Description
This delightful Rhubarb Bread recipe offers a tender, moist loaf bursting with tangy rhubarb and warm cinnamon-orange flavors. Perfect as a breakfast treat or an afternoon snack, this quick bread combines fresh rhubarb, a hint of citrus zest, and a cinnamon-sugar topping for an enticingly sweet and tart experience.
Ingredients
Scale
Wet Ingredients
- 1 large egg
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 cup sugar
- 1 tablespoon pure vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon Morton kosher salt
- 1 tablespoon loosely packed fresh orange zest
Additional Ingredients
- 2¼ cups chopped rhubarb (½” pieces), divided
- 1 tablespoon sugar
- ¼ teaspoon cinnamon
Instructions
- Prepare Oven and Pan: Place the oven rack in the middle position and preheat the oven to 350°F. Lightly spray a metal, light-colored 9″x5″ loaf pan with non-stick spray and line it with a parchment paper sling for easy removal. Chop the rhubarb and set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the egg, buttermilk, vegetable oil, sugar, and vanilla extract until the mixture is smooth and evenly combined.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, kosher salt, and orange zest to evenly distribute all the dry ingredients.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined. Avoid overmixing to keep the bread tender.
- Incorporate Rhubarb: Fold in 2 cups of the chopped rhubarb gently to distribute it evenly throughout the batter.
- Assemble in Pan: Transfer the batter to the prepared loaf pan and spread into an even layer. Distribute the remaining ¼ cup chopped rhubarb on top, pressing lightly so it rests evenly but is not completely covered.
- Make Cinnamon-Sugar Sprinkle: In a small cup, mix 1 tablespoon sugar with ¼ teaspoon cinnamon, then sprinkle evenly over the top of the batter.
- Bake: Bake in the preheated 350°F oven for 65-70 minutes, or until the center is firm and a toothpick inserted comes out clean. Be careful not to underbake, ensuring the bread is cooked through but still moist.
- Cool: Allow the bread to cool in the pan on a cooling rack for 20 minutes. Then lift the bread out using the parchment sling and cool completely before slicing and serving.
Notes
- For a dairy-free version, substitute buttermilk with a plant-based milk mixed with lemon juice or vinegar.
- Ensure rhubarb pieces are roughly ½-inch for ideal texture and distribution.
- Do not overmix the batter to maintain a tender crumb in the bread.
- Use a light-colored metal loaf pan for even baking; dark pans can overbrown the crust.
- Allow the bread to cool completely for best slicing and flavor development.
