Description
This cinnamon rhubarb bread is soft, moist, and perfectly balanced with sweet cinnamon and tangy rhubarb. An easy and comforting recipe for breakfast or dessert.
Ingredients
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
Pinch of salt
1 tsp ground cinnamon
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup buttermilk
1 1/2 cups chopped rhubarb
1/2 cup chopped walnuts or pecans (optional)
Topping:
1/4 cup brown sugar
1 tsp cinnamon
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, then mix in vanilla.
5. Add dry ingredients alternately with buttermilk, mixing gently.
6. Fold in rhubarb and nuts.
7. Pour batter into pan and smooth top.
8. Sprinkle brown sugar and cinnamon topping.
9. Bake for 55–65 minutes until a toothpick comes out clean.
10. Cool 10 minutes, then transfer to rack to cool completely.
Notes
Do not overmix the batter to keep the bread soft and tender. If using frozen rhubarb, chop it while frozen and avoid adding excess moisture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 20g
- Fat: 12g
- Carbohydrates: 38g
- Protein: 4g