Cinnamon Rhubarb Bread (Moist, Spiced & Easy Quick Bread)

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This cinnamon rhubarb bread is the perfect mix of cozy spice and bright, tangy flavor. Soft, moist, and topped with a golden cinnamon-sugar crust, it’s the kind of quick bread you’ll want to make again and again.

Made with simple ingredients and no mixer required, this recipe comes together easily and bakes into a tender loaf that stays soft for days. The combination of warm cinnamon, brown sugar, and fresh rhubarb creates a balanced flavor that’s comforting without being too sweet.

Whether you serve it for breakfast, brunch, or an afternoon snack, this bread always delivers that homemade, bakery-style feel.

What Is Cinnamon Rhubarb Bread?

Cinnamon rhubarb bread is a soft quick bread made with fresh or frozen rhubarb, warm spices, and a moist batter enriched with oil and buttermilk.

It’s similar to banana bread in texture, but with a bright, tangy twist from rhubarb and a crunchy cinnamon-sugar topping.

Quick Answer

This cinnamon rhubarb bread is a moist quick bread flavored with cinnamon and filled with tart rhubarb. It takes about 15 minutes to prepare and bakes into soft, tender loaves with a crisp cinnamon topping.

Why You’ll Love This Cinnamon Rhubarb Bread

This cinnamon rhubarb bread blends tart rhubarb with cozy cinnamon and sweet brown sugar for a flavor that’s comforting without being too sweet. It’s a quick bread made wonderfully moist with oil and buttermilk, simple to make without any special equipment, and easy to adapt based on what you have on hand.

Enjoy it as-is or with a spoonful of easy rhubarb compote on top. That crunchy cinnamon-sugar topping gives it a classic bakery-style finish, while the tender crumb stays soft for days — perfect for breakfast, brunch, or sharing.

If you love moist, no-fuss quick breads, try our JB’s Banana Bread next.

• Bright and balanced: tangy rhubarb with warm cinnamon and brown sugar
• Soft and moist crumb: thanks to buttermilk and oil
• Simple and beginner-friendly: no mixer needed
• Flexible recipe: works with frozen rhubarb and easy swaps
• Freezer-friendly: perfect for make-ahead baking

Ingredients

For the Batter

• 1 1/2 cups brown sugar
• 2/3 cup vegetable oil
• 1 large egg
• 1 cup buttermilk
• 1 teaspoon vanilla extract

Dry Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Add-ins

• 1 1/2 cups chopped rhubarb
• 1 tablespoon flour (to coat rhubarb)
• 1/2 cup walnuts or pecans (optional)

Topping

• 1/2 cup sugar
• 1 tablespoon cinnamon
• 1 tablespoon melted butter

How to Make Cinnamon Rhubarb Bread

1. Preheat oven to 325°F (163°C) and grease and flour two 8×4-inch loaf pans (or line with parchment).
2. In a large bowl whisk together 1 1/2 cups brown sugar, 2/3 cup vegetable oil, 1 large egg, 1 cup buttermilk, and 1 teaspoon vanilla until smooth.
3. In a separate bowl whisk together 2 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
4. Add the dry ingredients to the wet ingredients and stir gently just until blended (do not overmix).
5. If using frozen rhubarb, thaw, drain, and pat dry; toss 1 1/2 cups chopped rhubarb with 1 tablespoon flour to coat.
6. Fold the coated rhubarb and 1/2 cup chopped walnuts or pecans (optional) into the batter.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Mix 1/2 cup granulated sugar with 1 tablespoon ground cinnamon and sprinkle evenly over each loaf.
9. Drizzle 1 tablespoon melted butter over the cinnamon-sugar topping.
10. Bake 50–60 minutes, rotating the pans halfway through baking if needed, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
11. Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack and cool completely before slicing.

Pro Tips for the Best Cinnamon Rhubarb Bread

• Coat the rhubarb: Toss chopped rhubarb with flour before folding it in to keep it evenly distributed in the batter.
• Don’t overmix: Stir just until combined to keep the bread soft and tender.
• Use frozen rhubarb properly: Thaw and drain well to avoid excess moisture.
• Prep your pan well: Grease and flour or use parchment paper for easy removal.
• Rotate while baking: Turn pans halfway through if your oven has hot spots.
• Let it cool: Rest the loaves for 10 minutes before removing, then cool completely for clean slices.
• Measure flour correctly: Spoon into the cup and level it off to avoid a dense loaf.
• Extra crunch: Sprinkle coarse sugar or oats on top for texture, similar to our Strawberry Oatmeal Crumble Bars.

Flavor Variations and Substitutions

• Lemon twist: Add lemon zest for brightness. Try our Lemon Rhubarb Loaf for a full citrus version.
• Strawberry combo: Mix in chopped strawberries for a sweeter, fruity balance.
• Maple glaze: Replace the topping with a maple-cinnamon glaze for a richer finish.
• Almond version: Add almond extract and sliced almonds. You may also like our Almond Raspberry Cake.
• Whole wheat option: Swap part of the flour for whole wheat for a heartier texture.
• Nut-free: Simply skip the nuts.
• Muffins or mini loaves: Bake as muffins (18–22 min) or mini loaves (25–35 min).
• Gluten-free: Use a 1:1 gluten-free flour blend.

Storage and Freezing

• Room temperature: Store wrapped for up to 2 days.
• Refrigerator: Keep in an airtight container for up to 5 days.
• Freezer: Wrap tightly and freeze up to 3 months. Thaw overnight or at room temperature.
• Reheating: Warm slices in the oven or microwave for a fresh-baked texture.
• Make-ahead: Best baked and frozen, but batter can be refrigerated up to 24 hours (may slightly affect texture).

For safe food storage practices, see food safety guidelines.

Is Cinnamon Rhubarb Bread Healthy?

This cinnamon rhubarb bread is a comforting baked treat rather than a low-calorie option, but it does include some beneficial ingredients.

Rhubarb provides fiber and antioxidants, while buttermilk adds a bit of protein and moisture without extra fat compared to cream.

That said, the recipe includes sugar and oil, so it’s best enjoyed in moderation. You can reduce sugar slightly or swap part of the flour with whole wheat for a more balanced version.

For nutritional reference, visit USDA FoodData Central

Answers to Common Questions

• Can I use frozen rhubarb? Definitely! Just be sure to thaw it completely, drain off excess water, and pat dry before tossing with flour and adding to your batter to avoid sogginess. If you have extra stalks to use up, you can also make rhubarb juice concentrate (with canning instructions).
• Can I reduce the sugar? Yes, you can cut back the brown sugar by about 1/4 cup without messing too much with flavor or texture. Going lower might affect sweetness and moisture though.
• Can I skip the nuts? Absolutely! Nuts are optional. You can also swap in seeds if you want a little crunch without nuts.
• Can I make muffins instead? For sure—use a muffin tin, fill cups about 3/4 full, and bake 18–22 minutes or until a toothpick comes out clean.
• What if I don’t have buttermilk? No worries! Use regular milk with 1 tablespoon vinegar or lemon juice added, let sit 5 minutes, and use as a buttermilk substitute.
• Can I use melted butter instead of oil? Yes, melted butter gives great flavor. Substitute cup-for-cup, maybe a little less butter for slightly richer crumb.
• How do I know when it’s done? Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready. The top should be golden and firm. An internal temperature between 200–210°F (93–99°C) is also a good sign if you use a thermometer.
• Why coat rhubarb with flour? The flour clings to the rhubarb pieces and helps them stay suspended in the batter—no sinking to the bottom!
• Can I double the recipe? Absolutely. Use extra pans and keep an eye on baking time. Don’t overfill pans so the bread bakes evenly.

Conclusion

This cinnamon rhubarb bread is the kind of cozy, reliable recipe that fits any moment — from slow breakfasts to afternoon coffee breaks.

It’s easy to make, full of flavor, and stays soft and delicious for days, making it perfect for both everyday baking and sharing with others.

Once you try it, it’s the kind of loaf you’ll find yourself coming back to every rhubarb season.