It was one of those perfect summer mornings, and the B&B owner, a sweet elderly lady named Margaret, served us her freshly baked rhubarb bread. The combination of tangy rhubarb and warm cinnamon was unlike anything I had ever tasted. Margaret shared the recipe with me, and ever since, it has become a beloved staple in my kitchen.
What makes this bread so special is not just the flavors but also its versatility. Whether you’re enjoying it fresh out of the oven with a pat of butter or toasting a slice for breakfast, it never fails to delight. Over time, I’ve made a few tweaks to Margaret’s original recipe, like adding a handful of chopped pecans for a bit of crunch. You can also experiment with other nuts or even add a sprinkle of sugar on top for a sweet crust.
This bread is perfect for sharing with family and friends, especially during those cozy weekend brunches or as a delightful gift for neighbors. Trust me, once you try it, you’ll find yourself making it again and again.
So, let’s get baking! Follow the simple steps below to bring a touch of homemade goodness to your table with this delightful Rhubarb Cinnamon Bread.
How to Prepare Rhubarb Cinnamon Bread
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Ingredients:
- 2 cups diced rhubarb
- 1/2 cup chopped pecans
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup canola oil
- 1/2 cup buttermilk
- 1 egg
- 1/2 teaspoon vanilla extract
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
- 1 1/2 cups all-purpose flour
- Butter for greasing the pan
Directions:
Preheat your oven to 350°F. Grease an 8 x 4-inch loaf pan.
In a large bowl, combine the flour, baking soda, salt, and cinnamon. Add the brown sugar, oil, buttermilk, egg, and vanilla. Mix until well blended.
Fold in the diced rhubarb and chopped pecans gently.
Pour the batter into the greased loaf pan, spreading it out evenly. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for a while, then move it to a rack to cool completely before slicing.
FAQs:
What type of rhubarb works best for rhubarb cinnamon bread?
Fresh rhubarb is ideal for this bread because it has the right texture and tartness. If fresh rhubarb is not available, frozen rhubarb can be used as long as it is thawed and well-drained before adding it to the batter. Additionally, make sure to dice the rhubarb evenly to ensure it distributes well throughout the bread.
Can I substitute the buttermilk in the recipe?
Yes, you can substitute the buttermilk with a mixture of regular milk and lemon juice or vinegar. For every 1/2 cup of buttermilk, use 1/2 cup of milk and add 1/2 tablespoon of lemon juice or vinegar. Let the mixture sit for a few minutes until it curdles slightly before adding it to the batter. This substitution ensures the bread remains moist and flavorful.
How should I store rhubarb cinnamon bread?
To store rhubarb cinnamon bread, wrap it tightly in plastic wrap or place it in an airtight container. You can keep it at room temperature for up to three days. For longer storage, refrigerate the bread for up to a week. Alternatively, you can freeze the bread for up to three months. Make sure to slice the bread before freezing it for easy thawing and serving.
Can I add other ingredients to the rhubarb cinnamon bread?
Absolutely, you can customize this bread by adding other ingredients. Popular additions include dried fruits like raisins or cranberries, or even chocolate chips for a sweeter twist. Additionally, you can experiment with different nuts if pecans are not your preference. Walnuts or almonds can also provide a delightful crunch to the bread.
What should I do if my bread is too moist or dense?
If your rhubarb cinnamon bread turns out too moist or dense, there are a few adjustments you can make. First, ensure that the rhubarb is well-drained to prevent excess moisture. Secondly, check that your baking soda is fresh, as old baking soda can lose its leavening power. Lastly, avoid overmixing the batter, as this can lead to a dense texture. Mixing just until the ingredients are combined is key to a lighter, fluffier bread.
Rhubarb Cinnamon Bread
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup brown sugar
- 1/2 cup canola oil
- 1/2 cup buttermilk
- 1 egg
- 1/2 teaspoon vanilla extract
- 2 cups diced rhubarb
- 1/2 cup chopped pecans
- Butter for greasing the pan
Instructions
- Preheat your oven to 350°F. Grease an 8 x 4-inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. Stir in the brown sugar, oil, buttermilk, egg, and vanilla until everything is well combined. Gently fold in the diced rhubarb and chopped pecans.
- Pour the batter into the greased loaf pan, spreading it evenly. Bake for about 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for a bit, then transfer it to a rack to cool completely before slicing.
