Print

Cinnamon Rhubarb Bread

Cinnamon Rhubarb Bread
Print Recipe

Cinnamon Rhubarb Bread is a moist, tender loaf that perfectly balances the warm, comforting spice of cinnamon with the bright, tart flavor of fresh rhubarb. Ideal for breakfast, snacks, or dessert, this easy-to-make bread delivers a unique sweet and tangy experience that is sure to please both seasoned bakers and beginners alike.

Ingredients

Scale

Main Ingredients

  • 1 ½ cups chopped fresh rhubarb (bite-sized pieces)
  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 ½ tsp ground cinnamon
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup sugar (or substitute part with honey or maple syrup)
  • 2 large eggs
  • ½ cup unsalted butter, melted (or coconut oil/vegetable oil for dairy-free version)
  • 1 tsp vanilla extract

Optional Variations and Additions

  • ¼ cup chopped walnuts or pecans (for a nutty addition)
  • Pinch of ground ginger or nutmeg (for extra warm spices)

Instructions

  1. Prepare the Rhubarb: Wash and chop fresh rhubarb into small, bite-sized pieces to evenly distribute its tart flavor throughout the bread.
  2. Mix the Dry Ingredients: In a large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt, mixing thoroughly to ensure even rising and balanced flavor.
  3. Cream the Wet Ingredients: In a separate bowl, beat the eggs together with the sugar until fluffy. Then mix in melted butter (or oil) and vanilla extract to create a smooth, rich base.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.
  5. Fold in Rhubarb: Carefully fold the chopped rhubarb into the batter, ensuring an even distribution without breaking down the pieces excessively.
  6. Bake the Bread: Pour the batter into a greased loaf pan and bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool before slicing.

Notes

  • Use smaller rhubarb pieces to prevent sogginess and ensure even tart flavor.
  • Do not overmix the batter to maintain a tender texture.
  • Use room temperature ingredients for a smooth, consistent batter.
  • Allow the bread to cool completely before slicing for cleaner cuts.
  • Optional: Sprinkle cinnamon sugar on top before baking for a sweet crust.

Nutrition

Keywords: cinnamon bread, rhubarb bread, cinnamon rhubarb loaf, gluten-free bread, spring baking, tart and sweet bread

Find it online: https://sophiespace.com/cinnamon-rhubarb-bread/