Rhubarb Nut Bread

"This is an old recipe clipping I found in my Grama's collection. I use goat milk with a splash of lemon juice in place of the buttermilk, leave out the nuts, and give the topping plenty of cinnamon. A great use for all that rhubarb in the summer and delicious to boot!"
 
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Ready In:
1hr
Ingredients:
13
Yields:
2 loaves
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ingredients

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directions

  • For the Bread:.
  • Mix ingredients in order listed. Batter will be very thick. Pour into 2 greased loaf pans. Sprinkle with topping. Bake in a 350-degree oven for 45 minutes.
  • For the Topping:.
  • Mix sugar, margarine and cinnamon until cruble and sprinkle over tops of loads.

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RECIPE SUBMITTED BY

I love to cook! One side of my family is Scandinavian and I got my love of baking from them. I would bake everyday if I could! The other side of my family is Italian and always in the kitchen cooking something up. I am an Insurance Agent and love to help people. Almost everything I bake is given away, after a little sample of course! The first 20 years of my life I didn't have any food allergies. Then I became lactose intolerant. So I'm always looking for recipes that satisfy my cravings without the lactose. I always use goat milk in palce of all milk products and it works really well. It has a slight sweet taste, but in baked goods it's not noticable.
 
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