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