Most of the times I bake, it’s usually some sort of muffin or quick-bread. Healthy, whole wheat breads are definitely a staple part of my diet at home, and I pretty much always have one of these baked goods sitting on my counter that I eat throughout the week as part of lunch or mid-afternoon snacks. We have TONS of rhubarb growing in the backyard this summer, so rhubarb has been in the spotlight for the past few weeks (the usual rotations of pumpkin, banana, and carrot breads have been taking a little much-needed summer vacation). 🙂This recipe is not very sweet and definitely tastes whole wheat-y (you can certainly add more sweetener to it if you want) but I think it’s a perfect vehicle for nut butter or jam (or good old butter, according to my dear brother).
Whole Wheat Applesauce Rhubarb Bread (makes 1 loaf or 12 muffins) vegan
- 1 cup almond milk (or any milk of choice)
- 1 teaspoon apple cider vinegar
- 2 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup sugar OR 3/4 tsp powdered stevia (2 stevia packets)
- 1/3 cup applesauce
- 1 teaspoon vanilla extract
- 2 cups diced fresh rhubarb
Preheat oven to 400°F. Grease loaf tin or muffin tins with nonstick spray. In a medium bowl, whisk together the milk and apple cider vinegar, and set aside.
In another medium/large bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt.
In the other bowl of almond milk and vinegar, stir in the sugar, applesauce, and vanilla. Add rhubarb and stir until all rhubarb is coated.
Pour the wet ingredients into the dry and mix until combined. Bake for ~20-25 minutes or until a toothpick comes out clean.