Name: Freezer-Friendly Rhubarb Bread
Prep time: 15 min
Cook time: 15 min
Yield: 24
Ingredients: Ground cinnamon - 1 tablespoon; White sugar - 1 tablespoon; All-purpose flour - 2 ½ cups; Powdered buttermilk - ¼ cup; Ground cinnamon - 2 teaspoons; Ground cloves - 1 teaspoon; Baking soda - 1 teaspoon; Salt - 1 teaspoon; Baking powder - ¼ teaspoon; Ground nutmeg - ¼ teaspoon; White sugar - ¾ cup; Packed brown sugar - ¾ cup; Vegetable oil - ½ cup; Egg - 1; Water - 1 cup; Diced rhubarb, or more to taste - 2 cups

Ingredients for - Freezer-Friendly Rhubarb Bread

1. Ground cinnamon 1 tablespoon

2. White sugar 1 tablespoon

3. All-purpose flour 2 ½ cups

4. Powdered buttermilk ¼ cup

5. Ground cinnamon 2 teaspoons

6. Ground cloves 1 teaspoon

7. Baking soda 1 teaspoon

8. Salt 1 teaspoon

9. Baking powder ¼ teaspoon

10. Ground nutmeg ¼ teaspoon

11. White sugar ¾ cup

12. Packed brown sugar ¾ cup

13. Vegetable oil ½ cup

14. Egg 1

15. Water 1 cup

16. Diced rhubarb, or more to taste 2 cups

How to cook deliciously - Freezer-Friendly Rhubarb Bread

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Line two 9x5-inch loaf pans with parchment paper.

2 . Stage

Mix together 1 tablespoon cinnamon and 1 tablespoon white sugar in a small bowl; set aside.

3 . Stage

Mix together flour, powdered buttermilk, 2 teaspoons cinnamon, cloves, baking soda, salt, baking powder, and nutmeg in a large bowl.

4 . Stage

Combine 3/4 cup white sugar, brown sugar, vegetable oil, and egg in a large bowl; beat with an electric mixer until creamy. Add flour mixture in 3 to 4 batches, alternating with the water, beating batter briefly after each addition. With the last addition of flour, add rhubarb; stir only until flour is mixed in.

5 . Stage

Divide batter evenly between prepared loaf pans. Sprinkle liberally with reserved cinnamon-sugar mixture.

6 . Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on racks.