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Rhubarb Bread

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A beautifully moist and tender quick bread that balances the bright tartness of fresh rhubarb with warm spices and subtle sweetness. Perfect for spring and summer baking, this loaf is easy to make and offers a refreshing alternative to classic banana or zucchini breads. It’s ideal for breakfast, snacks, or sharing with friends over tea. The gentle cinnamon and nutmeg notes complement the rhubarb perfectly, creating a comforting yet lively flavor that’s sure to please any palate.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ¾ cup granulated sugar
  • 2 large eggs
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups chopped fresh rhubarb (about 3-4 stalks)
  • Optional: ½ cup chopped walnuts or pecans

Instructions

  • Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In another bowl, beat eggs with sugar, oil, and vanilla until smooth.
  • Combine wet and dry ingredients gently, stirring just until mixed. Avoid overmixing.
  • Fold in chopped rhubarb (and nuts if using).
  • Pour batter into prepared pan and smooth the surface.
  • Bake 50-60 minutes or until a toothpick comes out clean.
  • Cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.

Notes

  • Ensure rhubarb is chopped small for even distribution.
  • Do not overmix batter to keep bread tender.
  • Let bread cool fully for best slicing results.
  • Optional nuts add great texture but can be omitted for nut-free version.

Nutrition

Find it online: https://interbites.com/rhubarb-bread/