Print This Raspberry Rhubarb Sauce Bread Recipe
Raspberry Rhubarb Sauce
This Raspberry Rhubarb Bread Recipe makes an amazing, moist raspberry bread loaf without using yeast. I know that Strawberry and rhubarb is the traditional match of convenience. They both emerge in late spring, but that’s about the only reason they’re together. While sweet strawberries soothe the bite of rhubarb’s rough edges, they’re too sensitive to stay the long haul. By the time tough old rhubarb has broken down, tender strawberries have dissolved to mush. I declare rhubarb and raspberries are the better match.
3/4 cup sugar
1/4 cup rhubarb sauce
1/4 cup 100% apple juice
1/2 cup milk
1 teaspoon vanilla extract
1 3/4 cup all-purpose flour
1/8 teaspoon salt
1 teaspoon baking powder
1 cup raspberries (fresh or frozen)
Topping2 teaspoons sugar
1 teaspoon ground cinnamon
Recipe Cooking Time:
Raspberry Bread Pan Type:9x5x3 loaf pan
Raspberry Rhubarb Sauce Bread Directions
Preheat your oven and grease the pan.
In a mixing bowl, cream together butter, sugar, rhubarb sauce and apple juice.
Beat in the eggs, milk and vanilla.
Combine flour, salt and baking powder, add to the creamed mixture and stir just until combined.
Gently fold in the raspberries.
Pour into a prepared loaf pan.
Combine the sugar and cinnamon, sprinkle over the top of the loaf and bake until a toothpick inserted near the center of loaf comes out clean.
Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
Replacing the oil with this raspberry rhubarb sauce recipe will save you calories and add flavor!
Raspberry Rhubarb Sauce Bread Serves: 12
Nutrition FactsServing Size 72 g
Amount Per Serving
Calories from Fat 45
% Daily Value*
Total Fat 5.0g 8%
Saturated Fat 2.8g 14%
Trans Fat 0.0g
Cholesterol 38mg 13%
Sodium 67mg 3%
Potassium 103mg 3%
Total Carbohydrates 30.1g 10%
Dietary Fiber 1.3g 5%
Vitamin A 3% • Vitamin C 8% • Calcium 4% • Iron 6%v