Description
A moist cinnamon rhubarb bread with a sweet swirl and tart rhubarb pieces, perfect for breakfast or a cozy coffee pairing.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup milk
- 1/3 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh rhubarb, chopped
- 1/3 cup sugar (for cinnamon swirl)
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350°F and grease a loaf pan.
- Chop rhubarb into small pieces.
- Mix flour, sugar, baking powder, and salt in a bowl.
- Whisk egg, milk, oil, and vanilla in another bowl.
- Combine wet and dry ingredients gently without overmixing.
- Fold in chopped rhubarb.
- Pour half the batter into the pan.
- Sprinkle half the cinnamon sugar mixture.
- Add remaining batter and top with remaining cinnamon sugar.
- Swirl lightly with a knife.
- Bake for 50 to 60 minutes until a toothpick comes out clean.
- Cool for 10 minutes then transfer to a rack to cool completely.
Notes
Do not overmix the batter to keep the texture soft.
Use fresh rhubarb or drain frozen rhubarb well.
Let the bread cool before slicing for best results.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg