Crunchy Walnut Rhubarb Bread: 1 Loaf

Instructions:

1. Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.
2. In a large bowl, whisk together the flour, coconut sugar, baking powder, baking soda, and salt.
3. In a separate bowl, cream the softened butter with the egg, vanilla, and lemon zest until the mixture looks pale and fluffy.
4. Slowly incorporate the buttermilk into the wet ingredients.
5. Gently fold in the dry ingredients using a spatula—stop as soon as the flour streaks disappear to avoid a tough loaf.
6. Toss the diced rhubarb in a pinch of flour, then fold it into the batter along with half of the walnuts.
7. Pour the batter into the prepared loaf pan.
8. In a small bowl, toss the remaining walnuts with maple syrup and cinnamon, then sprinkle them evenly over the top.
9. Bake for 55–60 minutes, or until the top is mahogany-colored and a skewer inserted into the center comes out with only a few moist crumbs.