By CountryLady on April 02, 2004
Photo by CountryLady
Photo 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."
Serving Size: 1 (77 g)
Servings Per Recipe: 10
"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."
"Those 90 year old Grandma's are amazing cooks!! This was incrediable! I am not usually an orange flavor person. I ate more pieces of this than I care to admit, you just can't stop slicing another piece. I did use 2 cups of white flour because I didnt have whole wheat. Its moist and that orange flavor is there but not over powering. I doubled the recipe to made two loaves, one I added nuts too and one I didnt because some family members don't like nuts. This is a keeper, I have already mentioned it to more than one person. Thanks for a great recipe!!"
"Wonderfully textured quick bread that baked as stated in one hour. I found the orange flavor overpowering and couldn't taste the rhubarb at all. I would substitute apple or rhubarb juice next time. Didn't miss the oil at all and it's a great way to get some whole wheat in the diet."
"Very good and moist. Used apple sauce instead of OJ. Reduced the sugar to 1/2 cup."
"For those of you who hate when recipes are drastically adjusted - then please skip my review. For those of you interested in variations - here's what I did. Based on the reviews stating that orange was overpowering, the fact that I didn't have an orange, this is what I did. Used 2 C White whole wheat flour, used 1/2 lemon rind grated, for the orange rind. Used my fine grater to grate up an apple and used that plus water plus the 1/2 of lemon juice to make up the orange juice 3/4 C component. Because my mixture was a bit to dry, I had to add about 2 TBL extra water. I used 2 C rhubarb based on others reviews of needing more rhubarb taste. I sprinkled the top with coarse sugar per another review suggestion. Lastly, I sprinkled a couple of shakes of both nutmeg and cinnamon into the flour mixture maybe 1/8 tsp each.... ? Will let you know how I think this all came out...."
"This was pretty good considering I forgot to put the sugar in :( I doubled the recipe and used apple juice instead of orange juice which probably helped make it not quite so tart. I will make this again as we have lots of rhubarb but I will add the sugar next time -maybe not 3/4 of a cup but at least some!"
"This was a really good bread, and is healthy too. I used the orange zest but it may be a bit too strong for some people. I baked it for 55 minutes, not the full hour, and chopped the rhubarb quite fine. Thanks for the recipe."
"Great flavor, I love the orange in there. Mine baked for 50 minutes and turned out a little dry...perhaps start checking at about 45 minutes. Thanks - I'll definitely make this again."
"What surprised me was it tasted like bread. I will try it again but add more rhubarb to make it a little more moist. I didn't add the walnuts so they may be the thing i was missing. I won't skip that next time."
"Thanks for the dairy-free recipe! So many breads are made with buttermilk or a cup of oil. This was moist and flavorful."
"Tell Alice she's a great cook! This bread is moist and soft on the inside, crunchy and sweet on the outside. I didn't care for the orange flavor because I wanted to taste the rhubarb more, so I think I'll leave the orange rind out next time and use apple juice instead of OJ. I did sprinkle the tops of the loaves with turbinado sugar before baking, which made a nice sweet crunch. Thanks for a fantastic, low-fat recipe!"
"This was really good....I can't believe how moist and tender it came out with only that small amount of oil. The orange flavor was really nice. I added an oatmeal/brown sugar crumble to the top before baking it to add a little something to it since I did not have any nuts on hand."
"This is one terrific treat! I used splenda baking blend and Eggbeaters and canola oil. Since we love orange, I used the full 2 tablespoons of zest and we loved it! I did add 1 teaspoon vanilla extract. I don't have an 8x4 bread pan, had to use a 9x5 and it still rose like a charm! Will be makihg this again and soon!"
"This was quite nice. I left my rhubarb pieces a little bigger than called for, and reduced the amount of zest to 1-1/2 tbsp. It turned out pretty good."
"It's amazing how moist this bread is with such little oil in it. Very good bread but just a little too orangy for my liking. I think I'll eliminate the orange rind next time and see how it tastes. The orange/rhubard flavour combination does work though just a little too strong.I also added some vanilla. I left the nuts out because a lot of people at work don't like nuts and that's usually where my baking ends up."
"You'd never know from the flavour and texture that this is a low fat quick bread. It's light and moist. I agree that you couldn't really taste the rhubarb and wouldn't chop it as fine the next time. The orange flavour is very subtle. I added 1 tsp. each of cinnamon and vanilla, and used toasted chopped pecans instead of walnuts. I added some finely chopped pecans to the toppping too. Made 3 5X3-inch mini loaves which were done in 38 minutes. Freezes well. I think fresh cranberries or blueberries would work well too."
"This is a wonderful bread. Crunchy on the outside and moist on the inside. It's a keeper for sure. Low in fat. I didn't add the orange rind. Mine baked in 50 minutes. THank you!"
"Excellent bread, wholesome and low fat. Great little pick-me-up with my afternoon tea. I've been looking for recipes that are low in points for my weight watcher program and this fits the bill. Thanks for sharing will make again for sure!"