Recipe by CountryLady
This recipe comes from Alice Collins, a 90 year old grandmother in Ajax Ontario. She's been making this bread for friends, family, and bake sales for more than 35 years.
Top Review by HeatherFeather
This is really delicious! Considering there are only 2 Tbsp oil in the whole recipe, this came out rich & buttery tasting. It is very tangy -from the rhubarb and the orange zest, no doubt. If you like a less sweet tea loaf, with a rich, unique flavor, then you will also enjoy this. Cooked exactly in 1 hour.
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 3⁄4 cup sugar
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon salt
- 2 tablespoons orange rind, grated
- 3⁄4 cup orange juice
- 1 egg, lightly beaten
- 2 tablespoons vegetable oil
- 1 1⁄2 cups rhubarb, finely chopped
- 1⁄2 cup walnuts, chopped (optional)
Directions See How It's Made
- Line a 8 x 4 inch loaf pan with parchment paper and set it aside.
- Whisk whole wheat flour, all-purpose fluor, sugar, baking powder, baking soda, and salt together in a large bowl.
- Combine orange rind, orange juice, egg, and vegetable oil in a separate bowl; add to flour mixture.
- Sprinkle with rhubarb and walnuts (if using).
- Stir until moist but still lumpy.
- Scrape into prepared pan.
- Bake in centre of a preheated 350 degree Fahrenheit oven about 1 hour, or until a tester inserted into the centre comes out clean.
- Cool in pan on a rack for 10 minutes.
- Remove from pan and cool.
- Serve within 24 hours.