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Cinnamon Rhubarb Bread

Cinnamon Rhubarb Bread

  • Author: admin
  • Total Time: 1 hour 10-15 minutes
  • Yield: 1 loaf (10-12 servings) 1x
  • Diet: Gluten Free (if using gluten-free flour)

Description

Cinnamon Rhubarb Bread is a moist and flavorful loaf that blends the warm, comforting taste of cinnamon with the bright, tart punch of fresh rhubarb. Perfect for breakfast, snacks, or dessert, this easy-to-make bread offers a balanced sweetness and spice that delights the palate with every bite. Ideal for baking enthusiasts seeking a unique and seasonal treat.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

  • 2 large eggs (or 2 flax eggs for vegan version)
  • 1/2 cup melted butter or oil (plant-based oil for dairy-free/vegan)
  • 1 teaspoon vanilla extract

Main Add-ins

  • 1 1/2 cups fresh rhubarb, chopped into small pieces

Optional Variations

  • 1/2 cup chopped walnuts or pecans (for added crunch)
  • 1/2 teaspoon ground nutmeg or ginger (for extra spice)

Instructions

  1. Prepare Ingredients: Preheat your oven to 350°F (175°C) and grease a loaf pan. Chop fresh rhubarb into small pieces and measure out all dry and wet ingredients for easy mixing.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt until evenly combined.
  3. Combine Wet Ingredients: In another bowl, beat the eggs. Add melted butter (or oil) and vanilla extract, whisking until the mixture is smooth and well combined.
  4. Bring Wet and Dry Mixtures Together: Pour the wet ingredients into the dry ingredients and stir gently just until combined, taking care not to overmix to keep the bread tender.
  5. Fold in Rhubarb: Carefully fold the chopped rhubarb into the batter to distribute it evenly throughout.
  6. Add Optional Ingredients: If desired, fold in chopped nuts and/or additional spices like nutmeg or ginger at this stage.
  7. Bake: Transfer the batter to the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve as desired.

Notes

  • Use fresh rhubarb for best tart flavor and texture; thaw and drain frozen rhubarb well if using frozen.
  • Do not overmix the batter to prevent dense bread.
  • Check doneness starting at 50 minutes as oven temperatures can vary.
  • Allow the bread to cool completely before slicing to avoid crumbling.
  • Adjust sugar according to the tartness of your rhubarb.
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Baking
  • Method: Baking

Nutrition

  • Serving Size: 1 slice (approx. 1/12 of loaf)
  • Calories: 190
  • Sugar: 14g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 40mg

Keywords: Cinnamon, Rhubarb, Bread, Baked Treat, Spiced Bread, Gluten-Free Option, Vegan Option, Seasonal, Snack, Breakfast, Dessert

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