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Cinnamon Rhubarb Bread

Cinnamon Rhubarb Bread

  • Author: Amelia
  • Total Time: 1 hour 10-15 minutes
  • Yield: 1 loaf (about 10 slices) 1x
  • Diet: Gluten Free (if using gluten-free flour blend)

Description

Cinnamon Rhubarb Bread is a delightful homemade quick bread that perfectly balances the warm spice of cinnamon with the tangy tartness of fresh rhubarb. Moist, tender, and speckled with vibrant pink rhubarb pieces, this bread is ideal for breakfast, snacks, or even dessert. Easy to make with everyday ingredients, it brings a refreshing twist to traditional quick breads with a beautifully moist texture and inviting aroma.

Ingredients

Scale

Main Ingredients

  • 1 ½ cups fresh rhubarb stalks, finely chopped
  • 2 teaspoons ground cinnamon
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup unsalted butter, melted (or ½ cup vegetable oil)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the rhubarb: Rinse and finely chop fresh rhubarb stalks into small pieces to ensure even distribution throughout the bread. Set aside.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined for a balanced batter.
  3. Combine wet ingredients: In a separate bowl, beat the eggs, melted butter (or oil), and vanilla extract until smooth and slightly fluffy for richness.
  4. Bring batter together: Gently fold the wet ingredients into the dry ingredients, mixing just until incorporated to avoid overworking gluten and ensure a tender crumb.
  5. Add rhubarb pieces: Carefully fold in the chopped rhubarb, spreading them evenly without breaking them up too much to preserve bursts of tart flavor.
  6. Bake to perfection: Pour the batter into a greased loaf pan and bake at 350°F (175°C) for 50 to 60 minutes until a toothpick inserted in the center comes out clean and the crust is golden brown.

Notes

  • Use fresh rhubarb for best texture; frozen rhubarb may release excess water making the bread soggy.
  • Do not overmix the batter to keep the bread tender and avoid toughness.
  • Chop rhubarb small to ensure even tartness in every slice.
  • Check doneness starting at 50 minutes to avoid overbaking.
  • Allow bread to cool completely before slicing to prevent crumbling.
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/10 of loaf)
  • Calories: 210
  • Sugar: 15g
  • Sodium: 180mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1.5g
  • Protein: 3g
  • Cholesterol: 40mg

Keywords: cinnamon bread, rhubarb bread, quick bread, homemade bread, breakfast bread, moist bread, cinnamon rhubarb, gluten-free option

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