If you’re searching for a delightful way to celebrate spring’s freshest flavors, this Cinnamon Rhubarb Bread Recipe is an absolute must-try. It perfectly blends the tart brightness of rhubarb with the warm, comforting aroma of cinnamon, wrapped up in a moist, tender loaf that feels like a homemade hug. Whether you enjoy it for breakfast, an afternoon snack, or even dessert, this bread delivers layers of flavor and rustic charm that will make your kitchen smell heavenly and your taste buds dance with joy.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing this Cinnamon Rhubarb Bread Recipe. Each component plays an essential role, from the tangy rhubarb that adds a burst of brightness to the cinnamon that infuses warmth and depth. Together, they create a balance of flavors that’s both familiar and exciting.
- 1 1/2 cups all-purpose flour: The sturdy backbone that gives the bread its tender crumb and structure.
- 1/2 teaspoon baking soda: Helps give the loaf a gentle rise and lightness.
- 1/2 teaspoon baking powder: Boosts leavening to keep the bread fluffy without being dense.
- 1/2 teaspoon salt: Enhances the flavors and balances sweetness.
- 1 teaspoon ground cinnamon: Provides that signature warm spice that defines this bread.
- 1/2 cup vegetable oil or melted butter: Adds moisture and richness to the loaf.
- 1 cup granulated sugar: Sweetens and helps with crumb texture.
- 1/2 cup sour cream or Greek yogurt: Offers tanginess and tenderness to the crumb.
- 1 large egg: Binds ingredients and adds stability.
- 1 teaspoon vanilla extract: Elevates all the flavors with subtle floral notes.
- 1 1/2 cups chopped rhubarb: The star ingredient that brings tart juiciness and vibrant color.
- Optional topping (1 tablespoon cinnamon sugar or streusel): Adds a sweet, crunchy finish to your loaf.
How to Make Cinnamon Rhubarb Bread Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Don’t skip greasing and flouring your 9×5-inch loaf pan or lining it with parchment paper; this ensures your bread slides out effortlessly and keeps its beautiful shape once baked.
Step 2: Whisk Together Dry Ingredients
In a medium bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Mixing these upfront lets the leavening agents and spices distribute evenly throughout your bread, giving each slice a consistent texture and flavor.
Step 3: Beat the Wet Ingredients
In a large bowl, whisk together the vegetable oil (or melted butter), sugar, sour cream (or Greek yogurt), egg, and vanilla until smooth and well blended. This mixture forms the moist, tender base that will make your Cinnamon Rhubarb Bread Recipe truly stand out.
Step 4: Combine Dry and Wet Mixtures
Gradually stir the dry ingredients into the wet mixture, just until they come together. Overmixing can make the bread tough, so gentle folding is key here. Finally, fold in the freshly chopped rhubarb to ensure tart bursts will be scattered throughout every bite.
Step 5: Transfer Batter and Add Topping
Pour the batter into your prepared loaf pan. If you like a bit of sweet crunch, sprinkle the top with cinnamon sugar or streusel. It adds a lovely texture contrast and an inviting aroma as it bakes.
Step 6: Bake Until Golden and Done
Place the pan in the oven and bake for 50 to 60 minutes. Keep an eye on it towards the end and test doneness with a toothpick—if it comes out clean, your bread is ready to cool.
Step 7: Cool and Enjoy
Let the bread cool in the pan for about 10 minutes so it sets up nicely, then transfer it to a wire rack to cool completely. This stopping point is perfect for slicing, allowing the flavors to settle and the texture to be just right.
How to Serve Cinnamon Rhubarb Bread Recipe
Garnishes
Serving this bread with a simple dollop of creamy butter or a smear of honey butter really brings out the warm cinnamon and complements the rhubarb’s tartness beautifully. For an extra-special touch, a light sprinkle of powdered sugar or a drizzle of cream cheese glaze adds elegance and indulgence.
Side Dishes
Cinnamon Rhubarb Bread Recipe pairs wonderfully with a hot cup of tea or fresh coffee, making it an ideal companion for lazy weekend mornings. For brunch, serve alongside scrambled eggs or a fresh fruit salad to balance the bread’s richness with lightness and freshness.
Creative Ways to Present
Feeling adventurous? Turn slices of this bread into decadent French toast by dipping them in an egg custard before frying. Or, cut into cubes and toast them lightly for a crunchy topping on yogurt parfaits or salads. This bread’s versatility makes it a delightful canvas for creativity.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap your Cinnamon Rhubarb Bread Recipe tightly in plastic wrap or store it in an airtight container. It stays fresh at room temperature for up to three days, making it a handy treat to enjoy throughout the week.
Freezing
For longer storage, this bread freezes beautifully. Wrap it well in plastic wrap and then foil, or place it in a freezer bag. It can keep for up to three months in the freezer, ready to thaw when you’re craving a comforting, cinnamon-spiced slice.
Reheating
To bring back that fresh-baked warmth, reheat slices in a toaster or oven at low heat until just warm. This revives the soft texture and makes the cinnamon aroma bloom again, perfect for an inviting snack any time.
FAQs
Can I use frozen rhubarb for this Cinnamon Rhubarb Bread Recipe?
Absolutely! Just thaw the rhubarb and pat it dry to remove excess moisture before folding it into the batter, preventing the bread from becoming too soggy.
Is it okay to substitute Greek yogurt for sour cream?
Yes, Greek yogurt is a fantastic substitute and adds a lovely tang while keeping the bread moist and tender.
Can I make this bread gluten-free?
While this recipe relies on all-purpose flour for structure, you can try a gluten-free flour blend designed for baking; just be aware texture and rise may vary slightly.
What’s the best way to chop rhubarb for the bread?
Chop the rhubarb into small, even pieces about 1/2-inch in size. This ensures they’re evenly distributed in the batter and bake nicely without overpowering any one bite.
Can I add nuts or other fruits to the Cinnamon Rhubarb Bread Recipe?
Yes! Toasted walnuts, pecans, or even dried fruits like cranberries make excellent mix-ins, adding crunch and complementary flavors to the loaf.
Final Thoughts
Now that you know how to make this incredible Cinnamon Rhubarb Bread Recipe, I encourage you to dive in and bake a loaf for yourself. It’s a wonderful treat that combines bright, fresh rhubarb with warm cinnamon spice in a way that feels both cozy and refreshing. Whip it up for your next gathering or an indulgent solo moment—you’ll wonder how you ever lived without this recipe in your baking repertoire!
Print
Cinnamon Rhubarb Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Cinnamon Rhubarb Bread is a moist, flavorful loaf featuring tart rhubarb chunks and warm cinnamon spice. Perfect for breakfast, a snack, or dessert, it combines the tangy brightness of rhubarb with a tender crumb and optional cinnamon sugar or streusel topping. Easy to prepare with simple ingredients, this bread bakes to golden perfection and offers a delightful balance of sweet and tart in every slice.
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 until evenly combined.
- 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 creamy.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing. Then fold in the chopped rhubarb pieces evenly throughout the batter.
- Transfer Batter to Pan and Add Topping: Pour the batter into the prepared loaf pan, distributing evenly. Sprinkle the optional cinnamon sugar or streusel topping evenly over the batter if using.
- Bake: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean, indicating it is fully baked.
- Cool: Allow the bread to cool in the pan for about 10 minutes, then carefully remove it from the pan and transfer to a wire rack. Let it cool completely before slicing and serving.
Notes
- For a dairy-free version, substitute sour cream with a non-dairy yogurt or omit entirely and adjust moisture accordingly.
- Make sure to chop rhubarb into small, uniform pieces for even distribution and consistent texture in the bread.
- Do not overmix the batter to keep the bread tender and moist.
- The optional cinnamon sugar or streusel topping adds a delightful crunch and extra cinnamon flavor but can be omitted if preferred.
- Store the bread wrapped tightly in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Rhubarb can be frozen if fresh is not available; thaw and drain excess moisture before using.
