Cinnamon Swirl Rhubarb Bread
This cinnamon swirl rhubarb bread is a moist, tender quick bread layered with tart rhubarb and ribbons of caramelized cinnamon sugar. Easy to make with simple ingredients, it’s perfect for breakfast, snacking, or dessert during rhubarb season.
Equipment
- 9x5-inch loaf pan
- mixing bowls
- whisk
- spatula
- measuring cups and spoons
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/3 cups granulated sugar, divided
- 2 tsp ground cinnamon
- 1 large egg, room temperature
- 1 cup milk, room temperature
- 1/3 cup vegetable oil
- 1 to 2 cups fresh or frozen rhubarb, chopped
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper.
- In a small bowl, mix 1/3 cup sugar with cinnamon and set aside.
- In a large bowl, whisk flour, baking powder, salt, and remaining 1 cup sugar.
- In another bowl, whisk egg, milk, and oil until smooth.
- Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
- Fold in chopped rhubarb gently.
- Spread half the batter into the pan and sprinkle with half the cinnamon sugar.
- Add remaining batter and top with remaining cinnamon sugar. Optionally swirl lightly.
- Bake for 50–60 minutes until a toothpick inserted comes out clean.
- Cool for 10 minutes, remove from pan, and cool completely before slicing.
Notes
Do not overmix the batter to keep the crumb tender. Use room temperature egg and milk for best results. For clean slices, chill the loaf for 2–3 hours before cutting. Frozen rhubarb should be added directly without thawing to prevent excess moisture.