Description: This delightful Cinnamon Rhubarb Bread is a moist, flavorful loaf perfect for breakfast, brunch, or a sweet treat any time of day. The tartness of the rhubarb beautifully complements the warm spice of cinnamon and the rich sweetness of brown sugar, creating a harmonious balance of flavors. Topped with a crunchy cinnamon-sugar crust, this bread is both comforting and irresistible. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is easy to follow and yields a truly satisfying result. Add walnuts for extra flavor and texture, or keep it classic – either way, you’re in for a treat!
Ingredients:
- 1 cup packed brown sugar
- ⅔ cup vegetable oil (such as canola or sunflower oil)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1½ cups diced rhubarb (fresh or frozen, diced into ½-inch pieces)
- ½ cup chopped walnuts (optional, for added texture and nutty flavor)
Topping:
- ½ cup granulated sugar
- 1 teaspoon cinnamon
Preparation:
Step 1: Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). This ensures the bread bakes evenly throughout. While the oven is heating, prepare your loaf pan. Grease a 9×5-inch loaf pan thoroughly with butter or cooking spray, or line it with parchment paper. Using parchment paper makes removing the baked bread incredibly easy, preventing it from sticking and ensuring a clean release. Extend the parchment paper over the sides of the pan to create handles, which will allow you to lift the bread out effortlessly.
Step 2: Combine Wet Ingredients: In a large mixing bowl, whisk together the wet ingredients. This includes the packed brown sugar, vegetable oil, large egg, vanilla extract, and buttermilk. Whisk until the mixture is smooth and well combined. The brown sugar adds a rich, molasses-like sweetness, while the vegetable oil contributes to the bread’s moist texture. The egg provides structure and richness, and the vanilla extract enhances the overall flavor profile. Buttermilk adds a tangy flavor and helps to create a tender crumb. Ensure the brown sugar is packed when measuring to achieve the correct level of sweetness.
Step 3: Combine Dry Ingredients: In a separate, medium-sized bowl, whisk together the dry ingredients. This includes the all-purpose flour, baking soda, and salt. Whisking the dry ingredients together before adding them to the wet ingredients helps to distribute the baking soda and salt evenly throughout the flour. This ensures that the bread rises properly and has a consistent flavor. All-purpose flour provides the structure for the bread, baking soda acts as a leavening agent, and salt enhances the flavors and balances the sweetness.
Step 4: Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Stir until just combined. Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough bread. Mix until the dry ingredients are just incorporated, leaving a few small lumps. This will ensure a tender and moist final product.
Step 5: Fold in Rhubarb and Walnuts: Gently fold in the diced rhubarb and chopped walnuts (if using). Distribute the rhubarb evenly throughout the batter. If using frozen rhubarb, do not thaw it before adding it to the batter. The frozen rhubarb will help keep the batter cool and prevent the bread from becoming overly soft during baking. The walnuts add a delightful crunch and nutty flavor to the bread. If you prefer other nuts, such as pecans or almonds, feel free to substitute them.
Step 6: Prepare the Topping: In a small bowl, mix together the granulated sugar and cinnamon. This simple cinnamon-sugar topping adds a delightful crunch and warm spice to the bread. The granulated sugar provides sweetness, while the cinnamon complements the rhubarb and brown sugar flavors beautifully.
Step 7: Assemble and Bake: Pour the batter into the prepared loaf pan. Smooth the top of the batter with a spatula to ensure even baking. Sprinkle the cinnamon-sugar mixture evenly over the top of the batter. This will create a beautiful, golden-brown crust that is both sweet and flavorful.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean. The baking time may vary depending on your oven, so it’s important to check the bread for doneness using a toothpick. If the top of the bread starts to brown too quickly, you can tent it loosely with aluminum foil to prevent it from burning.
Step 8: Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Cooling the bread in the pan for a short time allows it to set slightly, making it easier to remove. Transferring it to a wire rack allows air to circulate around the bread, preventing it from becoming soggy. Once the bread is completely cool, slice and serve.
Why You Will Love This Recipe:
This Cinnamon Rhubarb Bread is a recipe you’ll find yourself making again and again because it’s:
- Deliciously Flavorful: The combination of tart rhubarb, warm cinnamon, and rich brown sugar creates a symphony of flavors that is both comforting and exciting.
- Perfectly Moist: The buttermilk and vegetable oil ensure a tender and moist crumb that stays fresh for days.
- Easy to Make: This recipe is straightforward and requires no special equipment or techniques.
- Versatile: Enjoy it for breakfast, brunch, dessert, or a snack – it’s perfect for any occasion.
- Customizable: Add nuts, chocolate chips, or other mix-ins to make it your own.
- Seasonal: Rhubarb is at its peak in the spring, making this the perfect way to use up your bounty!
- A crowd-pleaser: Everyone who tries this bread will be asking for the recipe. The perfect blend of sweet and tart makes this bread enjoyable for everyone.
Serving Suggestions:
- Serve slices warm or at room temperature.
- Enjoy with a smear of butter, cream cheese, or a dollop of Greek yogurt.
- Pair with a cup of coffee, tea, or a glass of cold milk.
- Toast slices lightly for a crispy texture.
- Use as a base for French toast or bread pudding.
- Wrap individual slices for a homemade gift.
Tips:
- Use room temperature ingredients: This helps the batter come together more easily and ensures even baking.
- Don’t overmix the batter: Overmixing can lead to a tough bread. Mix until just combined.
- Measure flour correctly: Spoon the flour into a measuring cup and level off with a knife. Avoid scooping directly from the bag, as this can pack the flour and result in too much flour in the recipe.
- Add more cinnamon: If you love cinnamon, add an extra ½ teaspoon to the batter for a more intense flavor.
- Store properly: Wrap the bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days.
- Freeze for later: Freeze the whole loaf or individual slices for up to 2 months. Wrap tightly in plastic wrap and then in aluminum foil or place in a freezer-safe bag.
- Make muffins: Pour the batter into lined muffin tins and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Prep Time: 20 minutes Cook Time: 55-65 minutes Total Time: 1 hour 15 minutes – 1 hour 25 minutes
Nutritional Information: (per slice, based on 12 slices and without walnuts): Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.
- Calories: Approximately 250-300
- Protein: 3-4 grams
- Sodium: 200-250 mg
Conclusion:
This Cinnamon Rhubarb Bread is a delightful treat that is sure to impress. With its moist texture, balanced flavors, and easy-to-follow recipe, it’s perfect for both seasoned bakers and beginners. Whether you’re enjoying it for breakfast, brunch, or dessert, this bread is a comforting and satisfying choice. So grab your ingredients, preheat your oven, and get ready to bake a loaf of pure deliciousness!
Questions and Answers:
Q1: Can I use frozen rhubarb instead of fresh rhubarb?
A: Yes, you can definitely use frozen rhubarb in this recipe. There’s no need to thaw it before adding it to the batter. Adding it frozen can actually help keep the batter from becoming too soft, which can happen if you use thawed rhubarb. Just make sure to dice the frozen rhubarb into small pieces, about ½-inch in size, before adding it to the batter.
Q2: I don’t have buttermilk. Can I use a substitute?
A: Absolutely! If you don’t have buttermilk on hand, you can easily make a substitute. For every 1 cup of buttermilk, mix 1 tablespoon of lemon juice or white vinegar with enough milk (any kind, including non-dairy) to measure 1 cup. Stir and let it sit for about 5 minutes. The mixture will slightly curdle and thicken, mimicking the texture and acidity of buttermilk. This substitute works wonderfully in this recipe.
Q3: Can I make this recipe gluten-free?
A: Yes, you can adapt this recipe to be gluten-free. Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Look for a blend that contains xanthan gum or add about ½ teaspoon of xanthan gum to the gluten-free flour to help bind the ingredients and provide structure to the bread. Be aware that the texture may be slightly different from the original recipe, but it will still be delicious.
Q4: Can I reduce the amount of sugar in this recipe?
A: Yes, you can reduce the amount of sugar slightly. You can reduce the brown sugar by up to ¼ cup without significantly affecting the texture of the bread. However, keep in mind that reducing the sugar too much can impact the moisture and sweetness of the final product. You could also consider using a sugar substitute like stevia or erythritol, but be sure to follow the package instructions for equivalent measurements, as they may differ from regular sugar.
Q5: My bread is browning too quickly. What can I do?
A: If you notice that the top of the bread is browning too quickly during baking, you can tent it loosely with aluminum foil. Simply place a sheet of aluminum foil over the loaf pan, making sure it doesn’t touch the top of the bread. This will help to shield the bread from the direct heat and prevent it from burning while allowing it to continue baking inside. You can remove the foil during the last 10-15 minutes of baking to allow the top to finish browning to your desired color.
