Cinnamon Rhubarb Bread
A cool October morning, a kettle whispering on the stove, and the sweet-tart aroma of rhubarb and cinnamon filling the kitchen — that’s how this recipe became a cozy favorite in my house.
Introduction
There’s something so comforting about Cinnamon Rhubarb Bread: it’s part jammy fruit loaf, part spice-scented quick bread, and entirely fall in every warm bite. If you love seasonal baking and the bright tang of rhubarb, this loaf is a reader favorite because it’s forgiving, beginner-friendly, and perfect with a cup of tea or coffee. For more quick sweet breads to try between seasons, you might enjoy this take on air-fryer banana bread in case you want a different method to explore: air-fryer banana bread.
Why this Cinnamon Rhubarb Bread works
- Simple pantry ingredients meet fresh-tasting rhubarb for an easy loaf.
- Cinnamon adds warmth and balances rhubarb’s tartness.
- The batter is quick to mix—no stand mixer required, making it ideal for busy bakers and beginners.
Ingredients
Makes one 9×5-inch loaf
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1 1/2 tsp ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs, at room temperature
- 1/2 cup plain yogurt or milk
- 1/2 cup neutral oil or melted butter
- 1 tsp vanilla extract
- 2 cups chopped fresh rhubarb (trimmed and cut into 1/2-inch pieces)
- 1 tbsp lemon zest (optional, brightens the bread)
- 2 tbsp flour (to toss with rhubarb so it doesn’t sink)
Step-by-step Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment, leaving an overhang for easy removal.
- Toss the rhubarb: In a small bowl, toss the chopped rhubarb with 2 tablespoons of flour to help prevent it from sinking to the bottom of the loaf.
- Dry mix: In a large bowl, whisk together the 2 cups flour, baking powder, baking soda, salt, and cinnamon.
- Wet mix: In another bowl, whisk the sugars with the eggs until smooth. Add yogurt (or milk), oil (or melted butter), and vanilla; whisk just until combined.
- Combine: Pour the wet ingredients into the dry mixture and fold gently with a spatula until mostly combined — a few streaks of flour are okay. Fold in the rhubarb and lemon zest.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil after 30–35 minutes.
- Cool: Let the loaf cool in the pan for 10–15 minutes, then lift it out using the parchment and transfer to a rack to cool completely before slicing.
Tips for Success
- Room temperature ingredients mix more evenly and produce a better crumb.
- Don’t overmix: Mix just until the ingredients are combined to keep the bread tender.
- Prevent sogginess: Tossing the rhubarb in flour helps absorb excess moisture while baking.
- Check early: Ovens vary. Start checking at 45 minutes to prevent overbaking.
- For a similar moist texture with bananas, try this moist banana bread recipe to compare crumb and technique: moist banana bread.
Possible Variations
- Gluten-free: Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour, and add 1/4 tsp xanthan gum if your blend lacks it. This keeps the Cinnamon Rhubarb Bread tender and sliceable.
- Streusel topping: Mix 1/4 cup flour, 2 tbsp brown sugar, 2 tbsp butter (cold, cubed), and 1/4 tsp cinnamon; sprinkle on top before baking for a crunchy finish.
- Cinnamon swirl: For a swirl, mix 2 tbsp brown sugar with 1 tsp cinnamon and layer half the batter, sprinkle the swirl mixture, then top with remaining batter. If you like a more cinnamon-forward riff, check this cinnamon swirl rhubarb inspiration: easy air-fryer banana bread pizza for creative technique ideas that translate well to swirls.
- Nutty add-ins: Fold in 1/2 cup chopped walnuts or pecans for crunch.
Storage Recommendations
- At room temperature: Wrap cooled slices tightly in plastic wrap or store in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days; let slices come to room temperature or warm briefly before serving.
- Freezer: Wrap the whole loaf or individual slices in plastic and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours.
Pairings and serving
Serve slices plain, lightly toasted with butter, or spread with cream cheese for a richer treat. A mug of chai or a simple black coffee complements the cinnamon notes beautifully. If you enjoy experimenting with breads of all kinds, you might also like trying a savory option like this Greek chicken flatbread for a contrast in flavors: Greek chicken flatbread.
Conclusion
Cinnamon Rhubarb Bread is the kind of seasonal loaf that makes a kitchen feel like home — warm, inviting, and full of color. If you love mixing fruit and spice, you might find inspiration or alternate techniques from this Cinnamon Swirl Rhubarb Bread – That Skinny Chick Can Bake for a fun variation: Cinnamon Swirl Rhubarb Bread – That Skinny Chick Can Bake.
Frequently Asked Questions
Q: Can I use frozen rhubarb in Cinnamon Rhubarb Bread?
A: Yes — thaw and drain frozen rhubarb well, then pat dry with paper towels before tossing with the flour to reduce extra moisture.
Q: How can I make this recipe gluten-free?
A: Swap in a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend doesn’t include it. The texture may be slightly different but still delicious.
Q: Why did my Cinnamon Rhubarb Bread turn out dense or soggy?
A: Dense or soggy results often come from overmixing, too much fruit moisture, or underbaking. Toss the rhubarb in flour, mix gently, and ensure the center reaches doneness with a toothpick test.
Q: Can I freeze Cinnamon Rhubarb Bread?
A: Absolutely. Wrap slices or the whole loaf tightly and freeze for up to 3 months. Thaw in the fridge overnight or at room temperature for a few hours before enjoying.
Cinnamon Rhubarb Bread
- Total Time: 75 minutes
- Yield: 1 loaf (about 8 servings)
- Diet: Vegetarian
Description
A cozy, seasonal loaf blending sweet-tart rhubarb and warm cinnamon, perfect for fall mornings.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1 1/2 tsp ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs, at room temperature
- 1/2 cup plain yogurt or milk
- 1/2 cup neutral oil or melted butter
- 1 tsp vanilla extract
- 2 cups chopped fresh rhubarb (trimmed and cut into 1/2-inch pieces)
- 1 tbsp lemon zest (optional)
- 2 tbsp flour (to toss with rhubarb)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
- Toss the chopped rhubarb with 2 tablespoons of flour to help prevent it from sinking.
- Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
- In another bowl, whisk the sugars with the eggs until smooth. Add yogurt, oil, and vanilla; whisk until combined.
- Pour the wet ingredients into the dry mixture and fold gently with a spatula until mostly combined.
- Fold in the rhubarb and lemon zest.
- Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick comes out clean.
- Let the loaf cool in the pan for 10–15 minutes, then transfer to a rack to cool completely before slicing.
Notes
Room temperature ingredients mix more evenly. Be careful not to overmix to ensure the bread remains tender.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American