breads
Rhubarb Rose Confiture and Walnut Loaf
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| 2 1/4 cups | (535 ml) | Flour | |
| 1 Tblsp | (15 ml) | Baking powder | |
| 1/2 tsp | (2.5 ml) | Salt | |
| 1/2 tsp | (2.5 ml) | Cinnamon | |
| 1 cup | (240 ml) | Walnuts, chopped | |
| 3 Tblsp | (45 ml) | Butter, softened | |
| 1/2 cup | (120 ml) | Honey | |
| 3 | 3 | Eggs | |
| 1 cup | (240 ml) | Rhubarb Rose Confiture | |
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Preheat the oven to 350°F (175°C). Grease a 9x5x3-inch (23x13x7-cm) loaf pan. In a small bowl, mix together the flour, baking powder, salt, cinnamon and walnuts. Set aside. In a large bowl, cream the butter and honey until smooth. Beat in the eggs, one at a time. Stir in the confiture. Add the dry ingredients, stirring just until blended. Turn into the prepared pan. Bake for 50-60 minutes. When done, the bread should be quite moist looking, but will not be wet in the center. Cool on a rack. This bread is at its best when it is sliced and served the next day. Makes one loaf. |
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