Rhubarb Pecan Cinnamon Bread

I love my banana nut bread. This one is a little different. Using rhubarb makes it a bit more moist. 

The combination with cinnamon and pecans add the spice and the crunch to the bread. 

Recipe for a 4x9 inch loaf tin.

2 cups sliced rhubarb, 1/2 cup chopped pecans

1 egg, 1/2 cup buttermilk, 1/2 cup sunflower oil, 1/2 tsp vanilla extract

1 1/2 cup flour, 1 tsp baking soda, 1/2 tsp salt

1 tsp cinnamon, 3/4 cup brown sugar

Get the rhubarb ready and set aside. Chop the pecans.

Preheat the oven 180 C.

Mix the dry stuff in a bowl. In a larger one mix together the liquids. Pour the dry into thr liquid and give it a quick mix. 

Add rhubarb and pecans.

Grease the loaf tin and set a baking paper in.

Fill in the batter and bake for 50 - 55 min