Cinnamon Rhubarb Bread
This moist, warmly spiced quick bread is a delicious way to showcase fresh rhubarb.
The tangy bursts of rhubarb pair beautifully with the sweet, cinnamon-kissed batter. Perfect for breakfast, snacks, or gifting!
Ingredients:
1 ½ cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
¼ tsp salt
1 cup buttermilk
½ cup brown sugar (packed)
¼ cup vegetable oil (or melted butter)
1 large egg
1 tsp vanilla extract
1 ½ cups chopped fresh rhubarb
Instructions:
Preheat oven to 350°F (175°C). Lightly grease a standard 9×5-inch loaf pan or line it with parchment paper for easy removal.
Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, and salt.
Mix wet ingredients: In a separate bowl, whisk the buttermilk, brown sugar, oil, egg, and vanilla until smooth.
Combine: Pour the wet mixture into the dry ingredients and stir gently until just combined—do not overmix.
Add rhubarb: Fold in the chopped rhubarb until evenly distributed.
Bake: Pour the batter into the prepared loaf pan and spread evenly.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the bread to cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
How to Store:
Room Temperature: Once completely cooled, wrap the bread tightly in plastic wrap or store in an airtight container.
It will stay fresh for up to 2 days at room temperature.
Refrigerator: For longer storage, refrigerate the wrapped loaf for up to 5–6 days.
Bring to room temperature or gently warm before serving for best flavor.
Freezer: This bread freezes beautifully! Wrap the cooled loaf (or individual slices) tightly in plastic wrap and then foil or place in a freezer bag.
Freeze for up to 3 months. Thaw at room temperature or warm in the oven.
Variations and Tips
1. Add-Ins for Extra Flavor and Texture:
Nuts: Add ½ cup of chopped walnuts, pecans, or almonds for a satisfying crunch.
Fruit: Mix in ½ cup chopped strawberries or apples alongside the rhubarb for added sweetness and complexity.
Coconut: A handful (about ¼ cup) of shredded unsweetened coconut adds tropical flavor and chewiness.
White or Dark Chocolate Chips: Fold in ⅓ cup for a decadent twist.
2. Spice it Up:
Add ¼ tsp ground nutmeg or ½ tsp ground ginger along with the cinnamon for a deeper spice profile.
A pinch of cardamom can add a fragrant, slightly floral note.
3. Crumb Topping (Optional but Delicious): Sprinkle the top of the batter before baking with a quick homemade streusel:
2 tbsp flour
2 tbsp brown sugar
1 tbsp cold butter, cut into small pieces
½ tsp cinnamon
Mash with a fork until crumbly and sprinkle over batter.
4. Glaze or Drizzle: After cooling, drizzle with a simple glaze made from:
½ cup powdered sugar
1–2 tsp milk
¼ tsp vanilla or almond extract
This adds a bakery-style finish and a touch of sweetness.
5. Healthier Swaps:
Flour: Substitute up to half of the all-purpose flour with whole wheat flour.
Sweetener: Use coconut sugar or maple syrup instead of brown sugar (reduce the liquid slightly if using syrup).
Fat: Substitute part or all of the oil with applesauce or Greek yogurt for a lower-fat option.
6. Using Frozen Rhubarb:
You can use frozen rhubarb if fresh isn’t available.
Thaw it completely and pat dry to avoid excess moisture, which can make the bread soggy.
7. Muffin Option:
This recipe can be made as muffins—just divide batter into a lined or greased muffin tin and bake at 350°F for 18–22 minutes, or until a toothpick comes out clean.
8. Make It Dairy-Free:
Use a plant-based milk with 1 tbsp lemon juice or vinegar stirred in as a substitute for buttermilk.
Swap the egg for a flax egg (1 tbsp ground flax + 3 tbsp water, mixed and rested for 5 minutes).
9. Don’t Overmix:
Stir just until the ingredients are combined. Overmixing can lead to a dense, rubbery texture.
10. Let It Rest:
For best flavor, let the bread cool completely and sit for a few hours (or overnight, wrapped) before slicing. The flavors meld beautifully and the texture improves.
Nutritional Information (per slice, based on 10 slices; approximate values):
Calories: 185
Total Fat: 6.5g
Saturated Fat: 1g
Cholesterol: 20mg
Sodium: 200mg
Carbohydrates: 29g
Fiber: 1g
Sugars: 14g
Protein: 3g
Vitamin C from rhubarb: ~4% DV
Calcium from buttermilk: ~6% DV
Note: Values will vary depending on specific brands and substitutions used.