If you’re looking for a cozy, delicious treat that bursts with springtime flavor, this Cinnamon Rhubarb Bread Recipe will quickly become one of your favorites. The tangy rhubarb perfectly complements the warm spices, creating a moist and tender loaf that’s both comforting and a little unexpected. Whether you’re baking for breakfast, a snack, or a simple dessert, this bread fills the kitchen with an irresistible aroma and offers a delightful balance of tart and sweet in every bite.
Ingredients You’ll Need
With just a handful of simple, pantry-friendly ingredients, this Cinnamon Rhubarb Bread Recipe is easy to pull together but packs a punch in flavor and texture. Each component plays a part, from the cinnamon’s cozy warmth to the rhubarb’s vibrant tartness.
- 1 1/2 cups all-purpose flour: The base that gives structure to the bread.
- 1/2 teaspoon baking soda: Helps the bread rise with a light crumb.
- 1/2 teaspoon salt: Balances sweetness and enhances the flavors.
- 1 teaspoon ground cinnamon: Adds a comforting, fragrant warmth.
- 1/4 teaspoon ground nutmeg: Gives a subtle, nutty spice note.
- 1 large egg: Binds everything together and adds richness.
- 1/2 cup vegetable oil: Keeps the bread moist and tender.
- 1 cup granulated sugar: Sweetens the loaf perfectly without overpowering.
- 1/2 cup sour cream: Adds tanginess and moisture for a tender crumb.
- 1 teaspoon pure vanilla extract: Deepens the flavor with a sweet aroma.
- 1 1/2 cups fresh rhubarb (diced): Brings vibrant tartness and a beautiful pop of color.
- 1/2 cup chopped walnuts or pecans (optional): Adds crunch and nutty contrast.
- 2 tablespoons brown sugar (for topping): Creates a delightful crunchy, caramelized crust.
How to Make Cinnamon Rhubarb Bread Recipe
Step 1: Prepare Your Oven and Pan
First things first, preheat your oven to 350°F and grease a 9×5-inch loaf pan thoroughly. Getting this step right ensures your bread will bake evenly, and the greasing guarantees an easy release once it’s perfectly golden.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This mix of dry ingredients is essential because it evenly distributes the leavening and spices, ensuring each bite is perfectly spiced and the bread rises just right.
Step 3: Combine Wet Ingredients
In a larger bowl, beat the egg with the vegetable oil and granulated sugar until the mixture is smooth and creamy. Then stir in the sour cream and vanilla extract. This blend brings moisture and richness while balancing the tang and sweetness that define this loaf.
Step 4: Incorporate Dry Ingredients into Wet
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Overmixing can make the bread tough, so keep it light and tender for the best crumb.
Step 5: Fold in Rhubarb and Nuts
Now, fold in the diced rhubarb and the chopped nuts if you’re using them. The rhubarb lends its tart punch, while nuts add a wonderful crunch and earthy flavor that contrasts beautifully with the soft bread.
Step 6: Prepare for Baking
Pour the batter carefully into your prepared loaf pan and smooth the top with a spatula. Sprinkle the surface with brown sugar to create that irresistible crunchy, caramelized topping as the bread bakes.
Step 7: Bake to Perfection
Bake for about 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This resting time helps the flavors meld while firming up the loaf for easy slicing.
How to Serve Cinnamon Rhubarb Bread Recipe
Garnishes
To really elevate your Cinnamon Rhubarb Bread Recipe, try serving slices with a light pat of butter or a dollop of whipped cream cheese. Fresh mint leaves or a sprinkling of powdered sugar also make beautiful, simple garnishes that complement the bread’s flavors.
Side Dishes
This bread pairs wonderfully with a hot cup of tea or coffee, making for a perfect breakfast or afternoon treat. For a heartier brunch, serve it alongside fresh fruit salad or a creamy yogurt parfait to balance the cinnamon’s warmth and rhubarb’s tang.
Creative Ways to Present
For a special occasion, slice the bread, lightly toast it, and top each piece with mascarpone and a drizzle of honey. You can also cut the loaf into cubes and serve it as part of a bread pudding or trifle, which gives new life to any leftovers!
Make Ahead and Storage
Storing Leftovers
Wrap leftover Cinnamon Rhubarb Bread Recipe tightly in plastic wrap or keep it in an airtight container. It will stay moist and fresh for up to 3 days at room temperature, making it easy to enjoy all week.
Freezing
You can freeze the bread whole or sliced. Wrap it well in plastic wrap, then foil, and store it in the freezer for up to 3 months. Thaw at room temperature when ready to enjoy the fresh-baked taste anytime.
Reheating
To warm slices, simply toast them lightly or microwave for about 15 seconds. This will refresh the bread’s moist texture and enhance the spices, bringing back that just-baked feel.
FAQs
Can I use frozen rhubarb for this recipe?
Absolutely! Just be sure to thaw and drain it very well before folding it into your batter so excess moisture doesn’t affect the bread’s texture.
Is there a substitute for sour cream?
Yes, plain Greek yogurt works beautifully as a replacement and will maintain the bread’s moistness and slight tang.
Can I make this bread nut-free?
Definitely. The nuts are optional, so you can simply leave them out, and the bread will still be delicious.
How do I know when the bread is done baking?
Insert a toothpick or skewer into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is perfectly baked.
Can I add other spices or flavors?
Feel free to experiment! A pinch of ground ginger or cardamom can add a lovely twist, but be careful not to overpower the rhubarb’s natural flavor.
Final Thoughts
This Cinnamon Rhubarb Bread Recipe is truly a special treat that’s both simple and impressive. It brings the perfect balance of tart and sweet, moist texture, and that cozy cinnamon warmth that makes you feel right at home. I can’t wait for you to try baking it yourself and savor every bite!
Print
Cinnamon Rhubarb Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cinnamon Rhubarb Bread is a moist and flavorful quick bread perfect for spring baking. Infused with warming cinnamon and nutmeg, and studded with fresh rhubarb and optional nuts, it offers a delightful balance of tartness and sweetness with a crunchy brown sugar topping.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1 large egg
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
Additional Ingredients
- 1 1/2 cups fresh rhubarb, diced
- 1/2 cup chopped walnuts or pecans (optional)
- 2 tablespoons brown sugar (for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined.
- Combine Wet Ingredients: In a large bowl, beat the egg with the vegetable oil and granulated sugar until the mixture is smooth and well mixed.
- Add Sour Cream and Vanilla: Stir the sour cream and pure vanilla extract into the wet mixture until fully incorporated.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, stirring gently until just combined; avoid overmixing to keep the bread tender.
- Fold in Rhubarb and Nuts: Carefully fold the diced fresh rhubarb and chopped nuts (if using) into the batter evenly.
- Prepare for Baking: Pour the batter into the greased loaf pan and smooth the top with a spatula.
- Add Topping: Sprinkle the 2 tablespoons of brown sugar evenly over the batter to create a crunchy, sweet crust.
- Bake the Bread: Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- You can substitute plain Greek yogurt for the sour cream without affecting the texture significantly.
- If using frozen rhubarb, make sure to thaw it completely and drain excess liquid before adding it to the batter to avoid sogginess.
- Chopped nuts are optional but add a nice texture; walnuts or pecans are recommended.
- Store leftover bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
