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A moist and tender Cinnamon Swirl Rhubarb Quick Bread featuring a cinnamon sugar ribbon weaving through chunks of tart fresh rhubarb, perfect for summer baking.

  • Total Time: 1 hour 15 minutes to 1 hour 30 minutes
  • Yield: 1 loaf (about 8 slices) 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking powder (fresh and tested)
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil (such as canola)
  • 1 large egg (room temperature)
  • 1/2 cup milk (room temperature)
  • 1 cup fresh rhubarb, washed, trimmed, and chopped (frozen ok)
  • Cinnamon sugar topping: 1/4 cup granulated sugar mixed with 1 tablespoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (177°C). Grease a 9×5 inch loaf pan and dust with flour or spray with oil-and-flour nonstick spray. Line the bottom with a parchment strip and grease the top of the paper.
  2. Set egg and milk out to warm to room temperature, about 1 hour, or warm egg in warm water to take chill off.
  3. Wash, trim, and chop rhubarb; set aside.
  4. Mix cinnamon sugar topping (1/4 cup sugar + 1 tbsp cinnamon); set aside.
  5. In a large bowl, whisk together dry ingredients: 2 cups flour, 1 cup sugar, 1 tbsp cinnamon, 1 tsp baking powder, 1/2 tsp salt until well combined.
  6. In a separate bowl, whisk together wet ingredients: 1/3 cup vegetable oil, 1 large egg, and 1/2 cup milk.
  7. Pour wet ingredients into dry and stir gently just until combined, keeping batter lumpy and avoiding overmixing.
  8. Fold chopped rhubarb into batter gently.
  9. Spread half the batter into prepared loaf pan.
  10. Sprinkle half the cinnamon-sugar topping over batter in pan.
  11. Add remaining batter on top.
  12. Top with remaining cinnamon-sugar.
  13. Bake for 50-60 minutes or until a toothpick inserted in center comes out clean (add more time if using frozen rhubarb).
  14. Cool the loaf in pan 10-15 minutes, then carefully lift out onto wire rack to cool completely.

Notes

Use fresh rhubarb for best flavor; frozen rhubarb can be used but may require longer baking time., Check baking powder freshness by dropping a spoonful in hot water; it should bubble freely for good rise., Avoid overmixing batter to keep bread tender., To keep cinnamon sugar topping intact better, try swirling it into the batter before baking instead of sprinkling., Lining pan with parchment that extends over edges creates a handle to lift the loaf out cleanly., This batter can be used for muffins (bake 18-22 minutes) or mini loaves with adjusted baking times., Flavor variations include swapping rhubarb for strawberries, raspberries, apples or adding nuts, dried fruits, spices, or zest., Store bread wrapped tightly at room temperature for 1-2 days, refrigerate up to 3-4 days, or freeze up to 3 months., Reheat slices in microwave 15-30 seconds or toaster oven at 325°F for 5-8 minutes; warm whole loaf at 300-325°F for 10-15 minutes covered with foil.

  • Author: Laura
  • Prep Time: 15 minutes (plus 1 hour for egg and milk to reach room temperature)
  • Cook Time: 50-60 minutes
  • Category: Quick Bread
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: Approx. 220 calories per slice
  • Fat: 7g per slice
  • Carbohydrates: 35g per slice
  • Protein: 3g per slice