Cinnamon Swirl Rhubarb Bread
A delightful fusion of sweet and tangy flavors, this homemade bread features a tender crumb swirled with cinnamon sugar and juicy rhubarb.
Ingredients
For the Cinnamon Swirl
- 1/3 cup sugar To mix with cinnamon
- 2 teaspoons ground cinnamon For creating the swirl
For the Bread
- 2 cups all-purpose flour Base of the bread
- 1 teaspoon baking powder To help the bread rise
- 1/2 teaspoon salt To balance sweetness
- 1 cup sugar To sweeten the bread
- 1 large egg For binding the ingredients
- 1 cup milk Adds moisture to the bread
- 1/3 cup vegetable oil For richness
- 1 cup large diced rhubarb Adds tartness and flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a loaf pan with nonstick baking spray and line the bottom with parchment paper.
- In a small bowl, mix 1/3 cup of sugar with 2 teaspoons of ground cinnamon.
Mixing the Batter
- In a large mixing bowl, whisk together 2 cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and the remaining 1 cup of sugar.
- In another bowl, combine 1 egg, 1 cup of milk, and 1/3 cup of vegetable oil, whisking until smooth.
- Stir the egg mixture into the flour mixture, mixing until just moistened.
- Gently fold in 1 cup of diced rhubarb, being careful not to overmix.
Assembling the Bread
- Pour half of the batter into the prepared loaf pan, followed by half of the cinnamon sugar mixture.
- Repeat these layers, topping the final batter layer with the remaining cinnamon sugar.
- Use an offset spatula or butter knife to swirl the cinnamon sugar through the batter gently.
Baking
- Place the loaf pan in the oven and bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan on a rack for 10 minutes before turning it out onto the rack to cool completely.
Notes
Try adding nuts or a splash of vanilla extract for enhanced flavor. Toss rhubarb in flour to prevent sinking. Refrigerate for longer storage or freeze in slices for later enjoyment.