If you’re looking for a delightful twist on classic quick bread, this Rhubarb Bread with Orange Zest and Cinnamon Sugar Recipe will absolutely steal the show. It’s the perfect marriage of tart rhubarb chunks, bright orange zest, and a comforting cinnamon sugar topping that adds a little sparkle to every bite. Whether you’re baking for breakfast, a snack, or to share with friends, this bread offers moist, tender crumb and a burst of fresh flavors that feel both familiar and exciting. Trust me, once you try this recipe, it’ll become one of your go-to favorites, especially when rhubarb is in season.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this recipe, and luckily, these are simple, pantry-friendly items that come together beautifully. Each component plays a special role from lending moisture, sweetness, zing, or that all-important spice to create a perfectly balanced loaf.
- Chopped rhubarb (2¼ cups): The star ingredient that lends tartness and a unique texture to the bread.
- Large egg (1): Binds the ingredients while adding richness to the crumb.
- Buttermilk (1 cup): Keeps the bread moist and tender while enhancing flavor.
- Vegetable oil (½ cup): Adds moisture without weighing the bread down.
- Sugar (1 cup): Sweetens the bread and balances rhubarb’s tartness.
- Pure vanilla extract (1 tablespoon): Introduces warmth and depth to the flavor.
- All-purpose flour (2 cups): The base ingredient that gives the bread structure.
- Baking powder (2 teaspoons): Helps the bread rise for an airy texture.
- Cinnamon (1 teaspoon): Adds a cozy spice that complements both rhubarb and orange.
- Morton kosher salt (½ teaspoon): Enhances sweetness and balances flavors.
- Fresh orange zest (1 tablespoon, loosely packed): Brings bright citrus notes that lighten each bite.
- Sugar for topping (1 tablespoon): Sweetens the cinnamon sprinkle that finishes the loaf.
- Cinnamon for topping (¼ teaspoon): Adds a fragrant, sparkling crust.
How to Make Rhubarb Bread with Orange Zest and Cinnamon Sugar Recipe
Step 1: Prepare Oven and Pan
Start by positioning your oven rack in the middle and preheat the oven to 350°F. Next, lightly spray a 9″x5″ metal loaf pan with non-stick spray for easy removal. For the smoothest experience, line the pan with parchment paper, creating a sling to lift the bread out effortlessly after baking. Don’t forget to chop your rhubarb into half-inch pieces and set them aside for the batter.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the egg, buttermilk, vegetable oil, sugar, and vanilla extract until you get a smooth, even mixture. This wet base is where the magic starts, blending richness and sweetness to perfectly cradle the bright rhubarb.
Step 3: Mix Dry Ingredients
In a separate bowl, combine the flour, baking powder, cinnamon, salt, and fresh orange zest. Whisking these together ensures that the leavening and spices are evenly dispersed, which helps your bread bake uniformly while delivering consistent flavor in every bite.
Step 4: Combine Wet and Dry Ingredients
Gently fold the dry mixture into the wet ingredients with a spatula until just combined. It’s important not to overmix here; too much stirring can make the bread tough instead of tender and moist. A light hand ensures a delicate texture you’ll love.
Step 5: Incorporate Rhubarb
Fold 2 cups of the chopped rhubarb into the batter to spread those juicy, tart pieces throughout the bread. This is what makes each slice burst with fresh, fruity flavor!
Step 6: Assemble in Pan and Add Topping
Transfer the batter into your prepared loaf pan, smoothing it into an even layer. Sprinkle the remaining ¼ cup of chopped rhubarb on top, gently pressing it in so it stays visible and adds a tempting texture to the crust.
Mix together the 1 tablespoon of sugar with ¼ teaspoon of cinnamon and sprinkle it evenly over the top. This combination bakes into a delicately crunchy, fragrant finish that makes the bread truly special.
Step 7: Bake and Cool
Bake your loaf for 65 to 70 minutes until the center feels firm and a toothpick inserted comes out clean. Avoid underbaking to keep the bread moist yet fully cooked through. Let the bread cool in the pan for 20 minutes before using the parchment sling to transfer it to a rack. Cooling completely before slicing keeps the texture perfect and prevents it from falling apart.
How to Serve Rhubarb Bread with Orange Zest and Cinnamon Sugar Recipe
Garnishes
A light dusting of powdered sugar or a smear of softened butter or cream cheese makes for lovely, simple garnishes that enhance the warm citrus and spiced notes of the bread without overpowering the delicate rhubarb flavor.
Side Dishes
This bread pairs beautifully with a hot cup of tea or coffee, making it ideal for brunch or afternoon gatherings. For a more complete breakfast, enjoy it alongside fresh fruit or yogurt, balancing the tartness with a creamy or juicy counterpart.
Creative Ways to Present
Try slicing the bread thickly and toasting it lightly before serving for an irresistibly crisp edge. For brunch parties, cut the bread into mini loaves or thick bars and serve with small bowls of honey, nut butter, or fruit preserves so guests can customize each bite.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, wrap your rhubarb bread tightly in plastic wrap or store it in an airtight container at room temperature. It will stay fresh and moist for up to 3 days, though it’s so good you might not have any leftovers!
Freezing
To enjoy this bread later, you can freeze it for up to 3 months. Wrap tightly in plastic wrap and place in a freezer-safe bag. Thaw overnight in the fridge or at room temperature before serving.
Reheating
Warm slices gently in a toaster oven or microwave for 15 to 20 seconds to bring back that freshly baked warmth and softness. Avoid overheating to keep the bread from drying out.
FAQs
Can I substitute rhubarb with another fruit?
Yes, tart fruits like sour cherries or cranberries can work well, though the distinct rhubarb flavor is unique. Adjust sugar levels accordingly depending on the sweetness of your substitute.
Do I have to use buttermilk?
Buttermilk adds tang and tenderness, but you can make a substitute using milk mixed with a tablespoon of vinegar or lemon juice, left to sit for 5 minutes before use.
Can I make this bread gluten-free?
Yes, use a gluten-free all-purpose flour blend with xanthan gum. The texture may be slightly different, but it will still be delicious!
Is the orange zest necessary?
Orange zest brightens the flavor and balances the tart rhubarb and cinnamon spices. If you don’t have oranges, lemon zest is a decent alternative.
Can I add nuts or seeds?
Absolutely! Chopped walnuts or pecans would add a lovely crunch and complement the warm spices nicely. Add about ½ cup folded in with the rhubarb for best results.
Final Thoughts
If you want a loaf that is both comforting and bursting with fresh, vibrant flavors, this Rhubarb Bread with Orange Zest and Cinnamon Sugar Recipe should be your next baking adventure. It’s simple to make, wonderfully fragrant, and sure to become a cherished treat whether you enjoy it fresh out of the oven or as a special snack throughout the week. Give it a try — your tastebuds will thank you!
Print
Rhubarb Bread with Orange Zest and Cinnamon Sugar Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Rhubarb Bread recipe is a delightful, moist quick bread featuring tart rhubarb pieces balanced with warm cinnamon and fresh orange zest. Perfect for breakfast or a snack, the bread has a tender crumb with a sweet cinnamon-sugar sprinkle on top, baked to golden perfection in the oven.
Ingredients
Main Ingredients
- 2¼ cups chopped rhubarb (½” pieces), divided
- 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
Topping
- 1 tablespoon sugar
- ¼ teaspoon cinnamon
Instructions
- Prepare Oven and Pan: Place the oven rack in the middle position and preheat the oven to 350°F. Lightly spray a 9″x5″ light-colored metal loaf pan with non-stick spray and line it with parchment paper for easy removal. Chop the rhubarb as instructed.
- Mix Wet Ingredients: In a large bowl, whisk together the egg, buttermilk, vegetable oil, sugar, and vanilla extract until the mixture is smooth and evenly combined.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, kosher salt, and fresh orange zest to evenly distribute the dry ingredients.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined, taking care not to overmix to ensure a tender bread.
- Incorporate Rhubarb: Fold in 2 cups of the chopped rhubarb gently into the batter until evenly distributed.
- Assemble in Pan: Transfer the batter to the prepared loaf pan and spread it into an even layer. Distribute the remaining ¼ cup chopped rhubarb over the top, lightly pressing it so it sits evenly but remains visible.
- Make Cinnamon-Sugar Sprinkle: In a small cup, stir together 1 tablespoon sugar and ¼ teaspoon cinnamon. Sprinkle this mixture evenly over the top of the batter in the pan.
- Bake: Bake in the preheated oven for 65 to 70 minutes, or until the center is firm to the touch and a toothpick inserted comes out clean. Be careful not to underbake so the bread remains moist and fully cooked.
- Cool Bread: Allow the bread to cool in the pan on a cooling rack for 20 minutes. Then lift the bread out using the parchment sling and cool completely on the rack before slicing and serving.
Notes
- Use a light-colored metal loaf pan to ensure even baking and avoid over-browning.
- Do not overmix the batter once the dry ingredients are added to keep the bread tender.
- The parchment sling makes it easier to remove the bread from the pan without breaking.
- Check doneness by inserting a toothpick into the center; it should come out clean.
- Let the bread cool completely before slicing to ensure clean slices.
