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
Scale
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
