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Rhubarb Bread Recipe – Moist and Easy Loaf

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This Rhubarb Bread Recipe creates a moist, tender loaf filled with sweet-tart rhubarb and warm vanilla flavor. Perfect for breakfast, snacking, or dessert, this easy quick bread highlights fresh seasonal rhubarb in every slice.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil (or melted butter)
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh rhubarb, diced
  • 1 tablespoon flour (optional, for tossing rhubarb)

Instructions

  1. Preheat oven to 350°F and grease or line a 9×5-inch loaf pan with parchment paper.
  2. In a large bowl, whisk together sugar and oil until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla and milk.
  3. In a separate bowl, combine flour, baking soda, salt, and cinnamon if using.
  4. Gradually add dry ingredients to wet ingredients and stir gently until just combined. Do not overmix.
  5. If needed, toss diced rhubarb with 1 tablespoon flour, then gently fold into the batter.
  6. Pour batter evenly into prepared loaf pan and smooth the top.
  7. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Measure flour correctly by spooning and leveling to avoid dense bread.
  • Do not overmix to maintain a tender crumb.
  • If the top browns too quickly, loosely tent with foil during the final baking minutes.
  • Store in an airtight container at room temperature for up to 3 days.
  • Freeze tightly wrapped for up to 3 months.

Nutrition

Find it online: https://recipeeasily.com/rhubarb-bread-recipe/