Rhubarb Hummingbird Bread
A vibrant, tangy loaf combining rhubarb, pineapple, and banana with cinnamon, pecans, and a hibiscus glaze. Moist, flavorful, and perfect for breakfast or dessert.
Servings: 8 servings
Calories: 450kcal
Ingredients
- 1½ cups all-purpose flour
- ¾ cup light brown sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ripe banana, mashed
- 1 cup rhubarb, chopped small
- ½ cup crushed pineapple, drained
- ⅓ cup sweetened shredded coconut
- ⅓ cup chopped pecans
- For the Glaze:
- ¾ cup powdered sugar
- 1-2 tablespoons hibiscus tea, strongly brewed and cooled
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a standard loaf pan thoroughly.
- In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, whisk eggs until smooth. Stir in vegetable oil, vanilla, and mashed banana.
- Pour wet ingredients into dry ingredients. Fold together until just combined.
- Add chopped rhubarb, drained pineapple, coconut, and pecans. Mix gently until incorporated.
- Pour batter into greased loaf pan. Bake for 45–55 minutes until golden and a toothpick inserted in the center comes out clean.
- Cool bread in the pan for 10–15 minutes. Run a knife around the edges to release it from the pan.
- In a small bowl, whisk powdered sugar with hibiscus tea (1–2 tablespoons, as needed for consistency) and vanilla extract. Spread glaze over cooled bread.
Notes
For extra richness, increase pecan quantity. Store in an airtight container for up to 3 days.
If rhubarb is too tart, add a pinch of salt to balance it.
Hibiscus tea can be substituted with brewed chai or decaf tea for a different flavor twist.
If rhubarb is too tart, add a pinch of salt to balance it.
Hibiscus tea can be substituted with brewed chai or decaf tea for a different flavor twist.