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
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
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.
