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
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
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
