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