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
Scale
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.
