Description
This Rhubarb Bread is a moist and flavorful quick bread perfect for spring. Made with fresh diced rhubarb, warm cinnamon, and a tender crumb, it offers a delightful balance of tart and sweet. Enhanced with crunchy walnuts, this homemade loaf is ideal for breakfast, snack, or dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Add-ins
- 2 cups fresh rhubarb, diced
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon to ensure they are evenly distributed.
- Cream butter and sugars: In a large bowl, use a mixer to cream the softened butter with granulated sugar and brown sugar until the mixture becomes light and fluffy, which usually takes a few minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then mix in the vanilla extract.
- Combine wet and dry ingredients: Alternately add the dry flour mixture and the buttermilk to the wet ingredients, beginning and ending with the dry mix. Stir gently until just combined to avoid overmixing.
- Fold in rhubarb and walnuts: Carefully fold in the diced rhubarb and walnuts (if using), distributing them evenly throughout the batter.
- Pour and bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely before slicing.
Notes
- If the rhubarb is very tart, toss it with a tablespoon of sugar before folding into the batter to balance the flavor.
- Pecans can be used as a substitute for walnuts if preferred.
- Store the bread tightly wrapped at room temperature for up to 3 days or refrigerate to keep it fresh longer.
