Cinnamon Swirl Rhubarb Bread
This delightful Cinnamon Swirl Rhubarb Bread features a beautiful swirl of cinnamon sugar and the tart sweetness of rhubarb, making it perfect for breakfast or dessert.
Ingredients
For the Bread
- 2 cups all-purpose flour
- 1 1/3 cups sugar, divided Split between the batter and the cinnamon sugar mixture
- 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 rhubarb is preferred
For the Cinnamon Sugar Mixture
- 2 teaspoons ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan with nonstick baking spray, then line the bottom with parchment paper.
- In a small bowl, mix 1/3 cup of sugar and 2 teaspoons of ground cinnamon and set aside.
- In a large bowl, whisk together the flour, baking powder, salt, and 1 cup of sugar.
- In another bowl, combine the egg, milk, and vegetable oil, blending until cohesive.
- Gently stir the egg mixture into the flour mixture until just moistened.
- Fold in the diced rhubarb, taking care to maintain its chunky texture.
Assembly
- Pour half of the batter into the prepared loaf pan.
- Sprinkle half of the cinnamon sugar mixture over this layer.
- Pour the remaining batter on top and sprinkle with the rest of the cinnamon sugar.
- Use an offset spatula to gently swirl the cinnamon sugar into the batter.
Baking
- Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan on a wire rack for about 10 minutes before turning it out onto the rack to cool completely.
Notes
For best flavor and texture, use fresh rhubarb. You can add a teaspoon of vanilla extract for extra flavor or mix in walnuts or pecans for a crunchy texture. Let the bread sit for a few hours before slicing for the best results.