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Cinnamon Rhubarb Bread

Cinnamon Rhubarb Bread: Your New Favorite Homemade Treat

This Cinnamon Rhubarb Bread is a delightful blend of cinnamon and rhubarb, perfect for brunch or tea. It's moist, adaptable, and easy to make.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1 cup Brown Sugar Can substitute with coconut sugar.
  • 1/2 cup Vegetable Oil Can be replaced with melted coconut oil.
  • 1 large Egg Substitute with 1/4 cup of unsweetened applesauce.
  • 1 cup Buttermilk Can substitute with milk mixed with vinegar.
  • 2 cups All-Purpose Flour Whole wheat flour can be used.
  • 1 tsp Baking Soda Ensure it's fresh.
  • 1/2 tsp Salt No suitable substitute.
  • 1 cup Fresh Rhubarb Can swap with strawberries or raspberries.
  • 1/2 cup Walnuts or Pecans (optional) Can omit for a nut-free option.
For the Topping
  • 2 tbsp Sugar Brown sugar can provide a richer flavor.
  • 1 tsp Ground Cinnamon Core flavor component.

Equipment

  • loaf pans
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions for Cinnamon Rhubarb Bread
  1. Preheat your oven to 325°F (163°C) and prepare two 8x4-inch loaf pans by greasing them with butter or cooking spray and dusting with flour.
  2. In a large mixing bowl, whisk together brown sugar, vegetable oil, egg, and buttermilk until smooth.
  3. In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, stirring just until combined.
  4. Gently fold in the chopped fresh rhubarb and optional nuts until evenly distributed.
  5. Divide the batter evenly between the prepared loaf pans, filling them about 2/3 full.
  6. Mix sugar and ground cinnamon in a small bowl and sprinkle over the batter in each pan, optionally drizzling with melted butter.
  7. Bake in the preheated oven for 50–60 minutes, or until a toothpick comes out clean.
  8. Cool for 10 minutes in the pans before turning out onto a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 2IUVitamin C: 5mgCalcium: 2mgIron: 5mg

Notes

Ensure the rhubarb is chopped and lightly coated in flour before folding it into the batter. Avoid over-mixing to maintain a light texture. Let loaves cool properly for best flavor.

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