If you are searching for a delightfully tangy yet warmly spiced treat, look no further than this Cinnamon Rhubarb Bread Recipe. This loaf perfectly balances the sharp bite of rhubarb with the comforting warmth of cinnamon, delivering a moist and tender bread that feels like a cozy hug in every bite. Whether you’re enjoying it fresh from the oven or as an afternoon snack, this bread brings a wonderful burst of flavor and color to your table, making it an instant favorite.
Ingredients You’ll Need
Every ingredient in this Cinnamon Rhubarb Bread Recipe plays an essential role in creating its unique taste and texture. From the all-purpose flour providing structure to the rhubarb delivering vibrant tartness, these simple pantry staples come together to craft a loaf that’s both tender and flavorful.
- 1 1/2 cups all-purpose flour: The foundation of the bread, helping it rise and hold its shape perfectly.
- 1/2 teaspoon baking soda: Adds lift and lightness, giving the bread a soft crumb.
- 1/2 teaspoon baking powder: Works with the soda to ensure the loaf rises evenly and stays fluffy.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1 teaspoon ground cinnamon: The warm, fragrant spice that ties this recipe together beautifully.
- 1/2 cup vegetable oil or melted butter: Keeps the bread moist and rich with every bite.
- 1 cup granulated sugar: Sweetens the loaf just right without overpowering the rhubarb’s tang.
- 1/2 cup sour cream or Greek yogurt: Adds tenderness and a subtle tang, complementing the rhubarb perfectly.
- 1 large egg: Binds ingredients and adds to the bread’s structure.
- 1 teaspoon vanilla extract: Deepens the overall flavor, lending a gentle sweetness.
- 1 1/2 cups chopped rhubarb: The star ingredient bringing beautiful color and a refreshing tartness.
- Optional topping – 1 tablespoon cinnamon sugar or streusel: Adds a delightful crunch and extra cinnamon punch for those who love a little texture.
How to Make Cinnamon Rhubarb Bread Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). While it warms up, grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure your loaf comes out clean and beautiful.
Step 2: Mix Dry Ingredients
Grab a medium bowl and whisk together the flour, baking soda, baking powder, salt, and cinnamon. This step is crucial to evenly distribute the leavening agents and spice, so your bread bakes uniformly and carries the warm cinnamon flavor throughout.
Step 3: Combine Wet Ingredients
In a large bowl, beat together your choice of oil or melted butter with sugar, sour cream or Greek yogurt, the egg, and vanilla extract until everything is silky smooth. These wet ingredients contribute moisture and richness that make your bread delightfully tender.
Step 4: Bring It All Together
Gradually stir the dry ingredients into the wet mixture, being careful not to overmix—just fold until everything comes together. Then gently fold in the chopped rhubarb. This is where the magic happens, as those ruby-red rhubarb pieces promise juicy tart bursts in the final loaf.
Step 5: Add the Batter to the Pan and Top
Pour the luscious batter into your prepared loaf pan, smoothing it out evenly. If you want a little extra something, sprinkle the top with cinnamon sugar or a streusel topping for that crunchy, sweet finish.
Step 6: Bake to Perfection
Bake your bread for about 50 to 60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The aroma of cinnamon and rhubarb wafting from the oven is your first hint that a delicious treat awaits.
Step 7: Cooling Time
Once baked, let the bread cool in the pan for 10 minutes to set. Then carefully transfer it to a wire rack to cool completely. This step helps the flavors meld and makes slicing easier without crumbling.
How to Serve Cinnamon Rhubarb Bread Recipe
Garnishes
A simple dusting of powdered sugar or a light spread of softened butter can elevate your Cinnamon Rhubarb Bread Recipe to the next level. For extra indulgence, a drizzle of honey or a smear of cream cheese pairs beautifully with the warm spices and tangy rhubarb.
Side Dishes
This bread shines alongside a hot cup of coffee or tea, making it perfect for breakfasts or afternoon breaks. If you want to turn it into a heartier snack or dessert, serve it with a scoop of vanilla ice cream or a dollop of whipped cream to balance the tartness with indulgent creaminess.
Creative Ways to Present
Slice your Cinnamon Rhubarb Bread Recipe and toast the slices lightly for an added crunch. You can also transform it into a bread pudding by cubing the loaf and baking it with custard, or even use thick slices to make a unique French toast with a cinnamon rhubarb twist. The possibilities are endless and delicious.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Cinnamon Rhubarb Bread Recipe fresh by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature for up to three days. This keeps the moisture locked in and the loaf soft, ready for your next snack.
Freezing
If you want to enjoy this tasty bread weeks down the road, freezing is a terrific option. Wrap the cooled loaf (or individual slices) tightly in foil and place it in a freezer bag. It will keep well for up to three months without losing any flavor or texture.
Reheating
To enjoy your Cinnamon Rhubarb Bread Recipe fresh and warm, reheat slices in a toaster or oven at 300°F (150°C) for about 10 minutes. For the best experience, add a little butter or your favorite spread while it’s warm, and savor the comforting aroma and melting texture.
FAQs
Can I use frozen rhubarb for this recipe?
Absolutely! Just make sure to thaw and drain any excess moisture from the frozen rhubarb before folding it into the batter to avoid a soggy loaf.
What can I substitute for sour cream in the recipe?
If you don’t have sour cream, plain Greek yogurt is an excellent substitute and adds a similar tang while keeping the texture tender.
Is this bread suitable for gluten-free diets?
The recipe calls for all-purpose flour, but you can experiment with a gluten-free flour blend. Keep in mind that texture and rise might vary slightly depending on the blend used.
Can I add nuts or other fruits to the bread?
Yes! Chopped walnuts or pecans add great crunch, and dried cranberries or chopped apples can complement the rhubarb’s tartness wonderfully.
How do I know when the bread is fully baked?
The best test is to insert a toothpick or skewer into the bread’s center—if it comes out clean or with just a few moist crumbs, your bread is done baking perfectly.
Final Thoughts
This Cinnamon Rhubarb Bread Recipe is truly a treasure worth making again and again. Its perfect blend of tangy rhubarb and cozy cinnamon offers a refreshing twist on classic quick breads that’s sure to become a comfort food favorite. I can’t wait for you to try it and experience how this loaf can brighten your mornings, afternoons, or any time you crave something sweetly satisfying.
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: Quick Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cinnamon Rhubarb Bread is a moist and flavorful quick bread featuring the tartness of fresh rhubarb balanced with warm cinnamon spices. With a tender crumb enriched by sour cream and a hint of vanilla, it’s perfect for breakfast, brunch, or a cozy snack. Optionally topped with cinnamon sugar or 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
Main Add-ins
- 1 1/2 cups chopped rhubarb
Optional Topping
- 1 tablespoon cinnamon sugar or streusel
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing and flouring it or lining 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 until well combined to ensure even distribution of leavening agents and spices.
- Mix Wet Ingredients: In a large bowl, beat together the vegetable oil (or melted butter), granulated sugar, sour cream (or Greek yogurt), egg, and vanilla extract until the mixture is smooth and homogeneous.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined without overmixing to maintain a tender crumb. Then fold in the chopped rhubarb carefully to distribute it evenly throughout the batter.
- Prepare to Bake: Pour the batter into the prepared loaf pan, smoothing the top. If desired, sprinkle the optional cinnamon sugar or streusel topping evenly over the batter to add a sweet crunch.
- Bake: Bake in the preheated oven for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Cool: Allow the bread to cool in the pan for about 10 minutes to set before transferring it to a wire rack to cool completely, which prevents sogginess and helps it slice neatly.
Notes
- Fresh rhubarb works best for this recipe; if unavailable, frozen rhubarb thawed and drained can be used.
- For a dairy-free version, substitute sour cream with coconut yogurt and use oil instead of butter.
- Do not overmix the batter once the dry ingredients are added to avoid a dense bread.
- Optional topping enhances sweetness and texture but can be omitted if you prefer a simpler bread.
- Store the bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
