Description
This Rhubarb Bread Recipe is a delightful quick bread perfect for spring baking. Packed with tart rhubarb and warm cinnamon, it produces a moist, flavorful loaf that’s ideal for breakfast or a sweet snack. Enhanced with optional nuts and a crunchy coarse sugar topping, this easy-to-make bread brings a fresh twist to traditional buttermilk breads.
Ingredients
Scale
Dry Ingredients
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 large egg
- ½ cup vegetable oil
- 1 cup granulated sugar
- ½ cup buttermilk
- 1 teaspoon vanilla extract
Fruits and Nuts
- 1½ cups diced fresh rhubarb
- ½ cup chopped walnuts or pecans (optional)
Topping
- 1 tablespoon coarse sugar for topping (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until evenly combined.
- Combine Wet Ingredients: In a large mixing bowl, beat the egg with the vegetable oil, granulated sugar, buttermilk, and vanilla extract until the mixture is smooth and well blended.
- Incorporate Dry into Wet: Gradually stir the dry ingredients into the wet ingredients, mixing gently just until combined to avoid over-mixing and tough bread.
- Fold in Rhubarb and Nuts: Carefully fold in the diced fresh rhubarb and chopped nuts if using, ensuring an even distribution throughout the batter.
- Transfer Batter and Add Topping: Pour the batter into the prepared loaf pan and smooth the surface with a spatula. Sprinkle the coarse sugar evenly on top if you prefer a crunchy crust.
- Bake: Bake the bread for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating it’s fully cooked.
- Cool the Bread: Allow the bread to cool in the loaf pan for about 10 minutes before transferring it to a wire rack to cool completely, which helps prevent sogginess.
Notes
- For extra flavor, add a pinch of nutmeg or a handful of chopped strawberries to the batter.
- This bread freezes well—wrap it tightly in plastic wrap or aluminum foil and store in the freezer for up to 2 months.
- Use parchment paper lining for easier removal and cleaner pans.
- If fresh rhubarb is unavailable, frozen rhubarb can be used after thawing and draining excess moisture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 16g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
