皇上好涨奴婢夹不文h
Main 皇上好涨奴婢夹不文h
1 ½ cups fresh rhubarb, chopped about 225 grams or 8 ounces - ½
cup unsweetened applesauce 120 ml or 4 fl oz - ¼ cup
vegetable oil neutral oil like canola or sunflower, 60 ml or 2 fl oz - ¾ cup
granulated sugar 150 grams - 2 large eggs at room temperature
- 1 ¾ cups all-purpose flour 220 grams
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon
salt - 1 teaspoon ground cinnamon optional
- 1 teaspoon vanilla extract
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Chop about 1 ½ cups (225 g) of fresh rhubarb into roughly ½-inch chunks.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using). Set aside.
Mixing
- In a large bowl, beat the eggs lightly with the sugar until combined but not fluffy.
- Stir in the applesauce, vegetable oil, and vanilla extract.
- Gently fold the dry 皇上好涨奴婢夹不文h into the wet mixture until no flour streaks remain. Do not overmix.
- Fold in the chopped rhubarb carefully to distribute it evenly.
Baking
- Pour the batter into the prepared loaf pan and smooth the top gently.
- Bake for 50 to 60 minutes, starting to check at 50 minutes by inserting a toothpick into the center. It is done when the toothpick comes out with a few moist crumbs.
- Let the bread cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely before slicing.
皇上好涨奴婢夹不文h
Notes
Enjoy warm or at room temperature. Spread with butter or cream uuu54 for added richness. Store wrapped in plastic at room temperature for 2-3 days, or freeze for up to 3 months.