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Rhubarb Pecan Crumble Loaf
A buttermilk-and-oil batter sweetened with 1¼ cups of brown sugar folds around half a cup of chopped rhubarb before going into the loaf pan. A separate streusel of butter, brown sugar, chopped pecans, crystallized ginger, and flour presses onto the top — the ginger adds a sharp, candied heat the plain batter doesn't have. Three hours from start to sliceable, including a long cool. Ten portions, the loaf keeps well wrapped at room temperature for two days.
Equipment
- Oven
- Loaf Pan
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups packed brown sugar
- ½ cup vegetable oil
- 1 cup buttermilk
- 2 teaspoons vanilla
- 1 egg
- ½ cup chopped fresh or frozen (thawed) rhubarb
- ½ cup coarsely chopped pecans
- 1 ⁄ 3 cup packed brown sugar
- 1 ⁄ 3 cup butter, softened
- 2 tablespoons chopped crystallized ginger
- ½ cup all-purpose flour
Instructions
- 1Preheat the oven to 375°F and coat a 9x5-inch loaf pan with cooking spray.
- 2Whisk 2 1/2 cups of flour, the baking soda, and the salt together in a medium bowl. In a separate large bowl, whisk 1 1/4 cups of brown sugar, the vegetable oil, buttermilk, vanilla, and the egg until smooth. Fold in the chopped rhubarb.
- 3Gently fold the dry flour mixture into the wet ingredients until just combined. Don't overmix, or the bread will become tough. Pour the batter evenly into the prepared loaf pan.
- 4Combine the chopped pecans, 1/3 cup of brown sugar, softened butter, and crystallized ginger in a small bowl. Work 1/2 cup of flour into the mixture using a fork until it forms coarse crumbs. Scatter this topping evenly over the batter.
- 5Bake for 20 minutes, then cover the pan loosely with aluminum foil. Covering prevents the pecan topping from burning before the center bakes through. Continue baking for another 55 to 70 minutes, or until a wooden toothpick inserted into the center comes out clean.
- 6Let the bread cool in the pan for 15 minutes. Run a knife around the edges to loosen the loaf, then transfer it to a wire rack to cool completely for about an hour.
Notes
- Storage: Keep the cooled bread tightly wrapped at room temperature for up to 4 days, or store it in the refrigerator.
- Freezing: This loaf freezes exceptionally well. Wrap it securely in plastic wrap and foil to store for up to 3 months.
- Gifting: Wrap the cooled loaf in parchment paper and tie it with a ribbon for a thoughtful homemade gift.
Recipe Details
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