Cinnamon Rhubarb Bread

Cinnamon Rhubarb Bread: A Moist & Flavorful Springtime Quick Bread

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1. Introduction

There’s a special kind of joy that comes with baking a loaf of quick bread, especially when it features the seasonal magic of rhubarb. This Cinnamon Rhubarb Bread is a true testament to simple pleasures, offering a comforting embrace of warm spices, tender texture, and that irresistible sweet-tart zing that only fresh rhubarb can provide. Imagine the inviting aroma filling your kitchen as it bakes, promising a slice of pure comfort.

This recipe is designed for ease and deliciousness. The quick bread format means no yeast, no kneading, just a straightforward mixing process that yields a wonderfully moist crumb, thanks to the addition of sour cream. Each bite delivers a burst of tart rhubarb softened by the warmth of cinnamon, all crowned with a delightful crunchy cinnamon sugar topping that adds both sweetness and texture. It’s a perfect balance that’s incredibly satisfying. Whether you’re looking for a delightful addition to your breakfast table, a cozy companion for your afternoon tea, or a thoughtful homemade gift, this Cinnamon Rhubarb Bread is a winner.

It’s a fantastic way to utilize spring’s bounty, much like our Rhubarb Custard Bars celebrate the season’s unique flavor in a different form. Get ready to experience a new favorite!

2. Recipe Summary Block

  • Cuisine: American / Quick Bread
  • Course: Breakfast, Brunch, Snack, Dessert
  • Difficulty Level: Easy
  • Prep Time: 15 minutes
  • Baking Time: 55-65 minutes
  • Total Time: Approximately 1 hour 15 minutes (including minimum baking time)
  • Servings: 10 slices
  • Dietary Classification: Vegetarian (contains dairy, eggs). Can be adapted to be gluten-free (using certified gluten-free all-purpose flour blend) or dairy-free (using plant-based butter and sour cream/yogurt alternatives).

3. Equipment and Utensils Needed

To bake your delicious Cinnamon Rhubarb Bread, you’ll need these standard kitchen tools:

  • 9×5 inch loaf pan: The ideal size for this quick bread, ensuring even baking and a classic loaf shape.
  • Parchment paper: To line the loaf pan, making it incredibly easy to lift the cooled bread out.
  • Medium mixing bowl: For whisking together the dry ingredients.
  • Large mixing bowl: For creaming the butter and sugar, and mixing the wet ingredients and final batter.
  • Whisker(s): At least one whisk for dry ingredients, and ideally an electric mixer or a sturdy whisk for the wet ingredients.
  • Electric mixer (optional): A handheld or stand mixer with a paddle attachment makes creaming butter and sugar much quicker and more efficient, resulting in a lighter texture.
  • Rubber spatula: For scraping down the sides of the bowl, folding in the rhubarb, and pouring batter.2
  • Measuring cups and spoons: For precise ingredient measurements.
  • Small bowl: For mixing the cinnamon sugar topping.
  • Wire rack: For cooling the baked bread completely.
  • Toothpick or wooden skewer: To test the bread for doneness.

4. Ingredients Section

Gather these simple ingredients to bake your comforting Cinnamon Rhubarb Bread.

  • 1 1/2 cups (180g) all-purpose flour: The foundation of your quick bread.
  • 1 teaspoon (5g) baking powder: A leavening agent that helps the bread rise.3
  • 1/2 teaspoon (2.5g) baking soda: Another leavening agent, activated by the acidity in the sour cream.
  • 1/4 teaspoon (1.25g) salt: Balances the sweetness and enhances overall flavor.
  • 1 teaspoon (5g) ground cinnamon: Provides warmth and pairs perfectly with rhubarb.
  • 1/2 cup (113g) unsalted butter, softened: Adds richness and moisture. Ensure it’s at room temperature for easy creaming.
  • 3/4 cup (150g) granulated sugar: Sweetens the bread.
  • 2 large eggs: Provide structure and moisture. Have them at room temperature for better incorporation.
  • 1 teaspoon (5ml) vanilla extract: Enhances the overall flavor.
  • 1/2 cup (120g) sour cream: Adds moisture and tenderness to the bread, contributing to its wonderfully soft crumb. Ensure it’s at room temperature.
  • 1 1/2 cups (approx. 180g) diced fresh rhubarb: Use fresh, tender rhubarb stalks. Chop them into small, roughly 1/2-inch pieces. Important Tip: To prevent the rhubarb from sinking to the bottom of the loaf, toss the diced rhubarb with 1 teaspoon of flour in a separate small bowl before folding it into the batter. Avoid the rhubarb leaves as they are poisonous.

For the Cinnamon Sugar Topping:

  • 2 tablespoons (25g) granulated sugar: For the sweet, crunchy topping.
  • 1/2 teaspoon (2.5g) cinnamon: For a delightful cinnamon flavor in the topping.

Notes on Ingredient Preparation:

  • Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature. This helps them combine more smoothly, resulting in a more uniform batter and better texture.
  • Rhubarb Preparation: Wash the rhubarb stalks thoroughly and trim off any tough ends. If the stalks are very thick and fibrous, you can peel the outer layer, but for thinner, more tender stalks, peeling isn’t usually necessary. Dice into small, uniform pieces. Don’t forget to toss it with flour!

5. Step-by-Step Instructions

Follow these detailed instructions to bake your moist and delicious Cinnamon Rhubarb Bread.

1. Prepare Oven and Loaf Pan:

  • Preheat Oven: Preheat your oven to 350°F (175°C).4
  • Prepare Pan: Grease a 9×5 inch loaf pan. Line the bottom and two long sides of the pan with a strip of parchment paper, leaving an overhang on the sides. This creates “handles” for easy removal of the baked loaf. Lightly grease the parchment paper as well.

2. Prepare Dry Ingredients:

  • In a medium bowl, whisk together the 1 1/2 cups (180g) all-purpose flour, 1 teaspoon (5g) baking powder, 1/2 teaspoon (2.5g) baking soda, 1/4 teaspoon (1.25g) salt, and 1 teaspoon (5g) ground cinnamon until well combined. Set aside.

3. Prepare Wet Ingredients:

  • In a large bowl, using an electric mixer (or a sturdy whisk), cream together the 1/2 cup (113g) softened unsalted butter and 3/4 cup (150g) granulated sugar on medium speed until the mixture is light and fluffy (about 2-3 minutes).
  • Beat in the 2 large room temperature eggs one at a time, mixing well after each addition, until fully incorporated.
  • Mix in the 1 teaspoon (5ml) vanilla extract and 1/2 cup (120g) sour cream until just combined. Scrape down the sides of the bowl as needed.

4. Combine Batter and Fold in Rhubarb:

  • Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or with a rubber spatula just until combined. Be careful not to overmix; mixing only until the flour streaks disappear will ensure a tender bread.
  • Prepare Rhubarb: In a separate small bowl, toss the 1 1/2 cups (180g) diced fresh rhubarb with 1 teaspoon of flour (from the tip).
  • Fold in Rhubarb: Gently fold the flour-tossed diced rhubarb into the batter using a rubber spatula. Mix just enough to distribute the rhubarb evenly.

5. Pour Batter and Add Topping:

  • Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
  • Prepare Topping: In a very small bowl, mix the 2 tablespoons (25g) granulated sugar and 1/2 teaspoon (2.5g) cinnamon for the topping.
  • Add Topping: Sprinkle the cinnamon sugar topping evenly over the top of the batter in the loaf pan.

6. Bake and Cool:

  • Bake: Bake in the preheated oven (350°F / 175°C) for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. The top should be golden brown and the bread should feel springy to the touch.
  • Cool in Pan: Let the bread cool in the loaf pan for 10 minutes. This allows it to firm up slightly before being removed.
  • Cool on Rack: After 10 minutes, use the parchment paper overhangs to carefully lift the bread out of the pan and transfer it to a wire rack to cool completely before slicing and serving. Cooling completely is essential for the best texture.

7. Expert Tips and Variations

Enhance your Cinnamon Rhubarb Bread with these expert tips and explore delicious variations.

Expert Tips from a Professional Chef:

  1. Room Temperature Ingredients: For a consistently smooth and well-emulsified batter, ensure your butter, eggs, and sour cream are all at room temperature. This allows them to blend seamlessly, preventing curdling and resulting in a more tender crumb.
  2. Do NOT Overmix the Batter: This is the golden rule for quick breads. Once you add the dry ingredients to the wet, mix only until the flour streaks are just incorporated. Overmixing develops the gluten in the flour, leading to a tough, rubbery bread instead of a soft, moist one.
  3. Toss Rhubarb with Flour (Crucial for Quick Breads!): The tip provided in the recipe is vital. Coating the diced rhubarb (or any fruit in quick breads like our Banana Nut Muffins Recipe) in a small amount of flour before folding prevents it from sinking to the bottom of the loaf during baking.
  4. Test for Doneness: The toothpick test is your best friend. Insert a toothpick into the center of the loaf; it should come out clean, with no wet batter clinging to it. If it’s still wet, continue baking for a few more minutes and test again.
  5. Cool Completely Before Slicing: While it’s tempting to slice into warm bread, quick breads continue to set and firm up as they cool. Slicing too soon can result in a crumbly texture and a gummy interior.

Common Mistakes to Avoid:

  1. Cold Butter/Eggs/Sour Cream: Leads to a lumpy batter and can affect the final texture.
  2. Overmixing: The most common cause of dense, tough quick bread.
  3. Not Tossing Rhubarb with Flour: Leads to all the fruit sinking to the bottom.
  4. Undercooking: Results in a wet, gooey center.

Creative Recipe Variations:

  1. Lemon Glaze: Once the bread has completely cooled, drizzle it with a simple lemon glaze. Whisk together 1 cup (120g) powdered sugar with 2-3 tablespoons (30-45ml) fresh lemon juice until smooth and pourable. The lemon complements rhubarb beautifully.
  2. Nutty Addition: Add 1/2 cup of chopped walnuts, pecans, or even slivered almonds to the batter along with the rhubarb for an extra crunch and flavor.
  3. Streusel Topping: Instead of a simple cinnamon sugar topping, create a streusel: combine 1/4 cup (30g) all-purpose flour, 2 tablespoons (25g) granulated sugar, 2 tablespoons (25g) brown sugar, and 2 tablespoons (28g) cold butter (cubed) until crumbly. Sprinkle over the batter before baking.
  4. Spice Variations: Experiment with other warm spices like a pinch of ground ginger, nutmeg, or cardamom along with the cinnamon in the batter.
  5. Fruit Combinations: While rhubarb is the star, you could combine it with other fruits. Try 1 cup diced rhubarb and 1/2 cup fresh blueberries for a delicious berry-rhubarb bread. Adjust sugar if the added fruit is very sweet.
  6. Cream Cheese Swirl: Before adding the cinnamon sugar topping, swirl in a few dollops of a simple cream cheese mixture (4 oz softened cream cheese + 1/4 cup sugar + 1 egg yolk) for a cheesecake-like ribbon.

8. Serving Suggestions

Cinnamon Rhubarb Bread is a versatile and comforting treat, perfect for various occasions.

  • Plating and Presentation: Serve the bread sliced on a platter. The golden crust, visible rhubarb pieces, and cinnamon sugar topping make it visually appealing.
  • Complementary Pairings:
    • Hot Beverages: Enjoy a slice with a warm cup of coffee, tea, or a comforting mug of hot chocolate.
    • Cold Beverages: A glass of cold milk is a classic pairing for quick breads.
    • Creamy Toppings: For an extra indulgence, spread a thin layer of softened cream cheese, a dollop of whipped cream, or a scoop of vanilla ice cream (if serving as a dessert).
    • Fruit Spreads: Serve alongside a small dish of fruit preserves or apple butter.
  • Occasions: This quick bread is ideal for:
    • Breakfast or Brunch: A delightful addition to a weekend breakfast or holiday brunch spread.
    • Afternoon Tea: A charming accompaniment to an afternoon tea.
    • Snacks: A satisfying and flavorful snack any time of day.
    • Dessert: A comforting dessert, especially when served warm with a scoop of ice cream.
    • Gifts: A thoughtful homemade gift for friends, neighbors, or teachers.

9. Nutritional Information (Per Serving)

Nutritional information is approximate and can vary based on specific ingredients and portion sizes used.

Estimated Nutritional Breakdown (per slice, assuming 10 slices):

  • Calories: Approximately 280 kcal
  • Protein: Approximately 4-5g
  • Fat: Approximately 12-15g
    • Saturated Fat: 7-9g
    • Unsaturated Fat: 5-6g
  • Carbohydrates: Approximately 35-40g
  • Sugar: Approximately 20-25g
  • Fiber: Approximately 1-2g
  • Sodium: Approximately 150-200 mg (can vary based on salt content in baking powder/soda and added salt)

This Cinnamon Rhubarb Bread offers a delightful balance of flavor and comfort. It’s a lovely treat to enjoy as part of a balanced diet.

10. Storage and Reheating Instructions

Proper storage is key to keeping your Cinnamon Rhubarb Bread fresh and moist.

  • Storage Guidelines:
    • Room Temperature: As per the tip, once completely cooled, store the bread tightly wrapped in plastic wrap or aluminum foil, or in an airtight container, at room temperature for up to 3 days.
    • Refrigeration: For longer freshness, especially in warmer climates or if containing fruit, you can refrigerate the bread for up to 5-7 days. Ensure it’s tightly wrapped to prevent it from drying out.
  • Freezing Recommendations:
    • Whole Loaf: Once the bread is completely cooled, wrap it tightly in plastic wrap, then again in aluminum foil. Place it in a freezer-safe bag. Freeze for up to 2-3 months.
    • Individual Slices: For convenience, you can slice the cooled bread and wrap individual slices tightly in plastic wrap, then store them together in a freezer bag or airtight container. This allows you to thaw just what you need.
  • Thawing Frozen Bread:
    • Whole Loaf: Thaw the wrapped loaf in the refrigerator overnight, or on the counter for a few hours.
    • Individual Slices: Thaw at room temperature for 30-60 minutes.
  • Reheating Methods:
    • Toaster/Toaster Oven: For individual slices, a toaster or toaster oven works wonderfully to warm the bread and crisp up the crust.
    • Oven: For a whole loaf or multiple slices, wrap in foil and reheat in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until warmed through.
    • Microwave: For a softer texture, individual slices can be warmed in the microwave for 15-30 seconds. Be careful not to overheat, as this can make the bread tough.
Cinnamon Rhubarb Bread

11. Frequently Asked Questions (FAQ)

Here are some common questions about making and enjoying your Cinnamon Rhubarb Bread:

  • Why did my rhubarb sink to the bottom of the bread? This is a common issue with quick breads containing fruit! The key is to toss the diced rhubarb with a small amount (about 1 teaspoon) of flour before folding it into the batter. This light coating helps the rhubarb suspend in the batter, preventing it from sinking during baking.
  • Can I use frozen rhubarb? Yes, you can use frozen rhubarb. There’s no need to thaw it first. Just chop it if the pieces are too large and toss it with flour as directed. Frozen rhubarb might release a bit more moisture, but it usually doesn’t significantly affect the final result in this recipe.
  • How do I know when the bread is done baking? The best test is to insert a toothpick or a thin wooden skewer into the center of the loaf. If it comes out clean, with no wet batter clinging to it, the bread is done. The top should also be golden brown, and the loaf should feel springy when gently pressed.
  • Can I make this bread gluten-free or dairy-free? Yes! For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend (ensure it contains xanthan gum). For a dairy-free version, use a plant-based butter alternative and a dairy-free sour cream or plain plant-based yogurt alternative.
  • What if I don’t have sour cream? If you don’t have sour cream, you can substitute it with plain Greek yogurt (full-fat recommended for best moisture), buttermilk, or a combination of milk and lemon juice/vinegar (for every 1/2 cup of milk, add 1/2 tablespoon of lemon juice or white vinegar, let sit for 5-10 minutes). The sour cream/yogurt provides crucial moisture and a tender crumb.
  • Can I add other fruits or nuts to this bread? Absolutely! This recipe is very adaptable. You could add 1/2 cup of chopped walnuts or pecans along with the rhubarb for a nutty crunch. You could also substitute some of the rhubarb with other fruits like blueberries, diced apples, or raspberries. Remember to toss any added fruit with a bit of flour to prevent sinking.

Enjoy the comforting flavors and easy preparation of this delicious Cinnamon Rhubarb Bread!

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