Can I make rhubarb fennel bread with pecans [vegan, gluten-free] without a mixer?

Yes, you can mix by hand, though a mixer saves time and effort.

What makes rhubarb fennel bread with pecans [vegan, gluten-free] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does rhubarb fennel bread with pecans [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Rhubarb Fennel Bread With Pecans
[Vegan, Gluten-Free]

LP By: Laura Peill

Author Bio

An avid runner and passionate foodie, Laura writes the blog Chronicles of Passion, a healthy... Read More

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Rhubarb Fennel Bread With Pecans [Vegan, Gluten-Free]

10 slices

Dairy Free

This sweet bread is moist and hearty with the perfect hint of fennel. It will fill you up like a perfect snack should, or is a delight for breakfast. The topping is kind of like a streusel, but healthier for you and just a little bit tart from the rhubarb... Read More

Ingredients You Need for Rhubarb Fennel Bread With Pecans [Vegan, Gluten-Free]

For the Bread:

1 cup oat flour
1/2 cup quick-cooking oats
1 cup buckwheat flour
1/3 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon cinnamon
1/2 tablespoon freshly ground fennel seeds
3 tablespoons maple syrup
2 tablespoons blackstrap molasses
1 3/4 cup coconut milk
1 ripe banana
1 teaspoon vanilla

For the Topping:

1 cup chopped rhubarb
3 tablespoons chopped pecans
1/2 teaspoon maple syrup
2 teaspoons cinnamon
1/4 teaspoon freshly ground nutmeg

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How to Prepare Rhubarb Fennel Bread With Pecans [Vegan, Gluten-Free]

Begin with the topping, by combining the rhubarb, pecans, maple syrup, cinnamon, and nutmeg in a small bowl. Stir to coat the rhubarb and pecans in the cinnamon and syrup and then set aside.
Preheat oven to 375°F.
Combine the oat flour, oats, buckwheat flour, coconut flour, baking powder, baking soda, cinnamon, and ground fennel in large bowl. Stir until incorporated.
Add the maple syrup, molasses, coconut milk, banana, and vanilla to a blender and blend until smooth.
Add the wet mixture to the flour mixture and stir gently just until combined. Do not over mix.
Pour the batter into a loaf pan lined with parchment paper.
Pour the rhubarb topping over the bread, spreading evenly and gently pressing into the batter.
Place the loaf in the preheated oven and bake for 35-45 minutes, or until stick inserted in the center comes out clean and the top is golden.
Once baked, remove from the oven and cool on a rack. Slice and enjoy.

Notes

Store the leftovers in an airtight container in the cupboard or refrigerator for up to 3 days.

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