Description
This Rhubarb Bread is a moist and flavorful quick bread perfect for spring baking. Made with fresh rhubarb, warm cinnamon, and optional chopped nuts, it offers a delightful balance of tartness and sweetness. Its tender crumb and aromatic spices make it an ideal breakfast treat or snack.
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, melted
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Add-ins
- 1 1/2 cups fresh rhubarb, finely chopped
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan to prevent the bread from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking soda, salt, and ground cinnamon until well combined for even distribution of leavening and spices.
- Combine Wet Ingredients: In a large bowl, mix the melted butter with granulated sugar and brown sugar until the mixture is smooth and creamy. This creates a rich, sweet base.
- Add Eggs and Flavorings: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in vanilla extract and buttermilk to add moisture and flavor.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing and tough bread.
- Fold in Rhubarb and Nuts: Carefully fold in the chopped fresh rhubarb and nuts if using, distributing them evenly through the batter.
- Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top evenly to ensure uniform baking.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool the Bread: Allow the bread to cool in the pan for about 10 minutes to set before transferring it to a wire rack to cool completely, which helps maintain structure and texture before slicing.
Notes
- Fresh rhubarb provides the best flavor, but frozen rhubarb can also be used if thawed and drained properly to avoid excess moisture.
- For extra sweetness, sprinkle a tablespoon of sugar over the batter before baking.
- This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days for longer freshness.
