If you’re looking for the ultimate bake sale winner or simply a treat to savor with your morning coffee, Cinnamon Rhubarb Bread is your answer. The gentle hum of cinnamon, a whisper of nutmeg, and sweet-tart pops of fresh rhubarb make every bite a comfort—yet just unusual enough to have guests asking for the recipe. It’s a celebration of spring’s vibrant rhubarb, but honestly, this bread is so good, you’ll want to make it year-round. Whether you’re a seasoned baker or just starting out, this loaf is delightfully simple and absolutely irresistible.

Cinnamon Rhubarb Bread Recipe - Recipe Image

Ingredients You’ll Need

The beautiful thing about this Cinnamon Rhubarb Bread is that it puts everyday ingredients to work in a truly special way. Each ingredient brings flavor, tenderness, or a splash of cheerful color, making the loaf both homey and memorable.

All-purpose flour: Provides the soft, classic quick bread structure that holds everything together.
Baking powder & baking soda: The dynamic duo that gives rise to a beautifully domed, moist loaf.
Salt: Just enough to balance sweetness and round out the flavors.
Ground cinnamon: The warm, aromatic backbone that makes the bread sing.
Ground nutmeg: Adds an extra note of cozy spiciness and depth.
Unsalted butter, softened: For richness and a tender crumb – room temperature is key!
Granulated sugar: Sweetens the loaf but lets the rhubarb’s tartness come through.
Large eggs: Bind everything together and create a plush, moist texture.
Vanilla extract: Lends an inviting, bakery-style aroma.
Sour cream or plain yogurt: Moisture magic! These keep the bread rich without heaviness.
Chopped fresh rhubarb: Those blushing pink jewels bake up succulent and bright.
All-purpose flour (for coating rhubarb): Tossing rhubarb in flour prevents it from sinking and distributes it evenly.
Optional Cinnamon Sugar Topping: For an irresistible crunchy finish, mix sugar and cinnamon, then sprinkle before baking.

How to Make Cinnamon Rhubarb Bread

Step 1: Set the Stage

Begin by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for mess-free removal. A perfect rise starts with good prep—don’t skip this step, and your bread will pop effortlessly out of the pan.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together your flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. Whisking not only evenly disperses the leaveners and spices but also lightens the flour for a fluffier loaf. You’ll notice the aroma of cinnamon hinting at the treat to come!

Step 3: Cream Butter and Sugar

In a large bowl, cream the softened butter and granulated sugar until it’s pale and fluffy. This step creates tiny air pockets, ensuring your Cinnamon Rhubarb Bread bakes up light, not dense. An electric mixer works best, but a sturdy wooden spoon and strong arms will do in a pinch!

Step 4: Add Eggs, Vanilla, and Sour Cream

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in vanilla extract and your choice of sour cream or yogurt. This creamy mix delivers an ultra-moist yet rich crumb—so satisfying.

Step 5: Combine the Mixtures

Gradually add the dry ingredients into your wet mix, stirring just until combined. Don’t overmix; a gentle hand at this stage equals tender bread. You want it thick but not dry.

Step 6: Prepare the Rhubarb

In a small bowl, toss the chopped rhubarb with a tablespoon of flour. This classic tip keeps the fruit from sinking to the bottom and ensures a perfect scatter of tangy pink bites all through the bread.

Step 7: Fold in the Rhubarb

Gently fold the flour-coated rhubarb into your batter. Try not to overwork the batter—just a few gentle turns with a spatula until it looks evenly distributed and lovely.

Step 8: Fill the Pan and Add Topping

Pour the batter into your prepared pan, smoothing the top with a spatula. If you’re embracing extra cinnamon goodness, mix up a quick cinnamon sugar topping and sprinkle it generously over the batter.

Step 9: Bake

Bake for 50 to 60 minutes, checking with a toothpick in the last ten minutes. The toothpick should come out clean or with just a few moist crumbs. Let the bread cool in the pan for about 10 minutes before transferring to a wire rack, where it can finish cooling and the aroma can truly fill your kitchen.

How to Serve Cinnamon Rhubarb Bread

Garnishes

A warm slice is sheer bliss on its own, but for a café-style flair, dust lightly with powdered sugar just before serving. You can also top with a dollop of whipped cream or a thin almond glaze for a touch of elegance—especially when serving guests or for a special brunch spread.

Side Dishes

Cinnamon Rhubarb Bread pairs beautifully with Greek yogurt and a drizzle of honey for breakfast. If you’re sharing a snack platter, slices alongside fresh fruit or a handful of toasted nuts create a refreshing, balanced treat. For something cozy, serve with a mug of chai or a delicate herbal tea.

Creative Ways to Present

For extra wow, try serving in thick cubes on a wooden board piled high with strawberries and a side of whipped mascarpone. Or toast leftover slices briefly under the broiler and serve with vanilla ice cream for an effortless dessert. You can even cut into mini bars for a sweet addition to a spring picnic basket!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Cinnamon Rhubarb Bread wrapped tightly in plastic wrap or a beeswax wrap at room temperature. It stays moist and delicious for up to three days, making it ideal for grab-and-go breakfasts or late-night snacks alike.

Freezing

This bread freezes like a dream! Once completely cooled, wrap the loaf or individual slices tightly in plastic and then foil, or use a zip-top freezer bag. It’ll keep fresh and flavorful for up to three months. Just remember to label and date—future you will thank you.

Reheating

To bring back that just-baked magic, thaw frozen bread at room temperature. Reheat slices in a toaster oven for a few minutes or microwave gently for 10–15 seconds. For bonus points, serve warm with a pat of butter or a smear of cream cheese.

FAQs

Can I use frozen rhubarb instead of fresh?

Absolutely! You don’t even need to thaw it—just fold in the frozen chopped rhubarb as directed. This prevents excess moisture from making the bread soggy, and you’ll still get vibrant flavor and color in every bite.

What’s the best way to chop rhubarb for this bread?

Slice the rhubarb into half-inch pieces so every slice of bread has a little burst of tart fruit. Be sure to remove any leaves, as they’re not edible, and look for crisp stalks that are deep pink or red for the prettiest presentation.

Can I make this bread gluten-free?

If you want to make gluten-free Cinnamon Rhubarb Bread, use your favorite cup-for-cup gluten-free flour blend in place of all-purpose flour. The texture will still be wonderfully moist and tender—just double-check your baking powder and soda are certified gluten-free.

What can I substitute for sour cream?

If you’re out of sour cream, plain Greek yogurt is an excellent swap and keeps the bread just as moist. Even regular plain yogurt works if you’re in a pinch, but avoid using low-fat versions for the richest flavor and feel.

How do I know when my bread is done baking?

Start testing your bread at the 50-minute mark. Insert a toothpick into the center; it should come out clean or with just a few moist crumbs sticking to it. If there’s wet batter, give it another 5–10 minutes and check again. Your kitchen will smell incredible when it’s ready!

Final Thoughts

If there’s a way to bottle up the coziness of home baking, Cinnamon Rhubarb Bread does it! I hope you’ll bake a loaf for yourself and maybe another to share—it turns a simple moment into something truly special. There’s nothing quite like the aroma of cinnamon and fresh rhubarb wafting through the house. Happy baking!

Cinnamon Rhubarb Bread Recipe

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4.6 from 5 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavors of spring with this Cinnamon Rhubarb Bread. A moist and tender loaf with a hint of cinnamon and chunks of tangy rhubarb, perfect for breakfast or as a sweet snack.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Wet Ingredients:

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream or plain yogurt
1 1/2 cups chopped fresh rhubarb
1 tablespoon all-purpose flour (for coating rhubarb)

Optional Cinnamon Sugar Topping:

2 tablespoons granulated sugar mixed with 1/2 teaspoon ground cinnamon

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
Mix dry ingredients: In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Cream butter and sugar: In a large bowl, cream butter and sugar until fluffy. Beat in eggs, vanilla, and sour cream.
Combine wet and dry: Gradually add dry ingredients to wet ingredients, then fold in rhubarb coated with flour.
Bake: Pour batter into the pan, sprinkle with optional topping, and bake for 50–60 minutes.
Cool and serve: Let the bread cool before slicing and serving.

Notes

You can substitute half whole wheat flour for a heartier version.
If using frozen rhubarb, do not thaw before adding to the batter.
This bread can be stored wrapped at room temperature for up to 3 days or frozen for longer storage.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American