Cinnamon Rhubarb Bread
A moist, cinnamon-spiced quick bread with tart rhubarb and a sweet crunchy topping. Perfect for breakfast, snacks, or dessert!
Ingredients
- Bread Batter:
- 1 cup packed brown sugar
- ⅔ cup vegetable 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
- ½ cup chopped walnuts optional
- Topping:
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.
- Mix Wet Ingredients:
- In a large bowl, whisk together the brown sugar, vegetable oil, egg, vanilla extract, and buttermilk until smooth.
- Add Dry Ingredients:
- In another bowl, whisk together flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring just until combined.
- Fold in Rhubarb and Nuts:
- Toss rhubarb with a teaspoon of flour to prevent sinking. Gently fold rhubarb and optional walnuts into the batter.
- Prepare Topping and Assemble:
- Pour the batter into the prepared pan and smooth the top. Mix granulated sugar and cinnamon, then sprinkle evenly over the batter.
- Bake:
- Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean. Tent with foil after 40 minutes if the top browns too quickly.
- Cool and Serve:
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
Notes
Toss rhubarb with a little flour before adding to prevent it from sinking.
Use fresh rhubarb for best texture and flavor.
Store at room temperature for up to 3 days, or refrigerate for up to 1 week.
Freezes well—wrap slices individually for grab-and-go convenience.
Try adding orange zest, pecans, or a lemon glaze for a creative twist.