If you’re craving a cozy, flavorful treat that balances tart fruit with warm spices, the Cinnamon Rhubarb Bread Recipe is exactly what you need. This delightful quick bread features tender crumbs infused with cinnamon and bursts of tangy rhubarb that brighten every bite. Perfect for breakfast, afternoon tea, or a comforting snack, this bread is a fantastic way to enjoy rhubarb in a unique and delicious form.
Ingredients You’ll Need
This Cinnamon Rhubarb Bread Recipe uses a simple yet thoughtfully chosen combination of ingredients that work together to create the perfect texture, flavor, and aroma. Each component plays a vital role in delivering that moist crumb and delightful cinnamon-rhubarb harmony.
- 1 1/2 cups all-purpose flour: The base that gives the bread structure and a tender crumb.
- 1/2 teaspoon baking soda: Helps the bread rise and keeps it light.
- 1/2 teaspoon baking powder: Adds an extra lift and helps balance the acidity from the rhubarb.
- 1/2 teaspoon salt: Enhances the flavors to make the sweetness and cinnamon shine.
- 1 teaspoon ground cinnamon: Infuses the bread with a warm and inviting spice note.
- 1/2 cup vegetable oil or melted butter: Adds richness and moisture to the bread.
- 1 cup granulated sugar: Sweetens the bread while complementing the tartness of the rhubarb.
- 1/2 cup sour cream or Greek yogurt: Keeps the bread tender and adds a subtle tang.
- 1 large egg: Binds everything together and helps with texture.
- 1 teaspoon vanilla extract: Elevates the flavor with a touch of sweetness and fragrance.
- 1 1/2 cups chopped rhubarb: The star ingredient that brings a lively tartness and moisture.
- Optional topping – 1 tablespoon cinnamon sugar or streusel: Adds a delightful crunchy topping with extra cinnamon flavor.
How to Make Cinnamon Rhubarb Bread Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper. This step ensures your bread will release easily after baking and helps it develop a lovely crust.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. This blend of dry ingredients will give your bread not only the right rise but also that unmistakable cozy warmth from the cinnamon.
Step 3: Combine the Wet Ingredients
In a large bowl, beat together vegetable oil (or melted butter), granulated sugar, sour cream (or Greek yogurt), the egg, and vanilla extract until the mixture is smooth and well combined. This wet mix creates the rich, tender base for the bread.
Step 4: Bring the Batter Together
Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender. Fold in the chopped rhubarb evenly to distribute bursts of tart flavor throughout the batter.
Step 5: Add Optional Topping and Bake
Pour your batter into the prepared loaf pan, smoothing out the top gently. If you like a little extra sweetness and crunch, sprinkle cinnamon sugar or your favorite streusel topping over the batter. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted near the center comes out clean.
Step 6: Cool Before Serving
Allow the baked bread to cool in the pan for about 10 minutes to settle, then transfer it to a wire rack to cool completely. This prevents excess moisture from making the crust soggy while locking in that perfect texture.
How to Serve Cinnamon Rhubarb Bread Recipe
Garnishes
While this bread shines on its own, consider adding a light dusting of powdered sugar or a drizzle of honey to elevate every slice. A smear of softened butter or cream cheese adds richness and balances the tartness beautifully.
Side Dishes
Pair your Cinnamon Rhubarb Bread with a cup of hot coffee or tea for a comforting combo. For brunch, it goes wonderfully with fresh fruit salad or a dollop of Greek yogurt to round out the flavors and add freshness.
Creative Ways to Present
For a fun twist at your next gathering, slice the bread thick and top with mascarpone and a spoonful of rhubarb jam. You can also use it as a base for French toast or serve warm with a scoop of vanilla ice cream for an indulgent dessert.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly in plastic wrap or store them in an airtight container at room temperature for up to three days. This keeps the bread moist and fresh for snacking whenever you want.
Freezing
This Cinnamon Rhubarb Bread Recipe freezes wonderfully. Wrap the whole loaf or individual slices tightly in plastic wrap and aluminum foil, then place in a freezer-safe bag. Freeze for up to three months and thaw overnight in the fridge when ready to enjoy.
Reheating
To bring back that fresh-baked warmth, reheat slices in a toaster oven or regular oven at a low temperature. A quick 5-7 minutes will refresh the texture and make it just like freshly baked.
FAQs
Can I substitute rhubarb with another fruit?
Absolutely! While rhubarb gives this bread its unique tartness, you can try strawberries or tart cherries for a similar flavor profile, though the taste and moisture level will change slightly.
Is it possible to make this bread gluten-free?
Yes! Use a gluten-free all-purpose flour blend that includes xanthan gum for best results. The texture might be a bit different but still delicious.
Can I use applesauce instead of oil or butter?
Yes, substituting applesauce for oil or butter will reduce fat and add natural sweetness. Use the same amount, but expect a slightly denser texture.
How do I know when the bread is fully baked?
The best way is to insert a toothpick in the center; it should come out clean or with just a few moist crumbs when the bread is done.
Can I add nuts or seeds to this recipe?
Definitely! Chopped walnuts or pecans add a nice crunch and complement the cinnamon and rhubarb flavor beautifully. Just fold them in with the rhubarb before baking.
Final Thoughts
There’s something truly comforting about baking and sharing this Cinnamon Rhubarb Bread Recipe. It brings together warmth and tartness in a way that feels homemade and special, perfect for cozy mornings or anytime you want a deliciously sweet treat. Give it a try and watch how it quickly becomes one of your favorite go-to recipes.
Print
Cinnamon Rhubarb Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10-12 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cinnamon Rhubarb Bread is a moist and flavorful quick bread, featuring tart rhubarb chunks balanced by warm cinnamon and a hint of vanilla. Perfect for breakfast, brunch, or a comforting snack, this easy-to-make loaf combines the tanginess of rhubarb with a tender crumb, topped optionally with cinnamon sugar or a streusel for added texture and sweetness.
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
Fruit
- 1 1/2 cups chopped rhubarb
Optional Topping
- 1 tablespoon cinnamon sugar or streusel
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix 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.
- Mix Wet Ingredients: In a large bowl, beat the vegetable oil (or melted butter), granulated sugar, sour cream (or Greek yogurt), egg, and vanilla extract until smooth and well combined.
- Combine Mixtures: Gradually fold the dry ingredients into the wet ingredients just until combined; avoid overmixing to keep the bread tender. Gently fold in the chopped rhubarb, ensuring it is evenly distributed throughout the batter.
- Pour into Pan and Add Topping: Transfer the batter into the prepared loaf pan. If desired, sprinkle the top evenly with cinnamon sugar or streusel topping to add a sweet, crunchy finish.
- Bake: Place the pan in the preheated oven and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean, indicating the bread is fully baked.
- Cool: Allow the bread to cool in the pan for about 10 minutes to set, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For a richer flavor, use melted butter instead of vegetable oil.
- You can substitute sour cream with Greek yogurt for a tangier taste and added moisture.
- Ensure rhubarb is chopped into even pieces for uniform baking and texture.
- The optional cinnamon sugar or streusel topping adds a delightful crunch but can be omitted for a simpler loaf.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing the bread, well wrapped, is also an option for up to 3 months.
