Marry Thompson This Cinnamon Rhubarb Bread is a moist and spiced recipe, which is made with tart fresh rhubarb and a nutty, rich brown-butter glaze. It’s the perfect spring treat, ready in about 1 hour and 30 minutes, plus cooling time.
Jump to RecipeCinnamon Rhubarb Bread Recipe Ingredients
For the Cinnamon Rhubarb Bread:
- 3 cups All-purpose Flour
- 1 Tbsp. Baking Powder
- 1 1/2 Tbsp. Cinnamon
- 1/4 tsp. Nutmeg
- 1 tsp. Kosher Salt
- 3 Large Eggs
- 1 1/2 cups Sugar
- 1/4 cup Vegetable Oil
- 1/4 cup Applesauce
- 1 Tbsp. Pure Vanilla Extract
- 2 cups Chopped Rhubarb
For the Brown-Butter Glaze:
- 4 Tbsp. Unsalted Butter
- 1 cup Sifted Powdered Sugar
- 1 tsp. Pure Vanilla Extract
- 1 to 2 Tablespoons half-and-half, as needed
How To Make Cinnamon Rhubarb Bread
- Prep Oven and Make Batter: Preheat your oven to 325°F. Lightly grease and flour two 8×4-inch loaf pans. In a large mixing bowl, stir together the flour, baking powder, cinnamon, nutmeg, and salt.
- Combine Wet and Dry Ingredients: In a separate medium bowl, beat the eggs. Stir in the sugar, oil, applesauce, and vanilla. Add these wet ingredients to the dry ingredients, stirring with a spatula until they are just moistened. Be careful not to over-mix.
- Add Rhubarb and Bake: Gently fold most of the chopped rhubarb into the batter. Divide the batter evenly between the two prepared pans and poke the few reserved rhubarb pieces into the top for a pretty effect.
- Bake and Cool: Bake for 60–65 minutes, or until a wooden toothpick inserted near the center of each loaf comes out clean. Let the loaves cool in the pans on wire racks for 10 minutes before loosening the edges and turning them out to cool completely.
- Make the Brown-Butter Glaze: Once the loaves have cooled, make the glaze. In a small saucepan over medium heat, melt the butter. Continue to cook, swirling the pan occasionally, for 6–8 minutes, until the butter is golden brown, foaming, and has a nutty aroma.
- Finish the Glaze and Serve: Carefully pour the hot browned butter into a medium bowl with the sifted powdered sugar, leaving any dark sediment behind. Add 1 tablespoon of the half-and-half and the vanilla. Stir vigorously until smooth. Add more half-and-half if needed to reach a thick but pourable consistency. Drizzle the warm glaze over the completely cooled loaves.
Recipe Tips
- How to get the perfect brown butter? The secret is to watch it carefully. As it melts and cooks, the milk solids will toast and turn a golden brown, and it will smell wonderfully nutty. As soon as you see this, pour it into the sugar to stop the cooking process, as it can go from perfect to burnt very quickly.
- How do I prevent dense bread? The most important rule for any quick bread is to not overmix the batter once you add the dry ingredients. Stir only until you no longer see streaks of dry flour. A few lumps in the batter are perfectly fine.
- Can I use frozen rhubarb? Yes. If you use frozen rhubarb, it is very important to thaw it completely and then drain off as much excess liquid as possible. Pat it dry with paper towels before adding it to the batter to prevent the bread from being too watery.
- Can I make this as muffins? Absolutely. Simply divide the batter among greased or lined muffin tins, filling them about two-thirds full. The baking time will be much shorter, around 20-25 minutes at 350°F.
What To Serve With Cinnamon Rhubarb Bread
This is a classic quick bread that is delicious on its own, especially for breakfast or as an afternoon snack. It is also wonderful served:
- With a thick smear of salted butter
- With a dollop of cream cheese
- Alongside a hot cup of coffee or tea
How To Store Cinnamon Rhubarb Bread
- Room Temperature: Store the completely cooled and glazed loaves, well-wrapped in plastic wrap or foil, at room temperature. They will stay fresh and moist for up to 4 days.
- Freeze: This bread freezes exceptionally well. Let the loaves cool completely (it’s best to freeze them before adding the glaze). Wrap them tightly in plastic wrap and a layer of foil. They will keep for up to 3 months. Thaw at room temperature before glazing and slicing.
Cinnamon Rhubarb Bread Nutrition Facts
- Serving: 1 slice
- Calories: 320 kcal
- Carbohydrates: 48g
- Protein: 4g
- Fat: 13g
- Saturated Fat: 7g
- Sugar: 28g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Botanically, rhubarb is a vegetable, but it is most often used in a culinary sense like a fruit, especially in sweet dishes like pies, crumbles, and breads, due to its intensely tart flavor that pairs beautifully with sugar.
A sunken center in a quick bread is usually a sign that it was under-baked, or that the oven door was opened too early. Ovens can vary, so always rely on the toothpick test. A toothpick inserted into the very center of the loaf should come out clean, with no wet batter attached.
Yes, a cup of chopped walnuts or pecans would be a fantastic addition to this recipe. You can fold them in at the very end along with the rhubarb.
Try More Recipes:
Cinnamon Rhubarb Bread Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy2
servings20
minutes1
hour5
minutes320
kcalA wonderfully moist and spiced quick bread packed with tart pieces of fresh rhubarb, all topped with a rich and nutty brown-butter glaze.
Ingredients
Bread: 3 cups All-purpose Flour, 1 Tbsp. Baking Powder, 1 1/2 Tbsp. Cinnamon, 1/4 tsp. Nutmeg, 1 tsp. Salt, 3 Eggs, 1 1/2 cups Sugar, 1/4 cup Oil, 1/4 cup Applesauce, 1 Tbsp. Vanilla, 2 cups Chopped Rhubarb.
Glaze: 4 Tbsp. Unsalted Butter, 1 cup Sifted Powdered Sugar, 1 tsp. Vanilla, 1-2 Tbsp. half-and-half.
Directions
- Preheat oven to 325°F. Grease two 8×4-inch loaf pans.
- In one bowl, whisk the dry bread ingredients. In another, beat the eggs, then stir in the sugar, oil, applesauce, and vanilla.
- Add the wet ingredients to the dry and stir until just moistened. Fold in the rhubarb.
- Divide the batter between the two prepared pans.
- Bake for 60–65 minutes, until a toothpick inserted into the center comes out clean. Cool completely.
- Make the glaze by browning the butter in a saucepan until it smells nutty.
- Pour the hot butter into the powdered sugar and whisk vigorously with the vanilla and half-and-half until smooth.
- Drizzle the warm glaze over the completely cooled loaves.
Notes
- The most important tip for this recipe is to not overmix the batter; this is the secret to a tender, not tough, quick bread.
- You must let the loaves cool completely before adding the glaze, otherwise the glaze will melt and become transparent.
- For the best flavor, don’t skip the step of browning the butter for the glaze; it adds an incredible nutty depth.
- Tossing the chopped rhubarb in a tablespoon of the dry flour mixture before adding it to the batter can help prevent it from sinking to the bottom.