Rhuberry Jam/Orange Zest Swirl Loaf

A red and white crocheted trivet sits on a red countertop. On the trivet is two white ceramic plates. On the larger of the two plates is about half of a Rhuberry Jam/Orange Zest Swirl Loaf. On the smaller plate is three slices of the loaf. The loaf is golden inn color, and the inside is lighter. There are swirls of Rhuberry Jam in the loaf. There is a glaze drizzled on top of the loaf.
A red and white crocheted trivet sits on a red countertop. On the trivet is two white ceramic plates. On the larger of the two plates is about half of a Rhuberry Jam/Orange Zest Swirl Loaf. On the smaller plate is three slices of the loaf. The loaf is golden inn color, and the inside is lighter. There are swirls of Rhuberry Jam in the loaf. There is a glaze drizzled on top of the loaf.

Rhuberry Jam/Orange Zest Swirl Loaf

This recipe is guaranteed to please even the most discriminating foodie! Your family and guests will love it!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 2 hours 5 minutes
Servings 1 loaf

Ingredients
  

  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick softened butter
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup Milk
  • 1 orange zested
  • 1/4 cup Rhuberry Jam

Glaze

  • 1/4 cup sugar
  • 3 tablespoons juice from zested orange

Instructions
 

  • Preheat oven to 350 degrees
  • Grease loaf pan & line bottom of pan with parchment paper. Also, grease the parchment paper.
  • Microwave the GHA rhubarb jam in 15-20 second increments until liquidy. Set aside.
  • In medium bowl combine flour, baking powder & salt. Whisk to combine.
  • In a large bowl beat together the sugar & softened butter for 1 to 2 minutes on medium high speed until light & fluffy.
  • Beat in eggs one at a time, scraping the side of the bowl with a spatula occasionally.
  • Add one third of the flour (1/2 cup) to the butter mixture & beat on low speed to combine.
  • Add half of the milk (1/4 cup), mixing until combined, followed by one third of the flour (1/2 cup) & other half (1/4) of the milk.
  • End with remaining flour mixture.
  • Stir in orange zest & set aside.
  • Add one third of the batter to the loaf pan.
  • Drizzle one third of the rhuberry jam & use a toothpick or skewer to gently swirl the jam into the batter.
  • Top with one third of the batter & gently smooth the batter.
  • Drizzle one third of the rhuberry jam & swirl again with the tooth pick or skewer.
  • Add the remaining batter and smooth the batter to the edges.
  • Drizzle the remaining rhuberry jam and swirl again with the tooth pick skewer.
  • Bake for 30 minutes then rotate the pan & bake an additional 20-30 minutes or until cake tester comes out clean.
  • Let cool for 5 minutes before removing from pan.
  • Meanwhile, mix the sugar & orange juice together in small bowl.
  • Spoon it over the still hot loaf & let it come to room temperature before slicing.
    A red and white crocheted trivet sits on a red countertop. On the trivet is a white ceramic plate. On the plate is a Rhuberry Jam/Orange Zest Swirl Loaf. The loaf is golden and has a glaze dripping down the sides.
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