Cinnamon Swirl Rhubarb Bread

Get ready to bake the most delicious loaf of Cinnamon Swirl Rhubarb Bread! This recipe perfectly balances tart rhubarb with a sweet cinnamon swirl, creating a wonderfully moist and flavorful quick bread that’s perfect for any occasion. It’s a delightful way to use fresh rhubarb and will quickly become a favorite in your baking rotation.

Why You Will Love This Recipe

This Cinnamon Swirl Rhubarb Bread is a guaranteed crowd-pleaser. The unique tartness of the rhubarb is beautifully complemented by the warm, comforting notes of cinnamon, creating a flavor profile that is both refreshing and satisfying. The swirl adds a delightful visual appeal and an extra burst of cinnamon goodness in every bite. It bakes up incredibly moist and tender, making it perfect on its own or with a dollop of cream cheese frosting.

Ingredients

• All-purpose flour
• Granulated sugar
• Baking soda
• Salt
• Ground cinnamon
• Vegetable oil
• Eggs
• Milk
• Vanilla extract
• Fresh rhubarb, chopped
• Butter, softened
• Brown sugar

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, 1 cup granulated sugar, baking soda, and salt.
3. In a separate bowl, whisk together the vegetable oil, eggs, milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Gently fold in the chopped rhubarb.
6. Prepare the cinnamon swirl: In a small bowl, cream together the softened butter and brown sugar. Stir in 2 tablespoons of cinnamon.
7. Pour half of the batter into the prepared loaf pan. Spoon about half of the cinnamon swirl mixture over the batter. Swirl it in gently with a knife or skewer.
8. Pour the remaining batter over the top. Dollop the remaining cinnamon swirl mixture on top and swirl it in again.
9. Bake for 50-65 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Expert Tips / Pro Tips

For the best texture, be careful not to overmix the batter once the flour is added. Overmixing can develop the gluten too much, leading to a tougher bread. Ensure your rhubarb is chopped into uniform pieces for even distribution throughout the loaf. If your cinnamon swirl seems too stiff to swirl, you can add a teaspoon of milk to loosen it up. Tent the loaf with foil during the last 15-20 minutes of baking if the top is browning too quickly.

Variations & Substitutions

Don’t have rhubarb? You can substitute it with fresh or frozen berries like strawberries or blueberries, though their sweetness may require slight adjustments to the sugar. For a richer flavor, add a teaspoon of almond extract to the batter. If you prefer a stronger cinnamon flavor, you can add an extra teaspoon of cinnamon to the swirl mixture. A sprinkle of chopped nuts, such as walnuts or pecans, can be added to the batter for extra crunch.

Serving Suggestions

This Cinnamon Swirl Rhubarb Bread is delicious served warm or at room temperature. It’s wonderful on its own, but a light dusting of powdered sugar or a simple cream cheese glaze elevates it even further. It pairs beautifully with a cup of coffee or tea for breakfast or a mid-afternoon snack. For a more decadent treat, serve with your favorite fruit jam or a dollop of whipped cream.

Storage, Freezing & Reheating

Store cooled Cinnamon Swirl Rhubarb Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cooled loaf tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe bag. It can be frozen for up to 3 months. To thaw, remove from the freezer and let it come to room temperature. To reheat, slice and warm in a toaster oven or a low oven (around 300°F/150°C) for a few minutes until warmed through.

Nutrition Information

FAQ

Can I use frozen rhubarb?

Yes, you can use frozen rhubarb. Thaw it completely and drain off any excess moisture before adding it to the batter. You may need to slightly increase the baking time.

How do I prevent the rhubarb from sinking to the bottom?

Tossing the chopped rhubarb with a tablespoon of the measured flour before adding it to the batter can help prevent it from sinking.

Why is my bread dry?

Overbaking is the most common reason for dry bread. Ensure you are checking for doneness with a toothpick and remove it from the oven as soon as it comes out clean. Also, make sure you haven’t overmixed the batter.

Can I make this bread without rhubarb?

Yes, while it won’t be “rhubarb” bread, you could substitute with other fruits like chopped apples or berries, or omit it entirely and focus on the cinnamon swirl. The texture might be slightly different.

Cinnamon Swirl Rhubarb Bread

A delightful and moist quick bread featuring a tangy rhubarb filling swirled into a tender cinnamon-spiced batter, topped with a simple glaze.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 slices

Course: Breakfast, Brunch, Dessert

Cuisine: American, Baking

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Rhubarb Swirl

• 2 cups rhubarb fresh or frozen, chopped
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon

For the Bread

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For the Glaze

• 1 cup powdered sugar
• 2-3 tablespoons milk

Method

 

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. Prepare the rhubarb swirl: In a medium bowl, combine chopped rhubarb, 1/4 cup granulated sugar, cornstarch, and 1 teaspoon cinnamon. Mix well and set aside.
3. In a large bowl, whisk together flour, baking soda, salt, and 1 teaspoon cinnamon. In a separate bowl, cream together softened butter and 1 1/2 cups granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
4. Add half of the dry ingredients to the wet ingredients and mix until just combined. Pour in the buttermilk and mix until smooth. Add the remaining dry ingredients and mix until just combined, being careful not to overmix.
5. Spread half of the batter into the prepared loaf pan. Spoon the rhubarb mixture evenly over the batter. Top with the remaining batter, spreading it to cover the rhubarb. Swirl gently with a knife or skewer if desired.
6. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
7. Prepare the glaze: Whisk together powdered sugar and 2 tablespoons of milk until smooth. Add more milk, 1 teaspoon at a time, if needed to reach desired drizzling consistency. Drizzle over cooled bread.

Notes

Allow the bread to cool completely before slicing for the cleanest cuts. This bread is delicious on its own or served with a light dusting of powdered sugar.