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Loaf of Chocolate Rhubarb Bread with chocolate chunks and rhubarb pieces

Chocolate Rhubarb Bread

A delightful bread combining rich chocolate and tart rhubarb, perfect for breakfast, dessert, or as a snack.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Baked Goods
Servings 8 slices
Calories 240 kcal

Ingredients
  

Dry Ingredients

  • 1.5 cups all-purpose flour Can substitute with gluten-free flour.
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cups unsweetened cocoa powder For a fudgier texture, increase cocoa.

Wet Ingredients

  • 1 cup granulated sugar Can be substituted with coconut sugar.
  • 0.5 cups brown sugar Can be substituted with maple syrup.
  • 0.5 cups vegetable oil Can substitute with non-dairy butter.
  • 2 large eggs Can substitute with flaxseed meal mixed with water.
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk Can substitute with plant-based milk mixed with vinegar.

Additions

  • 1 cup chopped rhubarb
  • 0.5 cups chocolate chips Optional for extra indulgence.

Instructions
 

Preparation

  • Gather all your ingredients and ensure the rhubarb is washed and finely chopped.
  • Preheat the oven to 350°F (175°C) and grease a loaf pan.

Mixing Ingredients

  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
  • In a large bowl, combine granulated sugar, brown sugar, and vegetable oil, mixing until well combined.
  • Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  • Gradually add the dry mixture to the wet ingredients, alternating with buttermilk, stirring until just combined.
  • Gently fold in the chopped rhubarb and chocolate chips, if using.

Baking

  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 50-60 minutes, checking for doneness with a toothpick.
  • Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Serving

  • Slice the bread once cooled and enjoy with optional toppings like whipped cream or ice cream.

Notes

Wrap the bread tightly in plastic wrap or store in an airtight container. Can be frozen for up to 3 months. For vegan adaptations, use flaxseed meal for eggs and plant-based milk for buttermilk.
Keyword Chocolate Desserts, Chocolate Rhubarb Bread, easy baking, Quick Bread, Rhubarb Recipes