Cinnamon Rhubarb Bread

Cinnamon Rhubarb Bread is a delightful treat that combines the tartness of fresh rhubarb with the warm flavors of cinnamon and nutmeg. This bread is moist, sweet, and has a crunchy topping that makes it perfect for breakfast, a snack, or dessert. If you love baking and want to try something unique, this recipe is for you!

Why Make This Recipe

There are many reasons to make Cinnamon Rhubarb Bread. First, it’s a fantastic way to use fresh rhubarb, especially in the spring when it’s in season. The combination of spices makes it smell amazing while it bakes, filling your kitchen with comforting aromas. Plus, this bread is simple to make, and it’s a great way to impress family and friends with your baking skills.

How to Make Cinnamon Rhubarb Bread

Making Cinnamon Rhubarb Bread is straightforward. Follow these easy steps to create your delicious loaf!

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
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1/2 cup sour cream
1 teaspoon vanilla extract
1 1/4 cups chopped fresh rhubarb
2 tablespoons brown sugar (for topping)
1/2 teaspoon ground cinnamon (for topping)

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set this mixture aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
Beat in the egg, then add the sour cream and vanilla extract. Mix until everything is smooth.
Gradually add the dry ingredient mixture to the wet mixture. Mix just until combined.
Gently fold in the chopped fresh rhubarb.
Pour the batter into the prepared loaf pan and smooth the top.
In a small bowl, mix the brown sugar and cinnamon together. Sprinkle this evenly over the batter.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

How to Serve Cinnamon Rhubarb Bread

Cinnamon Rhubarb Bread is best enjoyed warm or at room temperature. You can slice it and serve it plain, or you can add a little butter on top for extra flavor. It also pairs well with a cup of coffee or tea, making it a wonderful addition to your breakfast or afternoon snack.

How to Store Cinnamon Rhubarb Bread

To store your Cinnamon Rhubarb Bread, keep it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and place it in the refrigerator for up to a week. You can also freeze it for up to 3 months. Just make sure to slice it before freezing for easy serving later!

Tips to Make Cinnamon Rhubarb Bread

Make sure your rhubarb is fresh and chopped into small pieces for even distribution in the bread.
Don’t overmix the batter once you add the dry ingredients, or the bread may become tough.
If you like extra flavor, you can add chopped nuts or raisins to the batter.

Variation

If you want to switch things up, you can replace the rhubarb with mashed bananas or applesauce for a different flavor. You can also experiment with different spices, like ginger or allspice, to create your own unique version!

FAQs

1. Can I use frozen rhubarb for this recipe?

Yes, you can use frozen rhubarb. Just make sure to thaw it and drain any excess moisture before adding it to the batter.

2. How do I know when the bread is done baking?

The bread is done when a toothpick inserted into the center comes out clean. If it has batter on it, it needs more time to bake.

3. Can I make mini loaves of this bread?

Absolutely! You can divide the batter into mini loaf pans. Just reduce the baking time to about 25–30 minutes, or until a toothpick comes out clean.

Enjoy baking this delicious Cinnamon Rhubarb Bread!