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Cinnamon Swirl Rhubarb Bread

This delightful and moist bread combines the tartness of rhubarb with the warm spices of cinnamon, making it perfect for coffee breaks or as a cozy treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the bread
  • 1 cup chopped rhubarb (fresh or frozen) Use fresh if available; if not, thaw frozen and drain excess liquid.
  • 1 cup sugar Plus a bit for sprinkling on top.
  • ½ cup butter, softened
  • 2 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
For the cinnamon swirl
  • 1 tablespoon cinnamon
  • 2 tablespoons sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a large mixing bowl, cream together ½ cup of softened butter and 1 cup of sugar until smooth and fluffy.
  3. Add in 2 large eggs, 1 cup of milk, and 1 teaspoon of vanilla extract, blending well.
  4. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Gradually add this mixture to your wet ingredients, stirring until just combined.
  5. Gently fold in the chopped rhubarb.
Cinnamon Swirl Assembly
  1. In a small bowl, mix together 1 tablespoon of cinnamon and 2 tablespoons of sugar.
  2. Pour half of the batter into the prepared loaf pan, sprinkle half of the cinnamon-sugar mixture on top, then repeat with the remaining batter and cinnamon swirl.
  3. Using a knife, gently swirl through the batter to create a cinnamon ribbon.
Baking
  1. Bake in the preheated oven for about 55-60 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool longer.

Notes

For extra crunch, consider adding chopped nuts or chocolate chips. If storing leftovers, wrap in plastic wrap or aluminum foil; the bread lasts up to 3 days at room temperature or can be frozen for up to 3 months.