Toasted Pecan and Rhubarb Bread
3/4 cup sugar
1/2 cup margarine or butter, softened
2 eggs
1 cup buttermilk
2 cups all-purpose flour
1/2 cup chopped pecans, toasted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sliced fresh or frozen rhubarb (do not thaw)
1 tablespoon sugar
Heat oven to 350°F. Grease bottom only of 9×5 or 8×4-inch loaf pan. In
large bowl, combine 3/4 cup sugar and margarine; beat until light and
fluffy. Add eggs; beat well. Add buttermilk; blend well.Lightly spoon
flour into measuring cup; level off. In small bowl, combine flour,
pecans, baking powder, baking soda and salt; mix well. Add to buttermilk
mixture; stir just until dry ingredients are moistened. Fold in rhubarb.
Pour batter into greased pan. Sprinkle 1 tablespoon sugar over top.Bake
at 350°F. for 50 to 60 mins or until toothpick inserted in center
comes out clean. Cool 15 mins. Remove from pan. Cool 1 hr or until
completely cooled. Store in refrigerator.
1 (16-slice) loaf
NUTRITION INFO PER SERVING: SERVING SIZE: 1 Slice Cals 190 Cals
from Fat 80 Total Fat 9g 14% Sat 2g 10% Trans Fat Chol
25mg 8% Sod 180mg 8% Total Carb 24g 8% Dietary Fiber 1g 4%
Sugars 11g Protein 3g
EXCHANGES: 1 Starch; 1/2 Fruit; 2 Fat
January 30th, 2004 at 11:58 pm
Howdy from Texas! question–can Splenda be substituted for the 3/4 cup sugar?
And how would that change the carb count? I don’t ordinarily use sugar any
more–thanks, Dee
3/4 cup sugar
1/2 cup margarine or butter, softened
2 eggs
1 cup buttermilk
2 cups all-purpose flour
1/2 cup chopped pecans, toasted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sliced fresh or frozen rhubarb (do not thaw)
1 tablespoon sugar
Heat oven to 350°F. Grease bottom only of 9×5 or 8×4-inch loaf pan. In
large bowl, combine 3/4 cup sugar and margarine; beat until light and
fluffy. Add eggs; beat well. Add buttermilk; blend well.Lightly spoon
flour into measuring cup; level off. In small bowl, combine flour,
pecans, baking powder, baking soda and salt; mix well. Add to buttermilk
mixture; stir just until dry ingredients are moistened. Fold in rhubarb.
Pour batter into greased pan. Sprinkle 1 tablespoon sugar over top.Bake
at 350°F. for 50 to 60 mins or until toothpick inserted in center
comes out clean. Cool 15 mins. Remove from pan. Cool 1 hr or until
completely cooled. Store in refrigerator.
1 (16-slice) loaf
NUTRITION INFO PER SERVING: SERVING SIZE: 1 Slice Cals 190 Cals
from Fat 80 Total Fat 9g 14% Sat 2g 10% Trans Fat Chol
25mg 8% Sod 180mg 8% Total Carb 24g 8% Dietary Fiber 1g 4%
Sugars 11g Protein 3g
EXCHANGES: 1 Starch; 1/2 Fruit; 2 Fat
Visit your group "Healthy_Recipes_For_Diabetic_Friends" on the web.
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From Ed and Dee and Billy Boy !!!