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Cinnamon Swirl Rhubarb Bread

This delightful bread combines sweet and tart flavors with a beautiful cinnamon swirl, making it perfect for breakfast, brunch, or as a cozy afternoon snack.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Bread Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk (or make a quick substitute with regular milk and vinegar)
  • 1 cup fresh rhubarb, diced
Cinnamon Swirl Ingredients
  • 1/4 cup sugar (for the cinnamon swirl)
  • 1 tablespoon ground cinnamon (for the swirl)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper.
  2. In a mixing bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
  3. In a separate bowl, cream the softened butter and sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs, one at a time, followed by the vanilla extract until just incorporated.
  5. Alternate adding the dry mixture with the buttermilk, starting and finishing with the dry ingredients. Stir until just combined.
  6. Fold in the chopped rhubarb into the batter gently.
Swirling and Baking
  1. In a small bowl, combine the 1/4 cup sugar and 1 tablespoon cinnamon.
  2. Pour half of the batter into your prepared loaf pan, sprinkle half of the cinnamon-sugar mixture over the batter, add the remaining batter, and finish with the remaining cinnamon-sugar. Gently swirl the mixture with a knife.
  3. Bake for about 50-60 minutes, or until a toothpick comes out clean.
  4. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.
  5. Slice, serve, and enjoy!

Notes

For best results, use fresh rhubarb. This bread can be stored for up to three days at room temperature or frozen for 2-3 months. Feel free to add nuts or chocolate chips for a variation.