Name: Cinnamon Rhubarb Bread
Prep time: 15 min
Cook time: PT-485888H7M4S
Total time: PT-485888H7M4S
Cuisine: American
Ingredients: 1 1/2 cups fresh rhubarb, washed and chopped into 1/2-inch pieces; 2 large eggs; 1/3 cup melted butter or oil (such as coconut oil or vegetable oil); 1 teaspoon vanilla extract; 2 cups all-purpose flour (or 1:1 gluten-free baking blend for gluten-free version); 1 cup granulated sugar (or substitute honey, maple syrup, or coconut sugar); 1 teaspoon ground cinnamon; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup chopped walnuts or pecans (for crunch); 1/2 cup rolled oats (for heartier texture)

Warm up with homemade Cinnamon Rhubarb Bread, a delightful blend of spicy and tart for your cozy mornings. This moist, fragrant bread combines the comforting aroma of cinnamon with the bright zing of rhubarb to create a perfect sweet breakfast treat that feels both indulgent and wholesome. Whether you’re enjoying a quiet morning or serving friends and family, this Cinnamon Rhubarb Bread will fill your home with inviting warmth and bring a burst of flavor to your day.

Why You’ll Love This Recipe

Perfect balance of flavors: The tartness of rhubarb pairs wonderfully with warm cinnamon spice for a unique taste experience.
Moist and tender texture: Thanks to the ripe rhubarb and balanced wet ingredients, the bread stays soft and satisfying.
Simple ingredients: Easy-to-find pantry staples come together effortlessly for a breakfast treat anyone can bake.
Great for all skill levels: This beginner-friendly recipe requires just basic baking knowledge and creates impressive results.
Versatile enjoyment: Perfect for breakfast, brunch, or even a sweet snack any time of day.

Ingredients You’ll Need

The beauty of this Cinnamon Rhubarb Bread is how a handful of essential ingredients generate such a fragrant and balanced loaf. Each component plays an important role in building the flavor, moisture, and tender crumb that makes this bread so irresistible.

Fresh rhubarb: Adds bright tartness and natural moisture that keeps the bread soft.
Ground cinnamon: Brings deep warmth and spice that complements the rhubarb’s tang.
All-purpose flour: Provides structure and body for the bread’s tender crumb.
Sugar: Sweetens the bread just enough to balance the tart rhubarb without overpowering it.
Eggs: Bind the ingredients while adding richness and a soft texture.
Butter or oil: Contributes moistness and helps create a fine crumb.
Baking powder and baking soda: Leaven the bread for a light and fluffy rise.
Vanilla extract: Enhances the sweetness and rounds off the flavor profile.
Salt: Boosts the overall flavors.

Variations for Cinnamon Rhubarb Bread

Feel free to get creative with this Cinnamon Rhubarb Bread recipe! It’s incredibly adaptable whether you want to swap ingredients for dietary needs or mix up flavors to suit your mood. Here are a few tasty ideas to inspire your own variation.

Gluten-free version: Replace all-purpose flour with a 1:1 gluten-free baking blend for a wheat-free loaf.
Add nuts: Stir in chopped walnuts or pecans for crunch and a nutty depth.
Swap sweeteners: Use honey, maple syrup, or coconut sugar instead of granulated sugar for a different sweetness profile.
Incorporate oats: Fold in rolled oats for a heartier texture and added fiber.
Dairy-free option: Substitute butter with coconut oil or vegan margarine to keep it plant-based.

Moist Cinnamon Rhubarb Bread for a Sweet Breakfast Treat

How to Make Cinnamon Rhubarb Bread

Step 1: Prepare the rhubarb

Start by washing and chopping fresh rhubarb into small pieces, about half an inch in size. This ensures even distribution and bursts of tart flavor throughout the bread.

Step 2: Mix dry ingredients

In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt until evenly combined to build the flavorful base.

Step 3: Combine wet ingredients

In a separate bowl, beat the eggs with sugar until smooth and slightly fluffy. Add melted butter (or oil) and vanilla extract, mixing well to create a rich batter.

Step 4: Incorporate rhubarb and dry mix

Gently fold the rhubarb into the wet mixture, then gradually add the dry ingredients. Stir until just blended to maintain a tender crumb without overmixing.

Step 5: Bake the bread

Pour the batter into a greased or lined loaf pan and bake at 350°F (175°C) for 50-60 minutes. The bread is done when a toothpick inserted comes out clean.

Step 6: Cool and enjoy

Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack. Slice once fully cooled for clean cuts and enjoy with butter or your favorite spread.

Pro Tips for Making Cinnamon Rhubarb Bread

Use fresh rhubarb: Fresh rhubarb offers the best flavor and texture, but frozen rhubarb can be drained and patted dry as a substitute.
Don’t overmix: Mixing the batter just until combined helps the bread stay tender and light.
Test doneness with a toothpick: Make sure the toothpick comes out clean to avoid a soggy center.
Room temperature ingredients: Using eggs and butter at room temperature helps the ingredients blend smoother for a moist loaf.
Adjust sweetness: Taste your batter before baking and add a touch more sugar if needed based on the tartness of your rhubarb.

How to Serve Cinnamon Rhubarb Bread

Garnishes

Top slices of Cinnamon Rhubarb Bread with a light dusting of powdered sugar or a drizzle of honey for a lovely presentation and touch of extra sweetness.

Side Dishes

Serve alongside a dollop of Greek yogurt or cream cheese spread to balance the tart flavors and add creamy richness.

Creative Ways to Present

Transform this bread into a breakfast parfait by layering cubes with yogurt and granola, or simply toast slices for a warm crunch that highlights cinnamon’s aroma.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Cinnamon Rhubarb Bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, maintaining its moisture and flavor.

Freezing

Slice the bread before freezing and keep the slices in a freezer-safe bag for up to 3 months, allowing for quick, single-serve treats anytime you want.

Reheating

Warm slices in a toaster oven or microwave for 20-30 seconds to revive soft texture and delightfully warm cinnamon fragrance.

FAQs

Can I use frozen rhubarb for this recipe?

Yes, frozen rhubarb works well as long as you thaw and drain it to remove excess moisture to keep the bread from becoming too soggy.

Is it possible to make this bread vegan?

Absolutely, by substituting eggs with flax or chia seeds mixed with water and using a plant-based butter or oil, you can make a delicious vegan version.

How long does Cinnamon Rhubarb Bread stay fresh?

This bread stays fresh for about 3 days at room temperature when properly stored, or up to a week if refrigerated in an airtight container.

Can I double the recipe to make two loaves?

Yes, doubling the ingredients will work well; just bake in two separate pans or adjust baking time if using a larger pan to ensure even cooking.

What’s the best way to slice the bread?

Using a serrated bread knife, wait until the loaf has fully cooled, then cut with gentle sawing motions to prevent crumbling.

Final Thoughts

There’s truly something special about starting your day with a slice of homemade Cinnamon Rhubarb Bread. It’s a cozy, flavorful way to enjoy fresh ingredients and simple baking that fills your kitchen with warmth and joy. Give it a try—you’ll soon find it becoming a beloved staple in your breakfast rotation.

Cinnamon Rhubarb Bread

Author: Anna
Prep Time: 15 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 10-15 minutes
Yield: 1 loaf (about 8-10 slices) 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian (can be made vegan with substitutions)

Print Recipe

Description

Warm up your mornings with homemade Cinnamon Rhubarb Bread, a moist and fragrant loaf that perfectly balances the tartness of fresh rhubarb with the warm, spicy aroma of cinnamon. This easy-to-make breakfast treat offers a tender crumb and inviting flavor, ideal for any skill level and versatile enough for breakfast, brunch, or a sweet snack.

Instructions

Prepare the rhubarb: Wash and chop fresh rhubarb into small pieces, about half an inch in size, to ensure even distribution and bursts of tart flavor throughout the bread.
Mix dry ingredients: In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt until evenly combined, building the flavorful base of the bread.
Combine wet ingredients: In a separate bowl, beat the eggs with sugar until smooth and slightly fluffy. Add melted butter (or oil) and vanilla extract, mixing well to create a rich batter.
Incorporate rhubarb and dry mix: Gently fold the rhubarb into the wet mixture, then gradually add the dry ingredients. Stir until just blended to maintain a tender crumb without overmixing. Fold in any optional nuts or oats if using.
Bake the bread: Pour the batter into a greased or lined loaf pan and bake at 350°F (175°C) for 50-60 minutes. The bread is done when a toothpick inserted comes out clean.
Cool and enjoy: Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack. Slice once fully cooled for clean cuts and enjoy with butter or your favorite spread.

Notes

Use fresh rhubarb for the best flavor and texture; if using frozen, thaw, drain, and pat dry well.
Do not overmix the batter to keep the bread tender and light.
Test the bread’s doneness with a toothpick to avoid a soggy center.
Use room temperature eggs and butter to help ingredients blend smoothly.
Adjust sweetness by tasting the batter and adding more sugar if needed based on rhubarb tartness.
For vegan versions, replace eggs with flax or chia seeds mixed with water and use plant-based butter or oil.
Store leftovers wrapped tightly at room temperature up to 3 days, or freeze slices for up to 3 months.
Reheat slices in toaster oven or microwave for 20-30 seconds to refresh texture and aroma.