Rhubarb Cinnamon Bread (Print Version)
Moist bread with fresh rhubarb and cinnamon, perfect for an inviting dessert or snack.
# Ingredients:
Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 cup granulated sugar
03 -
1 teaspoon baking powder
04 -
1 teaspoon baking soda
05 -
1/2 teaspoon salt
06 -
1 teaspoon ground cinnamon
Wet Ingredients
07 -
2 large eggs
08 -
1/3 cup vegetable oil
09 -
1 teaspoon vanilla extract
Produce
10 -
1 1/2 cups fresh rhubarb, chopped
Optional Topping
11 -
1/4 cup brown sugar
12 -
1 tablespoon melted butter
# Instructions:
01 -
Set the oven temperature to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or cooking spray.
02 -
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until evenly incorporated.
03 -
In a separate bowl, beat the eggs with vegetable oil and vanilla extract until smooth and well combined.
04 -
Gradually add the wet mixture into the dry ingredients, stirring gently until just combined to avoid overmixing.
05 -
Fold in the chopped fresh rhubarb evenly throughout the batter.
06 -
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean.
07 -
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing. Optionally, sprinkle with brown sugar and drizzle melted butter before serving.
# Notes:
01 -
For best texture, avoid overmixing the batter to keep the loaf tender.