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Moist Rhubarb Quick Bread

Moist Rhubarb Quick Bread to Brighten Your Day

Moist Rhubarb Quick Bread is a delightful balance of sweet and tart, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1.33 cups sugar Coconut sugar can be a lower glycemic alternative.
  • 2 teaspoons ground cinnamon Infuses warmth and elevates the flavor profile.
  • 2 cups all-purpose flour Substitute with a gluten-free blend if desired.
  • 1 teaspoon baking powder Essential for a light and fluffy texture.
  • 0.5 teaspoon salt Enhances sweetness and balances flavors.
  • 1 egg A flax egg is a good vegan substitute.
  • 1 cups milk (dairy or plant-based) Can be replaced with almond, oat, or soy milk.
  • 0.33 cups vegetable oil Adds tenderness and rich moisture.
  • 1 cups fresh or thawed rhubarb, cut into ½-inch pieces Pat dry to reduce excess moisture.
For the Topping
  • 0.33 cups sugar
  • 2 teaspoons cinnamon

Equipment

  • loaf pan
  • Mixing bowls
  • Whisk

Method
 

Step‑by‑Step Instructions for Moist Rhubarb Quick Bread
  1. Preheat your oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper.
  2. In a small bowl, combine ⅓ cup of sugar with 2 teaspoons of ground cinnamon. Mix well and set aside.
  3. In a large mixing bowl, whisk together 2 cups of flour, 1 teaspoon baking powder, ½ teaspoon salt, and the remaining sugar.
  4. In a separate bowl, whisk together 1 egg, 1 cup of milk, and ⅓ cup of vegetable oil until smooth.
  5. Pour the wet ingredients into the bowl with the dry ingredients, stirring until just combined.
  6. Gently fold 1 cup of prepared rhubarb into the batter.
  7. Pour half of the batter into the loaf pan and sprinkle with half of the cinnamon-sugar mixture. Layer the rest of the batter and top with remaining cinnamon-sugar.
  8. Bake for about 60 minutes or until a toothpick inserted comes out mostly clean.
  9. Once baked, cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 150IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Pat rhubarb dry to prevent excess moisture. Mix ingredients gently to avoid density.

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