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Cinnamon Rhubarb Bread

Cinnamon Rhubarb Bread
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Cinnamon Rhubarb Bread blends warm cinnamon spice with the bright, tart flavor of rhubarb to create a moist, tender loaf perfect for breakfast, snacks, or dessert. Using simple pantry staples and fresh or frozen rhubarb, this bread offers a unique balance of flavors and a soft, fragrant texture that is sure to become a favorite in any recipe collection.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour (or gluten-free blend for gluten-free version)
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Wet Ingredients

  • 2 large eggs (or flax eggs for vegan option)
  • 1/2 cup melted butter or oil (coconut oil or vegan butter for vegan option)
  • 1 teaspoon vanilla extract

Main Flavor Ingredient

  • 1 1/2 cups fresh or frozen rhubarb, chopped into small pieces (thawed and drained if frozen)

Instructions

  1. Prepare the Rhubarb: Chop fresh or thawed frozen rhubarb into small, evenly sized pieces to ensure even cooking and distribution throughout the bread without sinking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined to distribute leavening agents and spices evenly.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs, then whisk in the melted butter and vanilla extract until smooth and creamy for a tender crumb.
  4. Incorporate Wet and Dry Mixtures: Gently fold the wet ingredients into the dry mixture, mixing until just combined. Avoid overmixing to keep the bread light and tender.
  5. Add Rhubarb: Fold the chopped rhubarb evenly into the batter to ensure a burst of tart fruitiness in every slice.
  6. Bake: Pour the batter into a greased loaf pan and bake at 350°F (175°C) for 50-60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
  7. Cool and Serve: Let the bread cool in the pan for about 15 minutes before transferring to a wire rack to cool completely, preserving its moist texture and flavor.

Notes

  • Use fresh rhubarb for best flavor and texture; if using frozen, thaw and drain well to avoid excess moisture.
  • Do not overmix the batter to keep the bread tender and moist.
  • For added texture and sweetness, sprinkle a cinnamon sugar crumble topping before baking.
  • Start testing doneness at 50 minutes with a toothpick to prevent overbaking and dryness.
  • Allow the bread to cool completely to let flavors meld and retain moisture.

Nutrition

Keywords: cinnamon bread, rhubarb bread, breakfast bread, gluten-free bread, vegan bread option, spiced bread

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