DirectionsStep1Preheat oven to 375 degrees F/190 degrees C. Spray 2 loaf pansStep2Stir two types of flours, baking powder, brown sugar, coconut, and cinnamon together in a separate bowl.Step3In a large bowl, whisk together oil, greek yogurt, orange juice, orange zest, applesauce, eggs and vanilla extract.Step4Add the flour mixture to the wet mixture and mix until just combined.Step5Fold in the chopped rhubarb.Step6Pour into 2 separate loaf pans.Step7Bake on middle rack for about 40- 50 minutes (or until a cake tester or toothpick comes out clean.)Step8If the bread is browning too fast on top,(check at 30-35 minutes) loosely cover the top with aluminum foil and return to oven.Step9Cool for 5 minutes, then move to cooling rack and cool for another 5 minutes. Cut when it's completely cooled.Step10Sprinkle grated orange and coconut over the top of the loafIngredientsIngredients1 ½ cupsAll Purpose Flour1 cupWhole Wheat Flour⅓ cupUnsweetened Coconut (medium)½ cupBrown Sugar2 teaspoonsBaking Powder1 teaspoonBaking Soda1 ½ teaspoonsCinnamon½ cupOrange Juice (freshly squeezed, the juice from about 1 large orange, about 2 medium oranges)1 cupFat Plain Greek Yogurt (non- 0%)2 Eggs1 teaspoonVanilla Extract¼ cupApplesauce¼ cupVegetable Oil1 teaspoonOrange Zest2 cupsFresh Rhubarb (chopped into 1/2 inch pieces, 1.5 cups if using frozen rhubarb, measured AFTER being defrosted and drained)add Orange (grated)add Additional CoconutSee moreNutritionalNutritional129 Calories4 gTotal Fat17 mgCholesterol19 gCarbohydrate68 mgSodium4 gProteinFrom foodmeanderings.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Rhubarb Bread I
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