Cinnamon Rhubarb Bread 🍞💗


A Perfect Balance of Tart Rhubarb & Warm Cinnamon Spice – Moist, Fragrant, and Irresistibly Spring-Fresh!

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 below)

Ingredients

(Professional Tip: Use fresh, firm rhubarb for the best texture. If stalks are thick, peel off any fibrous strings before chopping.)

For the Bread:

  • 2 cups all-purpose flour (or 1:1 gluten-free blend)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon (+ extra for dusting)
  • 1 cup granulated sugar (or coconut sugar for less sweetness)
  • ½ 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 (½-inch pieces; about 3-4 stalks)

Optional Streusel Topping:

  • ¼ cup brown sugar
  • 2 tbsp flour
  • 1 tbsp cold butter , cubed
  • ½ tsp cinnamon

Glaze (Optional):

  • ½ cup powdered sugar
  • 1-2 tbsp milk (or almond milk)
  • ½ tsp vanilla extract

Step-by-Step Instructions

  1. Prep the Oven & Pan:
    Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper.

  2. Mix Dry Ingredients:
    Whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.

  3. Combine Wet Ingredients:
    In a separate bowl, whisk melted butter, sugar, eggs, and vanilla until smooth.

  4. Fold Together:
    Gradually add dry ingredients to the wet mix. Stir until just combined . Fold in rhubarb.

  5. Add Streusel (Optional):
    For the topping, rub together brown sugar, flour, butter, and cinnamon until crumbly. Sprinkle over batter.

  6. Bake:
    Pour batter into the pan. Bake 55-65 minutes, or until a toothpick inserted comes out clean (cover with foil if browning too quickly).

  7. Cool & Glaze:
    Let cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with glaze (mix powdered sugar, milk, and vanilla) once cooled.


 

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