Description
Cinnamon Rhubarb Bread is a moist and tender quick bread that blends the tartness of fresh rhubarb with warm cinnamon spice. This easy homemade bread is perfect for spring and summer baking, featuring juicy rhubarb chunks and a sweet cinnamon crust. Ideal for breakfast, snacks, or dessert, this rhubarb bread recipe fills your kitchen with cozy, inviting aromas and delivers delicious flavor in every slice.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil (or melted butter)
- 3/4 cup buttermilk (or milk + 1 tbsp lemon juice/vinegar)
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped fresh rhubarb
- Optional: 1/2 cup chopped nuts (walnuts or pecans)
- Optional: cinnamon sugar for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, beat eggs with granulated and brown sugar until smooth. Stir in oil, buttermilk, and vanilla.
- Add wet ingredients to dry ingredients and mix just until combined—do not overmix.
- Gently fold in chopped rhubarb and nuts, if using.
- Pour batter into prepared loaf pan and smooth the top. Sprinkle with cinnamon sugar, if desired.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Frozen rhubarb works—thaw and drain well before adding.
- Don’t peel the rhubarb; its skin adds color and flavor.
- For muffins, bake at 350°F for 18–22 minutes.
- Avoid overmixing to keep the texture light.
- Swap in strawberries or apples for a fruity twist.
