There’s something magical about the aroma of freshly baked bread wafting through the house. It takes me back to my grandmother’s kitchen, where she would whip up delightful treats that brought everyone together. Today, I’m excited to share my recipe for Cinnamon Rhubarb Bread. This easy recipe is perfect for any occasion, whether you’re hosting a brunch or simply treating yourself. With its sweet and tangy rhubarb paired with warm cinnamon, it’s a comforting dish that’s sure to impress your loved ones. Let’s dive into this delightful baking adventure together!
Why You’ll Love This Cinnamon Rhubarb Bread
This Cinnamon Rhubarb Bread is a true gem in the baking world. It’s not just easy to make; it’s also a delightful blend of flavors that dance on your palate. The best part? You can whip it up in no time, making it a perfect solution for busy days. Plus, the combination of sweet rhubarb and warm cinnamon creates a taste that feels like a warm hug, bringing joy to every bite.
Ingredients for Cinnamon Rhubarb Bread
Gathering the right ingredients is the first step to creating your delicious Cinnamon Rhubarb Bread. Here’s what you’ll need:
All-purpose flour: The foundation of your bread, providing structure and texture.
Baking powder: This helps the bread rise, giving it that lovely fluffy texture.
Baking soda: Another leavening agent that works wonders when combined with acidic ingredients.
Salt: A pinch enhances the flavors, balancing the sweetness of the sugar.
Ground cinnamon: The star of the show, adding warmth and a comforting aroma.
Ground nutmeg: A hint of nutmeg complements the cinnamon beautifully, adding depth.
Granulated sugar: Sweetens the bread, creating a delightful contrast with the tart rhubarb.
Unsalted butter: Adds richness and moisture, making the bread tender.
Large eggs: They bind the ingredients together and contribute to the bread’s structure.
Vanilla extract: A splash of vanilla brings a lovely flavor that rounds out the sweetness.
Buttermilk: This adds moisture and a slight tang, making the bread incredibly tender.
Chopped rhubarb: The star ingredient! Its tartness pairs perfectly with the sweetness of the bread.
Chopped walnuts or pecans (optional): For a delightful crunch, add some nuts if you like.
Brown sugar and cinnamon (for topping): This sweet mixture adds a lovely caramelized crust on top.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Cinnamon Rhubarb Bread
Now that we have our ingredients ready, let’s get to the fun part—baking! Follow these simple steps to create your delicious Cinnamon Rhubarb Bread. I promise, it’s easier than you think!
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). This ensures your bread bakes evenly. While the oven warms up, grease a 9×5-inch loaf pan. I like to use butter for greasing; it adds a little extra flavor!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. This step is crucial as it evenly distributes the leavening agents and spices. A well-mixed dry blend leads to a perfectly risen bread!
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream together the granulated sugar and softened butter until it’s light and fluffy. This usually takes about 2-3 minutes. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for that lovely aroma that fills your kitchen.
Step 4: Combine Wet and Dry Ingredients
Now, it’s time to bring it all together! Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined; overmixing can lead to a dense bread, and we want it light and fluffy!
Step 5: Fold in Rhubarb and Nuts
Gently fold in the chopped rhubarb and nuts, if you’re using them. This is where the magic happens! The tartness of the rhubarb will shine through, creating a delightful contrast with the sweetness of the bread.
Step 6: Prepare for Baking
Pour the batter into your prepared loaf pan. In a small bowl, mix together the brown sugar and cinnamon for the topping. Sprinkle this mixture evenly over the batter. This will create a lovely caramelized crust as it bakes!
Step 7: Bake to Perfection
Place the loaf pan in the preheated oven and bake for 55-65 minutes. Keep an eye on it! When a toothpick inserted into the center comes out clean, it’s done. If the top starts to brown too quickly, cover it loosely with aluminum foil.
Step 8: Cool and Serve
Once baked, allow the bread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This step is important; it helps the bread set and makes slicing easier. Enjoy your warm, homemade Cinnamon Rhubarb Bread!
Tips for Success
Use fresh rhubarb for the best flavor, but frozen works too—just thaw and drain excess moisture.
Don’t skip the buttermilk; it adds moisture and tenderness to the bread.
For a richer taste, let the butter soften at room temperature before creaming.
Check for doneness a few minutes early to avoid overbaking.
Store leftovers in an airtight container to keep it fresh longer.
Equipment Needed
9×5-inch loaf pan: Essential for baking your bread; a round cake pan can work in a pinch.
Mixing bowls: Use a large bowl for wet ingredients and a medium one for dry.
Whisk: Perfect for mixing dry ingredients; a fork can also do the job.
Measuring cups and spoons: Accurate measurements are key; use a kitchen scale for precision.
Rubber spatula: Great for folding in ingredients; a wooden spoon works too.
Variations
Gluten-Free: Substitute all-purpose flour with a gluten-free blend to make this bread suitable for those with gluten sensitivities.
Vegan: Replace eggs with flaxseed meal (1 tablespoon mixed with 2.5 tablespoons water) and use a plant-based butter alternative.
Fruit Additions: Mix in other fruits like blueberries or strawberries for a delightful twist on flavor.
Spice It Up: Add a pinch of ginger or allspice for an extra layer of warmth and complexity.
Nut-Free: Omit the nuts for a nut-free version, or substitute with seeds like sunflower or pumpkin seeds for crunch.
Serving Suggestions
Pair your Cinnamon Rhubarb Bread with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert.
Enjoy it with a cup of hot tea or coffee for a cozy afternoon treat.
Serve slices warm, drizzled with honey or maple syrup for added sweetness.
FAQs about Cinnamon Rhubarb Bread
Can I use frozen rhubarb in this recipe?
Absolutely! Frozen rhubarb works just as well as fresh. Just make sure to thaw it and drain any excess moisture before adding it to the batter. This will help keep your bread from becoming too soggy.
How should I store leftover Cinnamon Rhubarb Bread?
To keep your bread fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can freeze it. Just wrap it tightly in plastic wrap and then in aluminum foil.
Can I make this bread ahead of time?
Yes! You can bake the bread a day in advance. Just let it cool completely before storing it. The flavors will meld beautifully overnight, making it even more delicious!
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute. Just mix one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’ll have a perfect buttermilk replacement!
Can I add other fruits to the Cinnamon Rhubarb Bread?
Definitely! Feel free to mix in other fruits like blueberries or strawberries. They’ll add a lovely burst of flavor and color to your bread, making it even more delightful!
Final Thoughts
Baking Cinnamon Rhubarb Bread is more than just a recipe; it’s a delightful experience that fills your home with warmth and nostalgia. Each slice offers a perfect balance of sweet and tart, making it a treat for any occasion. Whether you’re sharing it with family or savoring it alone with a cup of tea, this bread brings joy to the table. I hope you find as much happiness in baking and enjoying this bread as I do. So, roll up your sleeves, embrace the process, and let the magic of Cinnamon Rhubarb Bread brighten your day!
A delicious and easy recipe for Cinnamon Rhubarb Bread, perfect for any occasion.
Ingredients
Scale
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 1/2 cups rhubarb, chopped (fresh or frozen)
1/2 cup chopped walnuts or pecans (optional)
1 tablespoon brown sugar (for topping)
1 teaspoon cinnamon (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg.
In a large mixing bowl, cream together the granulated sugar and softened butter until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
Fold in the chopped rhubarb and nuts (if using) until evenly distributed.
Pour the batter into the prepared loaf pan. In a small bowl, mix together the brown sugar and cinnamon for the topping, then sprinkle it evenly over the batter.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
For added flavor, try adding a teaspoon of lemon zest to the batter.
If you prefer a sweeter bread, increase the sugar by 1/4 cup.
