Here’s a full recipe for Cinnamon Rhubarb Bread – a moist, flavorful quick bread that blends the tartness of rhubarb with warm cinnamon spice.
Cinnamon Rhubarb Bread Recipe
Ingredients:
Dry:
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
Wet:
1 egg
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar or lemon juice)
1/2 cup vegetable oil (or melted butter)
1 tsp vanilla extract
1 1/4 cups brown sugar
Mix-in:
1 1/2 cups chopped fresh rhubarb
Optional Topping:
1/4 cup chopped walnuts or pecans
1 tbsp sugar + 1/2 tsp cinnamon (for sprinkling)
Instructions:
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment.
Mix dry ingredients in a bowl: flour, baking soda, salt, and cinnamon.
In a large bowl, whisk together the egg, buttermilk, oil, vanilla, and brown sugar until smooth.
Add dry to wet, mixing gently until just combined. Don’t overmix.
Fold in chopped rhubarb.
Pour into the prepared pan. If using, sprinkle with nuts and the cinnamon-sugar mixture.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips:
This bread is delicious warm or at room temperature.
Freezes well for up to 3 months.
For extra moisture, add 1/4 cup plain yogurt to the batter.
