Rhubarb Bread
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Rhubarb Bread
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This Rhubarb Bread is tender and moist from buttermilk, an easy quick bread recipe that pairs tart bites of rhubarb with vanilla, cozy cinnamon, and fresh orange zest. The crispy cinnamon-sugar topping adds an outrageously wonderful texture!
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Ingredients
Bread
- 2¼ cups chopped (½" pieces) rhubarb, divided (I recommend using stalks that are bright to deep red in color, about ¾" thick.)
- 1 large egg
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 cup sugar
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon Morton kosher salt
- 1 tablespoon loosely packed fresh orange zest
Cinnamon-Sugar Sprinkle
- 1 tablespoon sugar
- ¼ teaspoon cinnamon
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Instructions
Bread
- Place oven rack in the middle of the oven. Preheat oven to 350°F. Lightly spray a metal, light-colored 9"x5" loaf pan with non-stick spray. Then line the pan with a sling of parchment paper for easy removal. Chop the rhubarb and set aside.
- In a large bowl, whisk together the egg, buttermilk, vegetable oil, sugar, and vanilla until evenly combined.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, and orange zest.
- Add dry ingredients to the wet ingredients and fold with a spatula, just to barely get it all combined. Do not overmix.
- Add 2 cups of the rhubarb and fold just to combine.
- Transfer batter to prepared pan and spread into an even layer. Sprinkle remaining ¼ cup chopped rhubarb over the top of the batter, and lightly press in the pieces so they are even with the top of the batter (do not cover pieces completely with batter).
Cinnamon-Sugar Sprinkle
- In a small cup, stir the sugar and cinnamon together. Then sprinkle the mixture evenly over the top of the batter.
Bake
- Bake for 65-70 minutes, or until firm in the center when you press on the top + a toothpick inserted in the center comes out clean. This bread is very moist and does not dry out quickly - I always bake for 70 minutes and am careful to not under-bake.
- Let cool for a full 20 minutes in the pan, on a cooling rack. Then use the parchment paper to lift the bread out of the pan, and let bread cool completely on the cooling rack.
Nutrition Information
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Calories
301kcal
(15%)
Carbohydrates
43g
(14%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
7g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
19mg
(6%)
Sodium
234mg
(10%)
Potassium
148mg
(4%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
92IU
(2%)
Vitamin C
2mg
(2%)
Calcium
107mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 19mg | 6% |
| Sodium | 234mg | 10% |
| Potassium | 148mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 92IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 107mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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