Healthified Toasted Pecan and Rhubarb Bread

 

3/4

cup sugar

1/2

cup canola oil

2

eggs

1

cup fat-free buttermilk

1

cup Gold Meda®l all-purpose flour

1

cup Gold Medal® whole wheat flour

1/2

cup chopped pecans, toasted

1

teaspoon baking soda

1/4

teaspoon salt

1

cup sliced fresh or frozen rhubarb (do not thaw)

1

tablespoon sugar

• 1 Heat oven to 350°F. Grease bottom only of 9x5 or 8x4-inch loaf pan. In large bowl, combine 3/4 cup sugar and oil; beat until light and fluffy. Add eggs; beat well. Add buttermilk; blend well.
• 2 Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, pecans, 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.
• 3 Bake at 350°F. for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan. Cool 1 hour or until completely cooled. Store in refrigerator.