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.
Servings: 10 slices
Calories: 260kcal
Equipment
- 9×5-inch loaf pan
- mixing bowls
- whisk
- spatula
- parchment paper
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)
Instructions
- Preheat oven to 325°F (165°C). Grease and line a 9x5-inch loaf pan with parchment paper.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- In another bowl, whisk egg, milk, oil, and vanilla until smooth.
- Add wet ingredients to dry and fold gently until just combined.
- Fold in diced rhubarb evenly into the batter.
- Mix sugar and cinnamon (and nuts if using) in a small bowl.
- Spread half the batter into the pan and sprinkle half the cinnamon mixture on top.
- Add remaining batter and smooth the top.
- Sprinkle remaining cinnamon mixture on top and swirl gently with a knife if desired.
- Bake for 55–65 minutes until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a rack to cool completely.
- 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.