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Cinnamon Rhubarb Bread Recipe

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4.1 from 24 reviews

This Cinnamon Rhubarb Bread is a moist, flavorful quick bread featuring tart rhubarb and warm cinnamon spices. Perfect for breakfast or a sweet snack, this loaf combines a tender crumb with the delicious tang of rhubarb, enhanced by a touch of vanilla and a cinnamon sugar topping for extra crunch.

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon

Wet Ingredients

  • 1/2 cup vegetable oil or melted butter
  • 1 cup granulated sugar
  • 1/2 cup sour cream or Greek yogurt
  • 1 large egg
  • 1 teaspoon vanilla extract

Mix-ins

  • 1 1/2 cups chopped rhubarb

Optional Topping

  • 1 tablespoon cinnamon sugar or streusel

Instructions

  1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal of the bread after baking.
  2. Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. This ensures even distribution of the leavening agents and spices throughout the batter.
  3. Combine Wet Ingredients: In a large mixing bowl, whisk the vegetable oil (or melted butter), granulated sugar, sour cream (or Greek yogurt), egg, and vanilla extract until smooth and fully combined, creating a creamy base for the bread.
  4. Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, gently folding with a spatula or wooden spoon until just combined. Avoid overmixing to keep the bread tender.
  5. Add Rhubarb: Fold in the chopped rhubarb carefully, distributing it evenly throughout the batter. This tart fruit will add moisture and flavor to the bread.
  6. Transfer to Pan and Add Topping: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the optional cinnamon sugar or streusel topping evenly over the batter for a sweet, crunchy crust.
  7. Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center of the bread; it should come out clean or with a few moist crumbs attached.
  8. Cool and Serve: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving. This prevents the bread from becoming soggy.

Notes

  • Use fresh rhubarb for the best tart flavor; if rhubarb is unavailable, frozen rhubarb can be substituted but should be thawed and drained.
  • For a richer flavor, use melted butter instead of vegetable oil.
  • If you prefer a tangier bread, Greek yogurt adds extra acidity compared to sour cream.
  • Store the bread wrapped tightly at room temperature for up to 3 days or freeze slices for longer storage.
  • Feel free to sprinkle additional cinnamon sugar on top halfway through baking for an extra crunchy topping.

Find it online: https://recipethrive.com/cinnamon-rhubarb-bread-recipe/