Oh, friends, let me tell you about Cinnamon Rhubarb Bread. It’s more than just a recipe in my kitchen; it’s a slice of my childhood, a burst of spring memories, and a guaranteed way to put smiles on my family’s faces. I still remember the first time I tasted anything rhubarb. I was at my grandmother’s house, and the tartness was a shock to my little taste buds. But then, the warmth of the cinnamon and the sweetness of the bread balanced everything out perfectly, and I was hooked.
It was a long journey perfecting this Cinnamon Rhubarb Bread recipe, let me tell you. My first few attempts were… well, let’s just say they were dense enough to use as doorstops. But I kept tweaking and experimenting until I finally landed on the perfect combination of ingredients and techniques.
Now, this Cinnamon Rhubarb Bread is a staple in our house, especially in the spring when rhubarb is in season. The bright pink stalks add a beautiful color and a unique tang to the bread, while the cinnamon swirl brings warmth and coziness. It’s the perfect treat for a weekend brunch, a quick snack, or even a simple dessert. I love how easy it is to whip up – perfect for those busy weeknights when I need a little baking therapy.
Plus, the smell of it baking fills the house with such a comforting aroma, it’s pure bliss. If you’re new to baking, don’t worry, this recipe is incredibly forgiving. I promise, even if you’ve had baking fails in the past, you can totally nail this Cinnamon Rhubarb Bread. Let’s get started!
INGREDIENTS:
Here’s what you’ll need to make this amazing Cinnamon Rhubarb Bread. Trust me, each ingredient plays a crucial role in creating that perfect balance of flavors and textures.
- 3 cups all-purpose flour: I always use unbleached all-purpose flour for my Cinnamon Rhubarb Bread. It gives the bread a lovely, tender crumb.
- 1 teaspoon baking soda: This helps the bread rise and become nice and fluffy.
- 1/2 teaspoon salt: Just a touch to balance the sweetness and bring out the other flavors.
- 1 cup (2 sticks) unsalted butter, softened: Make sure your butter is nice and soft, but not melted. It should be easy to cream with the sugar.
- 1 3/4 cups granulated sugar: For that perfect sweetness we all crave.
- 2 large eggs: I always use large eggs in my Cinnamon Rhubarb Bread for the best texture.
- 1 teaspoon vanilla extract: A good quality vanilla extract is essential for that warm, comforting flavor.
- 1 cup buttermilk: Buttermilk adds a lovely tang and helps keep the bread moist. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with milk. Let it sit for a few minutes until it thickens slightly.
- 2 cups chopped rhubarb: Fresh rhubarb is best when making Cinnamon Rhubarb Bread, but frozen works in a pinch. If using frozen, don’t thaw it beforehand.
- For the Cinnamon Swirl:
- 1/2 cup granulated sugar: We’ll use this to create that delicious cinnamon swirl.
- 2 tablespoons ground cinnamon: I like to use a good quality cinnamon for the best flavor in my Cinnamon Rhubarb Bread.
- Optional: 1/2 cup chopped walnuts or pecans: These add a nice crunch and nutty flavor, but they’re totally optional.
When making Cinnamon Rhubarb Bread, you can usually find fresh rhubarb at your local farmer’s market or grocery store during the spring and early summer. Look for stalks that are firm and brightly colored. If you find yourself with extra rhubarb, you can chop it up and freeze it for later use.
Here’s a trick I learned from my mom: toss the chopped rhubarb with a little bit of flour before adding it to the batter. This helps prevent it from sinking to the bottom of the bread. For those busy weeknights when you need a time-saver, you can chop the rhubarb a day or two in advance and store it in an airtight container in the refrigerator. This moist rhubarb bread will be a winner, I promise.
HOW TO MAKE – STEP-BY-STEP:
Alright, let’s get baking! This easy rhubarb bread recipe is simpler than you might think. Just follow these step-by-step instructions, and you’ll be enjoying a warm slice of Cinnamon Rhubarb Bread in no time. Baking bread is a science and an art, a process that requires precision and a touch of creativity. Whether you’re a seasoned baker or a novice, each loaf tells a story of patience, dedication, and the simple joy of creating something delicious from scratch.
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. I like to use baking spray with flour already in it for extra insurance that the bread won’t stick.
- In a large bowl, whisk together the flour, baking soda, and salt. Set aside. This ensures that the baking soda and salt are evenly distributed throughout the flour.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don’t worry if your mixture isn’t perfectly smooth; a few lumps are fine.
- Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough bread.
- Gently fold in the chopped rhubarb. Make sure the rhubarb is evenly distributed throughout the batter. I learned the hard way with Cinnamon Rhubarb Bread that if you skip this step, you might find pockets of rhubarb in some slices and none in others!
- In a small bowl, combine the sugar and cinnamon for the swirl. Mix well.
- Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture over the batter. Pour the remaining batter over the cinnamon sugar, then sprinkle with the remaining cinnamon sugar.
- If desired, sprinkle chopped nuts over the top.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. In my kitchen, Cinnamon Rhubarb Bread usually takes about 55 minutes, but oven times can vary. Your Cinnamon Rhubarb Bread should smell like warm cinnamon and sweet rhubarb when it’s ready.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps prevent the bread from breaking apart when you remove it from the pan.
While the Cinnamon Rhubarb Bread is baking, I usually tidy up the kitchen or start preparing dinner. It’s a great way to multitask! One time, I got so caught up in a phone call that I completely forgot about the bread in the oven. Luckily, I caught it just in time, but the top was a little too brown. Now, I always set a timer and keep a close eye on it, especially during the last 15 minutes of baking. If you’re looking for more tips on technique, check out Cinnamon Swirl Rhubarb Bread – That Skinny Chick Can Bake. This Cinnamon Swirl Rhubarb Bread looks amazing too.This recipe is the best rhubarb bread recipe you will try.
SERVING:
Now for the best part: serving and enjoying your homemade Cinnamon Rhubarb Bread! Serving is an art; it’s about creating an experience and showcasing the care and effort you’ve put into your dish. A beautifully presented slice of Cinnamon Rhubarb Bread can be the highlight of any meal or gathering.
The kids love our Cinnamon Rhubarb Bread when I slice it warm and spread a little butter on top. It’s also fantastic toasted with a dollop of Greek yogurt or a sprinkle of granola.
This Cinnamon Rhubarb Bread is perfect for a weekend brunch, a potluck gathering, or even as a thoughtful homemade gift. It’s also delightful alongside a cup of hot coffee or tea. I often serve it with a simple fruit salad or a side of scrambled eggs for a complete and satisfying meal. If you have extra Cinnamon Rhubarb Bread, it makes fantastic French toast! Just slice it up, dip it in an egg mixture, and cook it in a skillet until golden brown.
Top with maple syrup and fresh berries for a truly decadent treat. For presentation tips, I like to dust the top of the bread with a little powdered sugar before serving. You can also arrange the slices on a pretty platter and garnish with fresh rhubarb stalks or a sprig of mint. One year, I got creative and made a rhubarb compote to serve alongside the bread. It was a huge hit! My friends always ask for this Cinnamon Rhubarb Bread recipe whenever I bring it to a get-together.
They love the unique flavor combination and the moist, tender texture. My family also adores this Easy Cinnamon Donut Bread Recipe, it’s another simple recipe like this rhubarb loaf.
If you are looking for other recipes that go well with this loaf, try this Southern Cornbread Poppers Recipe, your family will thank you. If you enjoy this easy rhubarb bread recipe, you may also enjoy this Cinnamon Swirl Rhubarb Bread | B Vintage Style.
FAQs:
Okay, let’s tackle some of the most common questions I get about this Cinnamon Rhubarb Bread recipe. I’ve made my fair share of mistakes along the way, so hopefully, my experiences can help you avoid some common pitfalls.
Baking is often about trial and error, so don’t be discouraged if your first attempt isn’t perfect. Each bake is a learning opportunity, and with a little patience, you’ll master the art of creating the perfect Cinnamon Rhubarb Bread.
Q: Can I use frozen rhubarb instead of fresh?
A: Absolutely! Just don’t thaw it beforehand. Add the frozen rhubarb directly to the batter. You know what I do when my Cinnamon Rhubarb Bread needs a little extra oomph? I toss the frozen rhubarb with a tablespoon of flour before adding it to the batter. This helps prevent it from making the bread soggy.
Q: Can I substitute the buttermilk?
A: Yes, you can. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with milk. Let it sit for a few minutes until it thickens slightly. I’ve also used plain yogurt thinned with a little milk in a pinch, and it works just fine.
Q: My Cinnamon Rhubarb Bread is browning too quickly. What should I do?
A: Ah, yes, the dreaded overly browned bread! If your Cinnamon Rhubarb Bread is browning too quickly, tent a piece of aluminum foil loosely over the top of the loaf for the last 15-20 minutes of baking. This will help prevent the top from burning while allowing the inside to continue baking.
Q: Can I add other fruits or nuts to the Cinnamon Rhubarb Bread?
A: Of course! Feel free to get creative. I’ve added chopped strawberries, blueberries, and even a handful of chocolate chips to my Cinnamon Rhubarb Bread before. Walnuts, pecans, or even a sprinkle of oats on top can add a nice crunch.
Q: My Cinnamon Rhubarb Bread is dry. What did I do wrong?
A: A dry Cinnamon Rhubarb Bread can be caused by a few things. Overbaking is the most common culprit, so make sure you’re not leaving it in the oven for too long. Also, be careful not to overmix the batter, as this can develop the gluten in the flour and result in a tough, dry bread.
Q: Can I make this Cinnamon Rhubarb Bread recipe gluten-free?
A: While I haven’t personally tried it, I’m sure you could adapt this recipe to be gluten-free by using a gluten-free all-purpose flour blend. I recommend using a blend that contains xanthan gum, as this will help give the bread some structure. You may need to experiment with the amount of liquid, as gluten-free flours tend to absorb more moisture.
Q: How do I store the Cinnamon Rhubarb Bread?
A: To keep your Cinnamon Rhubarb Bread fresh, store it in an airtight container at room temperature for up to 3 days. You can also wrap it tightly in plastic wrap and freeze it for up to 2 months. Just make sure it’s completely cooled before freezing.
Another tip, consider trying Cinnamon Streusel Rhubarb Bread | Bunsen Burner Bakery, you may find another variation of the cinnamon rhubarb loaf that you enjoy!
My Final Thoughts:
This Cinnamon Rhubarb Bread recipe holds a special place in my heart because it reminds me of my family, spring, and the simple joys of baking. It’s a bread that’s both comforting and exciting, thanks to the unique combination of sweet cinnamon and tart rhubarb. Plus, it’s an easy rhubarb bread recipe that anyone can try.
Baking is more than just following a recipe; it’s about creating memories and sharing joy with those around you. Each loaf of Cinnamon Rhubarb Bread is a testament to the power of food to bring people together and evoke feelings of warmth and nostalgia.
Here are a few of my Cinnamon Rhubarb Bread Pro Tips:
- Don’t be afraid to experiment! Try adding different spices, fruits, or nuts to create your own unique version of this bread.
- Use a good quality cinnamon. The flavor of the cinnamon will really shine through, so it’s worth investing in a good one.
- Let the bread cool completely before slicing. I know it’s tempting to dig in right away, but the bread will be easier to slice and will taste even better if you let it cool down first.
Over the years, I’ve tried several variations of this Cinnamon Rhubarb Bread. My husband loves it with a streusel topping, while my kids prefer it with a simple glaze. I’ve also made a version with a hint of orange zest, which adds a lovely brightness.
Ultimately, I hope you’ll make this Cinnamon Rhubarb Bread your own. Don’t be afraid to tweak the recipe to suit your tastes and preferences. And most importantly, have fun in the kitchen! This moist rhubarb bread is sure to be a hit with your family and friends. Happy baking, friends!
Cinnamon Rhubarb Bread
This Cinnamon Rhubarb Bread is a moist and flavorful treat, perfect for breakfast or dessert. The tangy rhubarb pairs beautifully with warm cinnamon in this easy-to-make loaf.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 1 loaf
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups chopped fresh rhubarb
- 1/4 cup granulated sugar, for topping
- 1/2 teaspoon ground cinnamon, for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- In a small bowl, combine 1/4 cup sugar and 1/2 teaspoon cinnamon for the topping and set aside.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the chopped rhubarb.
- Pour batter into the prepared loaf pan and sprinkle with the cinnamon-sugar topping.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.