Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon (plus extra for sprinkling)
- 3/4 cup granulated sugar (adjust based on your preference for sweetness)
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups diced fresh rhubarb (about 3–4 stalks)
- Optional: 1/2 cup chopped walnuts or pecans for added texture
Instructions
- Preheat Your Oven
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. - Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside. - Mix the Wet Ingredients
In a separate large bowl, combine the melted butter, sugar, eggs, and vanilla extract. Whisk until smooth and well combined. - Combine Wet and Dry Ingredients
Gradually stir the dry ingredients into the wet mixture, mixing just until combined. Be careful not to overmix, as this can make the bread dense. - Fold in the Rhubarb
Gently fold in the diced rhubarb (and nuts, if using) until evenly distributed throughout the batter. - Pour Into the Pan
Transfer the batter to the prepared loaf pan, spreading it out evenly. Sprinkle a little extra cinnamon on top for a fragrant finishing touch. - Bake
Place the loaf pan in the preheated oven and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, loosely cover it with aluminum foil. - Cool and Serve
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.
Tips for Perfect Cinnamon Rhubarb Bread
- Choose Fresh Rhubarb : Look for firm, crisp stalks with vibrant color. Avoid limp or overly soft rhubarb, as it won’t hold up as well in the bread.
- Don’t Overmix : Stirring the batter too much can lead to tough bread. Mix gently until everything is just combined.
- Adjust Sweetness : Depending on how tart your rhubarb is, you may want to increase the sugar slightly. Alternatively, add a drizzle of honey or maple syrup for natural sweetness.
- Store Properly : Keep the bread wrapped tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices in individual portions for up to 3 months.
Variations to Try
- Glaze It Up : Drizzle a simple glaze made from powdered sugar and milk over the cooled bread for an extra-sweet finish.
- Add Lemon Zest : A teaspoon of lemon zest adds brightness and complements the tangy rhubarb.
- Make Muffins : Divide the batter among muffin tins for quicker cooking time and portable treats.
- Swap Fruits : If rhubarb isn’t available, consider substituting it with diced apples, pears, or cranberries for a similar effect.
Conclusion
Cinnamon Rhubarb Bread is more than just a dessert—it’s a celebration of flavors and textures that bring people together. From its sweet-spicy aroma to its perfectly balanced taste, this loaf is sure to please both casual snackers and avid bakers alike. So grab your apron, gather your ingredients, and get ready to enjoy one of the most delicious ways to welcome spring and summer into your kitchen.
Happy baking, and don’t forget to share a slice with someone special!