Description
Cinnamon Rhubarb Bread is a delightful treat that combines the tartness of rhubarb with the warm sweetness of cinnamon. This moist and flavorful quick bread is perfect for breakfast or as a snack with a cup of tea.
Ingredients
Scale
Wet Ingredients:
- 1½ cups brown sugar
- â…” cup vegetable oil
- 1 large egg
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Dry Ingredients:
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Additional Ingredients:
- 1½ cups diced rhubarb
- ½ cup chopped walnuts or pecans (optional)
- 2 tablespoons granulated sugar (for topping)
- ½ teaspoon ground cinnamon (for topping)
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
- Mix wet ingredients: In a large bowl, whisk together brown sugar, oil, egg, buttermilk, and vanilla until smooth.
- Combine dry ingredients: In another bowl, whisk together flour, baking soda, salt, and cinnamon.
- Combine wet and dry ingredients: Gradually stir the dry ingredients into the wet mixture until just combined.
- Add rhubarb and nuts: Fold in the diced rhubarb and nuts, if using.
- Prepare topping: Mix the topping sugar and cinnamon in a small bowl, then sprinkle evenly over the batter.
- Bake: Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Toss rhubarb in a spoonful of flour before adding to the batter to help distribute it evenly.
- This bread tastes even better the next day and freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
