Cinnamon Swirl Rhubarb Bread
A delightful quick bread combining the tartness of fresh rhubarb with a warm cinnamon swirl, perfect for breakfast or a snack.
Ingredients
Bread Ingredients
- 2 cups all-purpose flour Forms the base of the bread.
- 1 cup milk Adds moisture to the bread.
- 1 egg large egg Provides structure and moisture.
- 1/3 cup vegetable oil Adds moisture and richness.
- 1 cup large diced rhubarb Gives the bread a tart flavor.
- 1 teaspoon baking powder Leavening agent for the bread.
- 1/2 teaspoon salt Enhances the flavor.
- 1 1/3 cups sugar, divided Sweetens the bread and used for cinnamon swirl.
- 2 teaspoons ground cinnamon For the cinnamon swirl.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a loaf pan and line the bottom with parchment paper.
- In a small bowl, mix together 1/3 cup of sugar and the ground cinnamon. Set aside.
Mixing Ingredients
- In a large bowl, whisk together the flour, baking powder, salt, and remaining cup of sugar.
- In a separate bowl, combine the egg, milk, and vegetable oil. Whisk until well combined.
- Pour the egg mixture into the dry mixture. Stir until just moistened; gently fold in the diced rhubarb.
Combining and Baking
- Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture over this layer, then pour in the remaining batter and top with the remaining cinnamon sugar.
- Using an offset spatula, swirl the cinnamon sugar through the batter.
- Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
Cooling
- Allow the bread to cool in the pan for about 10 minutes, then turn it out onto a rack to cool completely.
Notes
Consider adding chopped nuts for extra crunch or a splash of vanilla extract for enhanced flavor. Store in an airtight container for up to three days or freeze for up to three months.