A moist, flavorful and colorful addition to tea time or a weekend brunch.
Makes 1 bread
3 eggs
1/3 cup [80 ml] honey
¼ cup [60 ml] sugar
1 cup [250 ml] all-purpose flour
¾ cup [180 ml] whole wheat pastry flour
2 tsps [10 ml] baking powder
½ cup [125 ml] unsalted butter, or dairy free buttery spread, melted
2 cups [500 ml] diced fresh rhubarb
1 cup [250 ml] diced fresh strawberries
Preheat oven to 350°F [175ºC].
In a large bowl, beat the eggs with honey and sugar. Add flours, baking powder, mix together, then add the melted butter or dairy free spread. Mix well. Add diced rhubarb and strawberries and fold using a spatula until the fruits are well integrated.
Pour the batter into a buttered bread pan. Bake for 45 minutes (rotating the bread after 30 minutes). Open the oven and cover the bread with an aluminum paper to ensure the top won’t burn (honey accelerates browning) and cook for a further 15 minutes. Test the bread with a toothpick or the blade of a knife; it should come out clean (except from traces of color if you pick into a piece of fruit).
Let bread cool completely before slicing (it’s even better after a night in the fridge, well wrapped in plastic). Serve as is or toasted, with butter and honey, or a fruit compote.
Recipe Credit: Adapted from a recipe found on CuisineAZ.com.
