 minutes before serving.

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Brenda’s tips:

• Standard bread pans are about 8"x4"x2.5" with a total volume of ~4 cups. Brenda's preferred bread pan is 12"x4"x2.5" with a volume of ~6 cups. Therefore for this recipe, Brenda only uses one bread pan. 

• If you live more than 3k above sea level, review Brenda’s High Elevation Adjustment chart to adjust for altitude impacts.

• It's best to butter and flour the pans for quick breads. Brenda's prefers to use the baking style non-stick cooking spray as it does both the butter and the flour steps. 

• Most of the liquid in zucchini bread comes from the zucchini and is released from the shredded zucchini as it is stirred together with the dry ingredients. The 5 minute rest period allows the majority of liquid to be released (and stirred into the bread) to enhance the final texture of the bread.

• Precision when measuring the shredded zucchini is not necessary. If it’s a little over or under a cup, the bread will still be delicious with a great texture.

• Peal the zucchini to remove all vestiges of green if sharing with anti-veggie eaters. If using a super giant zucchini, spoon out the seeds before grating as the mature seeds will adversely affect the final texture.

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Window to B’s Kitchen…