Rhubarb Bread with Orange Zest and Cinnamon Sugar Recipe
If you’re looking for a delightful twist on classic quick bread, the Rhubarb Bread with Orange Zest and Cinnamon Sugar Recipe is an absolute must-try. This vibrant loaf bursts with tart rhubarb chunks, brightened by fresh orange zest, and finished with a sweet cinnamon sugar topping that adds a delicate crunch. Its tender crumb, subtle spice, and gorgeous color make it perfect for breakfast, brunch, or a cozy afternoon treat. Once you bake this, you’ll find it hard to resist coming back for just one more slice.
Ingredients You’ll Need
The magic of this Rhubarb Bread with Orange Zest and Cinnamon Sugar Recipe lies in the simplicity and quality of its ingredients. Each plays its part in creating a moist, flavorful, and perfectly balanced loaf that’s bursting with character.
- Chopped rhubarb (2¼ cups): Offers a fresh tartness that cuts through the sweetness perfectly.
- Large egg (1): Acts as the binding agent to keep everything together.
- Buttermilk (1 cup): Adds moisture and a slight tang to enrich the bread’s flavor.
- Vegetable oil (½ cup): Keeps the texture tender and moist without heaviness.
- Sugar (1 cup): Sweetens the bread just right and enhances the rhubarb’s natural tartness.
- Pure vanilla extract (1 tablespoon): Brings warmth and depth to the flavor profile.
- All-purpose flour (2 cups): Forms the structure of your bread for a perfect crumb.
- Baking powder (2 teaspoons): Gives the bread a light rise and fluffy texture.
- Cinnamon (1 teaspoon): Adds a cozy, spicy note that complements the orange zest beautifully.
- Morton kosher salt (½ teaspoon): Balances sweetness and brightens all the flavors.
- Fresh orange zest (1 tablespoon, loosely packed): Provides a zesty aroma and sharp citrus flavor that lifts every bite.
- Sugar for topping (1 tablespoon): Combines with cinnamon to create a crisp, sugary crust.
- Cinnamon for topping (¼ teaspoon): Enhances the sweet-spicy crunch on top.
How to Make Rhubarb Bread with Orange Zest and Cinnamon Sugar Recipe
Step 1: Prepare Oven and Pan
Start by placing the oven rack in the middle position and preheating your oven to 350°F. Prepare a light-colored 9″x5″ metal loaf pan by lightly spraying it with non-stick spray, then line it with parchment paper. This handy sling will help you lift the bread from the pan effortlessly once baked. While the oven heats, chop the rhubarb into half-inch pieces and set aside, ready to go.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together one large egg, one cup of buttermilk, half a cup of vegetable oil, one cup of sugar, and one tablespoon of pure vanilla extract. Stir until you have a smooth, evenly combined mixture. The smooth consistency here means your bread will have a tender, moist crumb once baked.
Step 3: Mix Dry Ingredients
In a separate medium bowl, whisk the dry ingredients to ensure even distribution. Combine two cups of all-purpose flour, two teaspoons of baking powder, one teaspoon of cinnamon, half a teaspoon of kosher salt, and one tablespoon of loosely packed fresh orange zest. This blend of spices and leavening agents creates a fragrant and fluffy base for your loaf.
Step 4: Combine Wet and Dry Ingredients
Gently fold the dry ingredients into the wet mixture using a spatula, taking care to avoid overmixing. This step is critical because overmixing can make your bread tough rather than tender. Just fold until you don’t see any flour streaks; the batter will look thick and slightly lumpy.
Step 5: Incorporate Rhubarb
Add two cups of the chopped rhubarb to your batter and gently fold it in, distributing the tart chunks throughout. This ensures that you’ll have a burst of rhubarb flavor in every bite without overwhelming the delicate batter.
Step 6: Assemble in Pan and Add Topping
Transfer the thick batter into your prepared loaf pan, spreading it out evenly. Scatter the remaining quarter cup of rhubarb evenly on top, lightly pressing it down so it rests just on the surface. Then, mix one tablespoon of sugar with a quarter teaspoon of cinnamon and sprinkle this cinnamon sugar mixture over the batter. This topping adds a subtle crunch and an extra touch of sweetness with a warm hint of spice.
Step 7: Bake and Cool
Bake the bread for 65 to 70 minutes, or until the center is firm and a toothpick inserted comes out clean. Don’t rush this step, as fully baked bread ensures a moist, tender center without a gummy texture. Once baked, cool the bread in the pan on a cooling rack for 20 minutes, then gently lift it out using the parchment sling to cool completely before slicing. Cooling fully allows the flavors to set and slices to hold nicely.
How to Serve Rhubarb Bread with Orange Zest and Cinnamon Sugar Recipe
Garnishes
When serving, a light dusting of powdered sugar or a quick smear of softened butter complements this rhubarb bread beautifully. Fresh orange zest sprinkled on top right before serving can elevate the citrus aroma even more, making each slice feel truly special.
Side Dishes
This bread pairs wonderfully with a steaming cup of tea or coffee, making it a perfect choice for breakfast or afternoon snacking. For a heartier brunch, serve alongside creamy yogurt or a dollop of whipped cream to balance the tartness of the rhubarb.
Creative Ways to Present
For a festive touch, consider slicing the bread into mini portions and serving on a platter with fresh rhubarb compote or a drizzle of honey. You could even use this bread as a base for a breakfast French toast, turning this Rhubarb Bread with Orange Zest and Cinnamon Sugar Recipe into a versatile star of your table.
Make Ahead and Storage
Storing Leftovers
Store any leftover rhubarb bread wrapped tightly in plastic wrap or sealed in an airtight container at room temperature. It will stay fresh for up to three days, making it great for quick breakfasts or snacks.
Freezing
If you want to keep this deliciousness longer, freezing works like a charm. Wrap the cooled bread tightly in plastic wrap, then in foil or a freezer bag. It can be frozen for up to 3 months. Thaw overnight in the fridge or at room temperature before enjoying.
Reheating
To refresh your slices, gently warm them in a toaster oven or microwave for 15-20 seconds. This revives the bread’s softness and brings out the cinnamon and orange aromas, making each bite as satisfying as the first.
FAQs
Can I substitute the rhubarb with another fruit?
Yes! While rhubarb is the highlight of this recipe, tart fruits like cranberries or green apples can work well as substitutes. Keep in mind the flavor balance may shift slightly, but the cinnamon sugar and orange zest will still shine.
Do I have to use buttermilk?
Buttermilk adds a wonderful tang and tenderness, but if you don’t have it, you can make a substitute by adding one tablespoon of lemon juice or vinegar to one cup of milk. Let it sit for 5 minutes before using.
Why is it important not to overmix the batter?
Overmixing develops gluten in the flour, which can lead to a dense and chewy texture. To keep the bread soft and tender, fold the ingredients until just combined.
Can I make this bread gluten-free?
You can try substituting with a gluten-free flour blend that’s designed for baking. Since gluten affects texture, the bread may be slightly different but should still be tasty.
How do I know when the bread is done baking?
Besides visual cues like a golden brown top, insert a toothpick into the center of the bread. It should come out clean or with just a few moist crumbs for perfectly baked bread.
Final Thoughts
There’s something truly special about this Rhubarb Bread with Orange Zest and Cinnamon Sugar Recipe. It’s one of those loaves that feels homemade yet fancy enough to share with guests. Its bright flavors and comforting spices make it a standout snack or breakfast companion all year round. I encourage you to give it a try—once you do, it may just become your new favorite baking adventure.
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Rhubarb Bread with Orange Zest and Cinnamon Sugar Recipe
- Total Time: 1 hour 25 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This Rhubarb Bread recipe is a moist and flavorful quick bread featuring tart rhubarb pieces folded into a gently spiced batter with cinnamon and fresh orange zest. Perfect for breakfast or a snack, it’s lightly sweetened and topped with a cinnamon-sugar sprinkle for a delicate crunch.
Ingredients
Main Ingredients
- 2¼ cups chopped rhubarb (½” pieces), divided
- 1 large egg
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 cup sugar
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon Morton kosher salt
- 1 tablespoon loosely packed fresh orange zest
Topping
- 1 tablespoon sugar
- ¼ teaspoon cinnamon
Instructions
- Prepare Oven and Pan: Place the oven rack in the middle position and preheat the oven to 350°F. Lightly spray a metal, light-colored 9″x5″ loaf pan with non-stick spray and line it with a parchment paper sling for easy removal. Chop the rhubarb and set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the egg, buttermilk, vegetable oil, sugar, and vanilla extract until smooth and evenly combined.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, salt, and fresh orange zest until all components are evenly distributed.
- Combine Wet and Dry Ingredients: Add the dry mixture to the wet ingredients and gently fold with a spatula until just combined, taking care not to overmix to keep the bread tender.
- Incorporate Rhubarb: Fold in 2 cups of the chopped rhubarb gently to distribute evenly throughout the batter.
- Assemble in Pan: Transfer the batter to the prepared loaf pan and spread evenly. Distribute the remaining ¼ cup chopped rhubarb over the top, lightly pressing it into the batter so it sits evenly but is not fully covered.
- Make Cinnamon-Sugar Sprinkle: Stir together 1 tablespoon sugar and ¼ teaspoon cinnamon in a small cup, then sprinkle this mixture evenly over the top of the batter in the pan.
- Bake: Bake in the preheated oven for 65-70 minutes until the center is firm to the touch and a toothpick inserted comes out clean. Avoid under-baking to ensure the bread is moist but fully cooked through.
- Cool: Let the bread cool in the pan on a cooling rack for 20 minutes. Then lift out the bread using the parchment sling and cool completely on the rack before slicing and serving.
Notes
- Use fresh rhubarb and chop into ½-inch pieces for best texture.
- Do not overmix the batter to maintain a tender crumb.
- Check doneness with a toothpick to avoid under-baking or drying out the bread.
- Allow the bread to cool fully before slicing to ensure clean slices.
- The cinnamon-sugar topping adds a pleasant crunchy finish but can be omitted for a less sweet option.
- Prep Time: 20 minutes
- Cook Time: 65-70 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
