Can I use frozen rhubarb in Cinnamon Swirl Rhubarb Bread?

Yes, frozen rhubarb works very well in Cinnamon Swirl Rhubarb Bread. Add the rhubarb directly from frozen without thawing to prevent excess moisture from making the batter too wet. You may need to increase the baking time slightly.

How should I store Cinnamon Swirl Rhubarb Bread?

Store Cinnamon Swirl Rhubarb Bread tightly wrapped at room temperature for up to three days. For longer freshness, refrigerate it in an airtight container. The bread also freezes well for up to three months.

Why did my rhubarb bread turn out dense?

Dense quick bread is usually caused by overmixing the batter. Stir the ingredients only until combined. Overmixing develops gluten and creates a heavier texture instead of a soft, tender loaf.

What flavors pair well with Cinnamon Swirl Rhubarb Bread?

Cinnamon Swirl Rhubarb Bread pairs beautifully with strawberries, oranges, vanilla, walnuts, pecans, and warm spices like nutmeg or ginger. These flavors complement the tartness of rhubarb while enhancing the sweetness of the cinnamon swirl.

Cinnamon Swirl Rhubarb Bread – Easy Homemade Favorite

Name: Cinnamon Swirl Rhubarb Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/3 cups granulated sugar, divided; 2 teaspoons ground cinnamon; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 large egg; 1 cup whole milk; 1/3 cup vegetable oil; 1 cup diced fresh rhubarb; Nonstick baking spray for greasing pan; 1 sheet parchment paper for lining pan

Description

Cinnamon Swirl Rhubarb Bread is a moist and tender quick bread filled with tart rhubarb chunks and layered with a sweet cinnamon sugar swirl. Perfect for breakfast, brunch, or dessert, this homemade loaf combines warm spice flavors with seasonal rhubarb for a comforting baked treat.

Ingredients

Scale

2 cups all-purpose flour
1 1/3 cups granulated sugar, divided
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1 cup whole milk
1/3 cup vegetable oil
1 cup diced fresh rhubarb
Nonstick baking spray for greasing pan
1 sheet parchment paper for lining pan

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Instructions

Preheat the oven to 350°F and grease a loaf pan with nonstick baking spray. Line the bottom with parchment paper.
In a small bowl, combine 1/3 cup sugar and 2 teaspoons cinnamon. Set aside.
In a large mixing bowl, whisk together the flour, baking powder, salt, and remaining 1 cup sugar.
In another bowl, whisk together the egg, milk, and vegetable oil until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Fold the diced rhubarb into the batter using a spatula.
Spread half of the batter into the prepared loaf pan and sprinkle with half of the cinnamon sugar mixture.
Add the remaining batter on top and finish with the remaining cinnamon sugar mixture.
Use a knife or offset spatula to lightly swirl the cinnamon mixture into the batter if desired.
Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.
Cool the bread in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Wrap and chill the bread for easier slicing before serving.

Notes

Fresh rhubarb provides the best flavor and texture for this recipe.
If using frozen rhubarb, add it directly to the batter without thawing.
Avoid overmixing the batter to keep the bread soft and tender.
Check the bread early during baking since oven times may vary.
Add 1/2 cup chopped walnuts or pecans for extra crunch.
The bread freezes well for up to 3 months when tightly wrapped.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 234
Sugar: 22g
Sodium: 146mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 3g
Cholesterol: 17mg