If you are craving a delightful loaf that bursts with cozy warmth and tangy freshness, this Cinnamon Rhubarb Bread Recipe is an absolute must-try. The delicate balance between fragrant cinnamon and tart rhubarb creates an irresistible flavor combination that feels like a comforting hug in every bite. Soft, moist, and speckled with vibrant pink rhubarb pieces, this bread is perfect for breakfast, a midday snack, or even dessert. Once you try this recipe, it will quickly become a cherished staple in your baking repertoire.
Ingredients You’ll Need
Gathering simple, everyday ingredients is the best part of making this Cinnamon Rhubarb Bread Recipe. Each one plays a crucial role in delivering the perfect texture, flavor, and a lovely crumb. Together, they create that melt-in-your-mouth experience you won’t forget.
- 1 1/2 cups all-purpose flour: Provides the structure and softness that make this bread so tender.
- 1/2 teaspoon baking soda: Helps give the bread a gentle rise and light texture.
- 1/2 teaspoon baking powder: Adds extra lift for a wonderfully airy crumb.
- 1/2 teaspoon salt: Enhances all the flavors and balances sweetness beautifully.
- 1 teaspoon ground cinnamon: Infuses the bread with its warm, aromatic spice note.
- 1/2 cup vegetable oil or melted butter: Keeps the bread moist and gives it a rich mouthfeel.
- 1 cup granulated sugar: Sweetens the loaf just right without overpowering the rhubarb’s tartness.
- 1/2 cup sour cream or Greek yogurt: Adds tang and tenderness to make the crumb delightfully moist.
- 1 large egg: Binds everything together for a perfect consistency.
- 1 teaspoon vanilla extract: Brings out the natural flavors and adds a lovely depth of aroma.
- 1 1/2 cups chopped rhubarb: The star of the show! Tart and fresh, it brightens the bread with bursts of pink and zing.
- Optional topping – 1 tablespoon cinnamon sugar or streusel: Adds a crunchy, sweet finish that complements the soft interior perfectly.
How to Make Cinnamon Rhubarb Bread Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). This warming up step ensures your bread bakes evenly right from the start. Grease and flour a 9×5-inch loaf pan, or for fuss-free removal, line it with parchment paper. This simple prep makes clean-up a breeze and helps your bread come out perfectly shaped.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. This thorough mixing ensures that the rising agents and spices are evenly distributed, setting the foundation for uniform flavor and texture in your bread.
Step 3: Beat Together the Wet Ingredients
In a larger bowl, combine the vegetable oil (or melted butter), granulated sugar, sour cream (or Greek yogurt), egg, and vanilla extract. Beat them until the mixture is smooth and creamy. This step helps to incorporate air and distribute moisture evenly, which is key for the bread’s tender crumb.
Step 4: Combine and Fold in the Rhubarb
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to prevent a dense loaf. Then, fold in the chopped rhubarb carefully. This step introduces the delightful pockets of tartness that make this bread so special.
Step 5: Transfer Batter and Add Topping
Pour the batter into your prepared loaf pan, spreading it out evenly. If you like a little extra texture and sweetness, sprinkle the top with cinnamon sugar or a streusel topping now. This adds a beautiful, slightly crunchy crust that contrasts wonderfully with the soft bread inside.
Step 6: Bake and Check for Doneness
Bake for 50 to 60 minutes. To test if it’s done, insert a toothpick into the center—if it comes out clean, your bread is ready. The aroma of cinnamon and baked rhubarb filling your kitchen will be the best signal that something wonderful is happening inside the oven.
Step 7: Cool Before Slicing
Allow the bread to cool in the pan for about 10 minutes; this helps it set up a bit and makes it easier to handle. Then, transfer it to a wire rack to cool completely, ensuring every slice is perfectly moist and tender.
How to Serve Cinnamon Rhubarb Bread Recipe
Garnishes
A light spread of softened butter or a drizzle of honey really elevates this bread’s flavors. For extra flair, you can top individual slices with a dollop of whipped cream or cream cheese frosting — these pair beautifully with the cinnamon and rhubarb tang.
Side Dishes
This bread is lovely on its own, but if you want to turn it into a more substantial treat, serve it alongside fresh fruit, a cup of yogurt, or even a pot of tea or coffee. Its bright and spicy notes are a perfect match for these mellow companions.
Creative Ways to Present
Try slicing and lightly toasting this bread for a crisp outside with warm softness inside. You can also cut it into cubes and use it as a base for bread pudding, or even layer slices with cream cheese and sliced strawberries for an utterly charming dessert.
Make Ahead and Storage
Storing Leftovers
Wrap your cinnamon rhubarb bread tightly in plastic wrap or place it in an airtight container to keep it fresh. Stored at room temperature, it will stay moist and delicious for up to three days—perfect for enjoying over a few leisurely mornings.
Freezing
If you want to keep your bread longer, freezing is a great option. Wrap it securely in foil and then place it in a freezer bag. It will keep well for up to three months and thaw beautifully without losing that fresh-baked taste and texture.
Reheating
To bring your frozen or stored bread back to life, pop slices into a toaster or warm in a low oven until just heated through. This refreshes its soft crumb and enhances the cinnamon aroma, making every bite taste freshly baked.
FAQs
Can I substitute rhubarb with another fruit?
Absolutely! While rhubarb’s tartness is key to this bread’s signature flavor, you can try fresh or frozen chopped strawberries, raspberries, or even chopped apples for a different but delightful twist. Just ensure the fruit isn’t too watery to prevent sogginess.
What if I don’t have sour cream or Greek yogurt?
You can substitute with an equal amount of buttermilk or even a slightly thinned cream cheese mixture. The goal is to add tang and moisture, so any of these options will do well in maintaining the bread’s tender crumb.
Is this bread gluten-free friendly?
This particular recipe uses all-purpose flour, so it’s not gluten-free as is. However, you can experiment with a gluten-free baking blend designed for one-to-one substitution, but be aware the texture might be slightly different.
Can I make this recipe vegan?
To make a vegan version, substitute the egg with a flax or chia egg (1 tablespoon ground seed + 3 tablespoons water), use a plant-based yogurt or sour cream alternative, and swap butter for coconut oil or vegetable oil. The result will still be moist and flavorful.
How ripe should the rhubarb be?
Choose firm, fresh rhubarb stalks that are bright in color. Avoid any that look mushy or overly fibrous. The rhubarb should provide a nice tart crunch to balance the sweetness of the bread perfectly.
Final Thoughts
This Cinnamon Rhubarb Bread Recipe is truly one of those special finds that combines simple ingredients into something magically comforting and uniquely flavorful. Whether you’re sharing it with morning company, enjoying as a snack, or gifting it to a friend, it’s sure to bring smiles and warm hearts. Give it a try—the perfect loaf awaits your kitchen!
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Cinnamon Rhubarb Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 9×5-inch loaf, about 10 servings 1x
Description
This Cinnamon Rhubarb Bread is a moist and flavorful quick bread bursting with tart rhubarb and warm cinnamon spice. Perfect for breakfast or a cozy snack, it combines tender crumb texture with a subtle tang from sour cream, finished with an optional cinnamon sugar or streusel topping for extra sweetness and crunch.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup vegetable oil or melted butter
- 1 cup granulated sugar
- 1/2 cup sour cream or Greek yogurt
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 1/2 cups chopped rhubarb
Optional Topping
- 1 tablespoon cinnamon sugar or streusel topping
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until evenly combined. This ensures the leavening agents and spices are distributed throughout the batter.
- Mix wet ingredients: In a separate large bowl, beat together the vegetable oil or melted butter, granulated sugar, sour cream or Greek yogurt, egg, and vanilla extract until the mixture is smooth and well blended. This combination provides moisture and flavor to the bread.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep the bread tender. Then fold in the chopped rhubarb evenly throughout the batter.
- Pour batter and add topping: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. If desired, sprinkle the top with cinnamon sugar or streusel topping to add a sweet and crunchy crust.
- Bake: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean, indicating it is fully baked.
- Cool: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer the bread to a wire rack to cool completely before slicing and serving.
Notes
- You can substitute Greek yogurt for sour cream to reduce fat slightly.
- Ensure the rhubarb is chopped into small pieces for even distribution and baking.
- Do not overmix the batter once you add the dry ingredients to avoid a dense bread.
- The optional cinnamon sugar or streusel topping adds crunch and sweetness but can be omitted for a softer crust.
- Store any leftovers wrapped tightly at room temperature for 2-3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
