Cinnamon Rhubarb Bread
This Cinnamon Rhubarb Bread is a delightful spring treat! Tart rhubarb meets warm cinnamon in a moist and flavorful loaf, perfect for breakfast or an afternoon snack.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 1 loaf (12 slices)
- Category: Bread
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups chopped rhubarb
- 1/4 cup granulated sugar, for topping
- 1 teaspoon ground cinnamon, for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, and 1 teaspoon cinnamon.
- In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the chopped rhubarb.
- Pour batter into the prepared loaf pan.
- In a small bowl, combine the 1/4 cup sugar and 1 teaspoon cinnamon. Sprinkle evenly over the top of the bread.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Serve warm with a pat of butter or a dollop of whipped cream for an extra treat.
Find it online: https://kierasrecipes.com/cinnamon-rhubarb-bread-recipe/