Description
This moist rhubarb quick bread is a perfect balance of tenderness, slight tanginess, and warmth. It’s made with juicy rhubarb, a dash of spices, and a subtle sweetness, making it ideal for breakfast, dessert, or an afternoon snack.
Ingredients
1 1/2 cups diced fresh rhubarb
1 1/2 cups all-purpose flour
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup vegetable oil
1/2 cup buttermilk (or milk + 1 tsp vinegar)
1 large egg
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans (optional)
1 tablespoon turbinado sugar (for topping, optional)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, salt, baking soda, and cinnamon.
- In a separate bowl, whisk together the oil, buttermilk, egg, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix.
- Gently fold in the diced rhubarb and optional nuts.
- Pour the batter into the prepared loaf pan, smoothing the top. If desired, sprinkle with turbinado sugar.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
If you prefer a sweeter bread, increase the amount of granulated sugar by 1/4 cup or add a drizzle of glaze once it cools.
You can use frozen rhubarb, but be sure to thaw and drain it before adding to the batter to avoid excess moisture.
For a vegan version, swap the egg for a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) and use plant-based milk.
If you prefer a nut-free version, simply omit the walnuts or pecans.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
