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Moist Rhubarb Quick Bread

Delicious Moist Rhubarb Quick Bread Perfect for Every Occasion

This Moist Rhubarb Quick Bread combines tart rhubarb and warm cinnamon, creating a delightful treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1⅓ cups Sugar divided; try coconut sugar for a lower glycemic index.
  • 2 teaspoons Ground Cinnamon adds flavor enhancement and warmth.
  • 2 cups All-Purpose Flour substitute with a gluten-free blend for a celiac-friendly option.
  • 1 teaspoon Baking Powder a crucial leavening agent.
  • ½ teaspoon Salt enhances flavor.
  • 1 Egg replace with a flax egg for a vegan choice.
  • 1 cup Milk any dairy or plant-based milk can work.
  • ⅓ cup Vegetable Oil melted coconut oil is a healthier alternative.
  • 1 cup Rhubarb cut into ½-inch pieces; use frozen, thawed, and patted dry.
For Cinnamon Sugar Topping
  • ⅓ cup Sugar sweetens the top nicely.
  • 1 teaspoon Ground Cinnamon complements the rhubarb's tartness.

Equipment

  • Loaf pan
  • mixing bowls
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your loaf pan by greasing and lining it with parchment paper.
  2. In a small bowl, combine ⅓ cup of sugar with 1 teaspoon of ground cinnamon. Mix until evenly blended.
  3. In a large mixing bowl, whisk together 2 cups of flour, 1 cup of the remaining sugar, 1 teaspoon of baking powder, and ½ teaspoon of salt.
  4. In a separate bowl, whisk together 1 egg, 1 cup of milk, and ⅓ cup of vegetable oil until smooth.
  5. Gently add the wet mixture to the dry ingredients, stirring until just combined.
  6. Carefully fold in 1 cup of chopped rhubarb, ensuring even distribution.
  7. Pour half of the batter into your prepared loaf pan, sprinkle half of the cinnamon-sugar mixture on top, then pour in the remaining batter and top with the rest of the cinnamon-sugar.
  8. Bake in the preheated oven for about 60 minutes, or until a toothpick comes out mostly clean.
  9. Once baked, allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 1gCholesterol: 30mgSodium: 130mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Ensure to pat the rhubarb dry before adding to avoid excess moisture. Adjust ingredients for dietary preferences as needed.

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