Prep Time: 15 minutes
Cook Time: 55-65 minutes
Total Time: 1 hour 10 minutes
Servings: 12 slices
Difficulty: Easy
Dietary Note: Vegetarian (Vegan/GF options included)
Cinnamon rhubarb bread is a moist, spiced quick bread filled with tart rhubarb and layered with comforting cinnamon flavor. It’s easy to prepare and works well as a breakfast treat, afternoon snack, or elegant dessert. This recipe delivers a balanced combination of sweet and tangy, plus options for vegan and gluten-free adaptations.
Ingredients
For the Bread:
- 2 cups all-purpose flour (or 1:1 gluten-free blend)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon (plus extra for dusting)
- 1 cup granulated sugar (or coconut sugar for less sweetness)
- 1/2 cup unsalted butter, melted (or coconut oil for vegan)
- 2 large eggs (or flax eggs: 2 tbsp ground flax + 6 tbsp water)
- 1 tsp vanilla extract
- 2 cups chopped rhubarb (1/2-inch pieces; about 3-4 stalks)
Optional Streusel Topping:
- 1/4 cup brown sugar
- 2 tbsp flour
- 1 tbsp cold butter, cubed
- 1/2 tsp cinnamon
Optional Glaze:
- 1/2 cup powdered sugar
- 1-2 tbsp milk (or almond milk)
- 1/2 tsp vanilla extract
Step-by-Step Instructions
Prep the Oven and Pan Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
Mix Dry Ingredients In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
Combine Wet Ingredients In a separate large mixing bowl, whisk the melted butter and sugar together until smooth. Add the eggs and vanilla extract, and mix well until fully incorporated.
Fold the Mixtures Together Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing. Gently fold in the chopped rhubarb.
Add Streusel Topping (Optional) If using the streusel topping, combine brown sugar, flour, butter, and cinnamon in a small bowl. Use your fingertips or a fork to rub the mixture until it becomes crumbly. Sprinkle over the batter.
Bake the Bread Pour the batter into the prepared loaf pan. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, loosely cover with foil during the last 15 minutes.
Cool and Glaze Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. If desired, drizzle the glaze over the cooled loaf by whisking together the powdered sugar, milk, and vanilla.
Tips for the Best Rhubarb Bread
- Avoid soggy bread: Toss rhubarb in 1 tablespoon of flour before adding to the batter. This keeps it from sinking and adds even distribution.
- Control tartness: Rhubarb can vary in tartness. Taste your raw rhubarb, and if it’s very sour, add an extra tablespoon or two of sugar.
- Vegan variation: Replace butter with coconut oil and eggs with flax eggs for a completely plant-based loaf.
- Gluten-free tip: Use a 1:1 gluten-free flour blend and add 1/2 teaspoon of xanthan gum to mimic the structure of gluten.
- Perfect texture: Don’t overmix the batter. Stir until just combined to keep the bread tender.
Serving Suggestions
- Breakfast or Brunch: Serve thick slices with whipped butter or a dollop of yogurt.
- Dessert: Top warm slices with vanilla ice cream or drizzle with warm caramel.
- On-the-go Snack: Pack a slice in lunchboxes or picnic baskets for a portable treat.
Storage and Make-Ahead
- Room Temperature: Store in an airtight container for 3 to 4 days.
- Refrigerate: Lasts up to a week if kept refrigerated.
- Freeze: Wrap slices individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature or microwave for 20 seconds.
Why This Recipe Works
The cinnamon-infused batter pairs beautifully with rhubarb’s bright, slightly sour profile, producing a soft crumb with bursts of flavor in every bite. Optional streusel adds a satisfying crunch, while the glaze enhances the overall sweetness without overpowering the natural tang of the rhubarb. It’s a well-balanced quick bread that appeals to both traditional and adventurous palates.
FAQs
Can I use frozen rhubarb? Yes. Thaw and drain well before using. Pat dry to avoid excess moisture in the batter.
Do I have to peel rhubarb? Only if the stalks are particularly thick or stringy. Otherwise, chopping them is sufficient.
Can I make this recipe into muffins? Absolutely. Divide the batter among muffin tins and bake at 350°F for 20-25 minutes.
What can I substitute for rhubarb? Try diced apples, strawberries, or raspberries for a different twist.
How do I know when the bread is done? Insert a toothpick into the center; if it comes out clean or with a few crumbs, it’s ready.
Is this recipe kid-friendly? Yes! The sweetness balances the rhubarb’s tartness, making it enjoyable for kids too.
What flour works best for gluten-free? A 1:1 baking blend with xanthan gum included works best for maintaining texture.
Can I skip the glaze? Definitely. The bread is flavorful on its own, but glaze adds a sweet finishing touch.