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
Scale
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
