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
Scale
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.
