Cinnamon Rhubarb Bread
A delightful combination of tart rhubarb and sweet bread, infused with warm cinnamon, perfect for breakfast or dessert.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 teaspoon ground cinnamon
Wet Ingredients
- 1 large egg
- 0.5 cup buttermilk or substitute with milk having vinegar/lemon juice
- 0.33 cup vegetable oil
Main Ingredients
- 1 cup chopped rhubarb (fresh or frozen)
- 1 tablespoon sugar (optional, for topping)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan with cooking spray or butter.
- In a large bowl, combine the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir until well mixed.
- In another bowl, whisk together the egg, buttermilk, and vegetable oil until fully combined.
- Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix.
- Fold in the chopped rhubarb until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and sprinkle the additional sugar on top if using. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
Notes
Optional: Serve warm with butter and honey or alongside Greek yogurt and fresh berries for a delightful experience. Watch the baking time closely as ovens can vary.