Cinnamon Rhubarb Bread is the very definition of cozy baking—just picture a perfectly golden, cinnamon-swirled loaf that’s bursting with tender bits of tart rhubarb in every bite. This bread blends the bold warmth of cinnamon with the fresh, tangy pop of rhubarb, all tucked into a soft, moist crumb that’s just as good for breakfast as it is for a sweet snack. Whether you’re a rhubarb superfan or just looking for a new way to use those gorgeous stalks, this recipe captures springtime in the most delicious way.
Ingredients You’ll Need
This Cinnamon Rhubarb Bread comes together with a handful of classic baking staples plus a few flavor-packed additions. Each ingredient has a job to do—some create fluffy structure, others add rich moisture, and a couple bring in all that irresistible flavor and color.
- All-purpose flour: The sturdy backbone of the loaf, giving it the right amount of rise and chew.
- Baking soda: Helps the bread rise up tall and ensures a tender, airy crumb.
- Salt: Just a pinch boosts every other flavor and makes them pop.
- Ground cinnamon: That signature warmth and spice that pairs so beautifully with rhubarb.
- Light brown sugar: Adds deep sweetness with a hint of molasses for extra moisture.
- Egg: Binds the loaf together and adds rich texture.
- Vegetable oil: Keeps every bite moist and melt-in-your-mouth tender.
- Buttermilk: The tang adds complexity and helps in the bread’s soft, delicate texture.
- Vanilla extract: Rounds out the flavors with a touch of sweet aroma.
- Fresh rhubarb: The star ingredient—tart, bright, and colorful, it creates gorgeous pockets of flavor.
- Chopped walnuts or pecans (optional): Adds a satisfying crunch and hints of toasty, nutty flavor.
- Granulated sugar + ground cinnamon (for topping): A crisp, sparkling finish with an extra layer of cinnamon magic.
How to Make Cinnamon Rhubarb Bread
Step 1: Prep Your Pan and Oven
Start by warming up your oven to 350°F and greasing a standard 9×5-inch loaf pan. Greasing ensures your Cinnamon Rhubarb Bread slips out without sticking, keeping that beautiful crust intact. A parchment sling is also a great option if you want to be extra sure.
Step 2: Mix the Dry Ingredients
In a big bowl, whisk together the flour, baking soda, salt, and cinnamon. Whisking here is important—it balances out all the rising power of the baking soda and infuses the flour with cinnamon so every slice comes out full of flavor.
Step 3: Whisk the Wet Ingredients
Grab a separate bowl and beat together the brown sugar, egg, oil, buttermilk, and vanilla extract. Mixing until smooth gets the sugar completely blended in and creates the creamy base for the rest of your batter.
Step 4: Combine Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients and stir gently until everything is just mixed. It’s perfectly fine if you spot a few flour streaks—overmixing is the enemy of tender quick bread! Stop stirring as soon as you don’t see any huge pockets of flour left.
Step 5: Fold in the Rhubarb (and Nuts)
Gently fold in the chopped fresh rhubarb and nuts if you’re using them. The goal is to keep those lovely chunks intact so every slice of Cinnamon Rhubarb Bread is dotted with pops of juicy fruit and crunchy nuts.
Step 6: Fill the Pan & Add Topping
Spoon the batter into your prepared pan and smooth the top for even baking. Stir together your granulated sugar and extra cinnamon, then sprinkle it generously over the batter. This creates the iconic crackly, cinnamon-sugar crust as it bakes.
Step 7: Bake to Golden Perfection
Slide your pan into the oven and bake for 55–65 minutes. You’ll know it’s ready when a toothpick poked into the center comes out clean or with just a few moist crumbs. Let the bread hang out in the pan for about 10 minutes after baking—this helps it firm up before you transfer it to a wire rack to cool completely.
How to Serve Cinnamon Rhubarb Bread
Garnishes
This bread is so flavorful on its own, but if you want to dress it up, try a light dusting of powdered sugar, an extra sprinkle of cinnamon, or even a dollop of whipped cream. Fresh sliced strawberries or a spoonful of tangy yogurt also make beautiful, refreshing toppers that pair perfectly with the rhubarb’s natural tartness.
Side Dishes
For a brunch spread, serve slices of Cinnamon Rhubarb Bread with scrambled eggs, crispy bacon, and fresh spring fruit for a lovely balance of sweet and savory. It fits right in beside your morning coffee or tea, providing a warm, spiced note that complements almost any breakfast table.
Creative Ways to Present
If you want to get fancy, turn thick slices into decadent French toast or use cubes of the bread for a unique bread pudding. You can also toast slices lightly and spread them with butter or cream cheese—every little touch brings out new flavors and textures in the bread.
Make Ahead and Storage
Storing Leftovers
After baking, the loaf can be stored in an airtight container right on your counter for up to three days—though it rarely lasts that long! The bread stays deliciously moist, and some say the flavors deepen even further after a day or two as the cinnamon and rhubarb mingle.
Freezing
Cinnamon Rhubarb Bread is a fantastic freezer candidate. Wrap the cooled loaf tightly in plastic wrap and then foil, or use a zip-top bag and squeeze out extra air. It’ll keep for up to three months. Just let it thaw at room temperature before slicing and serving, and it’ll taste just as scrumptious as the day it was baked.
Reheating
To refresh leftover slices, pop them in a toaster or warm in a 300°F oven for a few minutes. The heat brings back that just-baked aroma and soft crumb. If you’re feeling indulgent, spread a little butter on the warm bread and watch it melt in—pure comfort!
FAQs
Can I make Cinnamon Rhubarb Bread with frozen rhubarb?
Absolutely! If using frozen rhubarb, be sure to thaw it first and then blot well with paper towels to remove excess moisture. This keeps your bread from turning soggy and helps the texture stay just right.
What can I use if I don’t have buttermilk?
No problem—make an easy substitute by combining 1 cup of milk with 1 tablespoon of fresh lemon juice or white vinegar. Let it sit for 5 minutes to thicken slightly, and you’re good to go!
Is it possible to make this bread nut-free?
Definitely. Simply skip the walnuts or pecans in the recipe and you’ll still have a moist, flavorful loaf. The nuts add crunch, but they’re completely optional for those with allergies or personal preference.
Why does Cinnamon Rhubarb Bread taste even better the next day?
The flavors have more time to meld and develop, letting the cinnamon, brown sugar, and rhubarb mingle and create a deeper, more harmonious taste. Plus, the crumb becomes extra moist as it sits—if you can manage to wait, it’s totally worth it!
Can I adjust the amount of cinnamon in the recipe?
Of course! If you adore cinnamon’s spice, you can add a little more to the batter or topping. If you prefer a subtler touch, reduce it slightly—the bread will still be delicious and let the rhubarb shine.
Final Thoughts
If you haven’t tried baking Cinnamon Rhubarb Bread yet, now is the perfect time to give it a whirl. With its cozy aromas, bursts of juicy rhubarb, and crackly cinnamon top, this loaf always earns rave reviews. Whether you’re baking for your family, friends, or just for yourself, there’s so much joy in every slice—enjoy!
Print
Cinnamon Rhubarb Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cinnamon Rhubarb Bread is a delightful treat that combines the tartness of fresh rhubarb with the warm, comforting flavors of cinnamon. Perfect for breakfast or as a sweet snack, this easy quick bread is sure to become a favorite in your household.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
Wet Ingredients:
- 1 cup light brown sugar (packed)
- 1 egg
- ½ cup vegetable oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1½ cups chopped fresh rhubarb
- ½ cup chopped walnuts or pecans (optional)
- 2 tablespoons granulated sugar + ½ teaspoon cinnamon (for topping)
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Combine wet ingredients: In another bowl, beat together the brown sugar, egg, oil, buttermilk, and vanilla extract until smooth.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir until just combined.
- Add rhubarb and nuts: Gently fold in the chopped rhubarb and nuts if using.
- Prepare topping: In a small bowl, mix the granulated sugar and cinnamon, then sprinkle over the batter.
- Bake: Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and slice: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- This bread is even better the next day after the flavors have settled.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 20 mg
