Orange Rhubarb Breakfast Bread

Orange Rhubarb Breakfast Bread

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  • 1/3 C butter, softened
  • 1 C Pioneer® Sugar
  • 2 eggs
  • 2 tsp. orange zest
  • 1 tsp. vanilla extract
  • 2 C all-purpose flour
  • 1 ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ¼ tsp. ground ginger
  • ¼ tsp. ground nutmeg
  • ½ C orange juice
  • 1 C fresh or frozen rhubarb, chopped
  • ½ C pistachios

Vanilla Icing:

  • 1 ¼ C Pioneer® Confectioners Powdered Sugar
  • ½ tsp. vanilla extract
  • 5 – 6 tsp. 2% milk


  1. Preheat oven to 350° F. Grease a 9 x 5-inch loaf pan; set aside.
  2. In a large bowl, cream butter and Pioneer® Sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in zest and vanilla.
  3. Combine the flour, baking powder, baking soda, salt, ginger and nutmeg together; add to creamed mixture alternately with orange juice. Fold in rhubarb and pistachios.
  4. Transfer to the prepared pan and bake for 55 – 65 minutes or until toothpick inserted near center comes out clean.
  5. Cool for 10 minutes before removing from pan to a wire rack.

Icing Directions:

  1. Combine Pioneer® Confectioners Powdered Sugar, vanilla and enough milk to achieve a drizzling consistency. Drizzle over loaf.
Orange Rhubarb Breakfast Bread
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