Cinnamon Swirl Rhubarb Bread
A delightful loaf of bread that combines sweet and tart rhubarb with the warm flavor of cinnamon, perfect for breakfast or dessert.
Ingredients
Bread Ingredients
- 2 cups all-purpose flour
- 1 1/3 cups sugar, divided
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk
- 1/3 cup vegetable oil
- 1 cup large diced rhubarb Fresh or thawed from frozen
Cinnamon Sugar Mixture
- 1/3 cup sugar
- 2 teaspoons ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a standard loaf pan, lining the bottom with parchment paper.
- In a small bowl, mix together 1/3 cup of sugar and 2 teaspoons of ground cinnamon. Set aside.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and remaining cup of sugar.
- In another bowl, combine the egg, milk, and vegetable oil, then stir this into the flour mixture until just moistened. Fold in the diced rhubarb.
Assembly
- Pour half of the batter into the prepared loaf pan, sprinkle half of the cinnamon sugar mixture over it, and repeat with the remaining batter and cinnamon sugar.
- Use an offset spatula to swirl the cinnamon sugar through the batter.
Baking
- Bake in the preheated oven for about 60 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Consider adding nuts for extra crunch or a drizzle of glaze for sweetness. Store bread in an airtight container for up to three days or freeze for longer storage.