Cinnamon Rhubarb Bread

If cozy had a flavor, it might just be this Cinnamon Rhubarb Bread. Warm, spiced, and bursting with juicy rhubarb in every bite, this quick bread strikes that perfect balance between sweet and tangy. The cinnamon brings a comforting hug of spice, while the rhubarb adds a fresh, slightly tart surprise that keeps things interesting. It’s the kind of bake that fills your kitchen with the dreamiest aroma—and tastes even better than it smells. Whether you’re enjoying it with a morning cup of coffee, an afternoon tea, or sneaking a slice for dessert, this one’s going to be on repeat. Trust me, it’s pure baked bliss.

Why You’ll Love Cinnamon Rhubarb Bread

Deliciously Unique: The sweet cinnamon and tart rhubarb combo is something special—you don’t see it every day, and people always ask for the recipe.
Moist and Tender: Thanks to the juicy rhubarb and the perfect balance of wet and dry ingredients, every slice is perfectly soft.
One-Bowl Wonder: No fancy equipment needed. Just mix, pour, and bake.
Great for Gifting: Wrap it up and share with friends or neighbors—this loaf makes a sweet little homemade gift.
Perfect for Rhubarb Season: When those vibrant stalks start popping up, this is the first thing you’ll want to bake.

Ingredients in Cinnamon Rhubarb Bread

Here’s the magic that makes this loaf so irresistible:

Fresh Rhubarb: Chopped into small pieces, it adds a tart pop that balances the sweetness of the bread.
All-Purpose Flour: Your trusty base for a tender crumb.
Baking Soda & Baking Powder: These team up to help the bread rise beautifully.
Cinnamon: Adds warmth and depth—it’s the flavor that ties it all together.
Salt: Just a pinch to balance and enhance the other flavors.
Sugar: Granulated or brown sugar works—brown adds a slight molasses note that pairs wonderfully with rhubarb.
Eggs: For structure and richness.
Oil or Melted Butter: Keeps the loaf moist and flavorful.
Vanilla Extract: Brings a smooth, sweet note that complements the cinnamon.
Optional Add-Ins: Chopped walnuts or pecans add a little crunch, and a sprinkle of cinnamon sugar on top makes for a gorgeous golden crust.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Preheat the Oven: Set your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
Prep the Rhubarb: Wash, dry, and chop your rhubarb into small chunks. If it’s really tart, you can toss it with a little sugar and let it sit while you prep the rest.
Mix Wet Ingredients: In a large bowl, whisk together the eggs, oil (or melted butter), sugar, and vanilla extract until smooth.
Add Dry Ingredients: Stir in the flour, baking soda, baking powder, cinnamon, and salt until just combined—don’t overmix!
Fold in Rhubarb: Gently stir in the chopped rhubarb (and nuts if using).
Pour and Bake: Transfer the batter to your prepared loaf pan. Sprinkle the top with cinnamon sugar if desired. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Slice: Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temp.

Nutrition Facts

Servings: 10 slices
Calories: 210
Total Fat: 9g
Saturated Fat: 2g
Cholesterol: 30mg
Sodium: 180mg
Total Carbohydrates: 30g
Dietary Fiber: 1g
Sugars: 16g
Protein: 3g
Vitamin C: 4% DV
Calcium: 3% DV
Iron: 6% DV

Preparation Time

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

How to Serve Cinnamon Rhubarb Bread

Warm with Butter: A little butter on a warm slice? Absolutely divine.
With Coffee or Tea: It’s a perfect companion to your morning or afternoon break.
As Dessert: Top with a scoop of vanilla ice cream or a drizzle of glaze for a sweet finish.
Toasted: Pop a slice in the toaster and enjoy a slightly crisp edge with a soft center.
On a Brunch Spread: Pair with fruit, yogurt, and eggs for a well-rounded and cozy brunch.

Additional Tips

Use Fresh Rhubarb: While frozen rhubarb works, fresh gives the best texture and brightest flavor.
Toss Rhubarb in Flour: This helps prevent the pieces from sinking to the bottom of the loaf.
Check Early: Oven times can vary—start checking at 50 minutes with a toothpick.
Let It Rest: Like most quick breads, it slices better once it’s cooled (if you can wait!).
Double the Recipe: Make a second loaf to freeze or share—this one goes fast!

FAQ Section

Q1: Can I use frozen rhubarb?
A1: Yes! Just thaw and drain it well to avoid adding extra moisture to the batter.

Q2: Do I need to peel the rhubarb?
A2: Nope! Just give it a good wash—no peeling necessary.

Q3: Can I make this bread gluten-free?
A3: Yes, use a 1:1 gluten-free baking flour. Check for doneness a few minutes early.

Q4: Can I make muffins instead of a loaf?
A4: Absolutely. Bake at 350°F for 18–22 minutes or until a toothpick comes out clean.

Q5: How long does this bread stay fresh?
A5: Store tightly wrapped at room temp for 2–3 days, or refrigerate for up to a week.

Q6: Can I reduce the sugar?
A6: Yes—try cutting it by 1/4 cup if your bananas or rhubarb are naturally sweet.

Q7: Is this recipe freezer-friendly?
A7: It is! Wrap the cooled loaf in plastic and foil, then freeze for up to 3 months.

Q8: What’s the best way to reheat a slice?
A8: Microwave for 10–15 seconds or toast lightly for a warm, slightly crisp bite.

Q9: Can I add a glaze or topping?
A9: Yes! A simple powdered sugar glaze or a cinnamon streusel works beautifully.

Q10: Is this kid-friendly?
A10: Very! The sweetness and soft texture make it great for kids—plus, it’s a tasty way to introduce rhubarb.

Conclusion

This Cinnamon Rhubarb Bread is the kind of bake that brings instant comfort and a whole lot of joy. It’s simple, satisfying, and full of warm, sweet-tart flavor that feels just right any time of year—especially when rhubarb’s in season. So next time you’ve got a few stalks on hand and a craving for something homemade, give this cozy loaf a go. You’ll fall in love with that first fragrant slice.

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