Cinnamon Rhubarb Bread
Cinnamon Rhubarb Bread combines the delightful flavors of sweet brown sugar, tart rhubarb, and warm cinnamon, creating a comforting and aromatic baked treat perfect for various occasions.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Can be substituted with gluten-free flour blend.
- 1 cup brown sugar For a healthier option, consider replacing half with applesauce.
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon Adjust to taste.
Wet Ingredients
- ½ cup unsalted butter, melted Ensure it isn't too hot to prevent cooking the eggs.
- 1 cup buttermilk Can be replaced with dairy-free milk.
- 2 large eggs For a vegan option, substitute with flaxseed meal mixed with water.
Fruit
- 1 ½ cups fresh rhubarb, chopped Can be substituted with diced strawberries or apples.
Optional
- glaze for topping Made from powdered sugar and milk.
Instructions
Preparation
- Gather all your ingredients and preheat your oven to 350°F (175°C). Grease a loaf pan.
Mixing Dry Ingredients
- In a large bowl, whisk together the all-purpose flour, brown sugar, baking soda, salt, and ground cinnamon.
Combining Wet Ingredients
- In a separate bowl, mix the melted butter, buttermilk, and eggs until well combined.
Mixing Ingredients
- Pour the wet ingredients into the dry ingredients mixture. Stir gently until just combined; do not overmix.
Adding Rhubarb
- Carefully fold in the chopped rhubarb.
Baking
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick comes out clean.
Cooling
- Remove the pan from the oven and let it cool for a few minutes before transferring it to a wire rack.
Serving
- Slice and serve warm or at room temperature. Optionally drizzle with glaze before serving.
Notes
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate wrapped tightly for up to a week or freeze slices for up to three months. Reheat slices in the microwave or toaster for best texture.