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.
Ingredients
Scale
Fresh 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
Dry Ingredients
- 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
Optional Add-ins
- 1/2 cup chopped walnuts or pecans (for crunch)
- 1/2 cup rolled oats (for heartier texture)
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.
Nutrition
- Serving Size: 1 slice (1/10th of loaf)
- Calories: 180
- Sugar: 14g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Cinnamon Rhubarb Bread, homemade bread, breakfast bread, cinnamon bread, rhubarb recipes, moist bread, easy baking