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Cinnamon Swirl Rhubarb Bread

Cinnamon Swirl Rhubarb Bread

This cinnamon swirl rhubarb bread is a moist and tender quick bread layered with a sweet cinnamon sugar ribbon and packed with tart rhubarb. Easy to make with no yeast, it is perfect for breakfast, snacks, or casual desserts.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cup all-purpose flour
  • 1 cup granulated sugar
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 large egg
  • 0.5 cup whole milk
  • 0.5 cup neutral oil
  • 1 tsp vanilla extract
  • 1.5 cup rhubarb, diced
  • 0.33 cup granulated sugar (for swirl)
  • 1 tsp ground cinnamon
  • 0.5 cup chopped walnuts or pecans (optional)

Equipment

  • 9×5-inch loaf pan
  • mixing bowls
  • whisk
  • spatula
  • parchment paper

Method
 

  1. Preheat oven to 325°F (165°C). Grease and line a 9x5-inch loaf pan with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking soda, and salt.
  3. In another bowl, whisk egg, milk, oil, and vanilla until smooth.
  4. Add wet ingredients to dry and fold gently until just combined.
  5. Fold in diced rhubarb evenly into the batter.
  6. Mix sugar and cinnamon (and nuts if using) in a small bowl.
  7. Spread half the batter into the pan and sprinkle half the cinnamon mixture on top.
  8. Add remaining batter and smooth the top.
  9. Sprinkle remaining cinnamon mixture on top and swirl gently with a knife if desired.
  10. Bake for 55–65 minutes until a toothpick inserted in the center comes out clean.
  11. Cool in pan for 10 minutes, then transfer to a rack to cool completely.
  12. Refrigerate before slicing for clean cuts, then slice and serve.

Notes

Do not overmix the batter to keep the crumb tender. Always bake until a toothpick comes out completely clean, as rhubarb adds extra moisture. For best slicing, chill the loaf before cutting. You can add nuts for texture or increase rhubarb to 2 cups for a more fruit-forward loaf.