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
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 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.
