Description
A cozy quick bread that balances tangy rhubarb with a warm cinnamon sugar swirl.
Ingredients
- 1 1/3 cups sugar, divided
- 2 teaspoons ground cinnamon
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup milk
- 1/3 cup vegetable oil
- 1 cup large diced rhubarb
Instructions
- Preheat the oven to 350 degrees. Grease a loaf pan with nonstick baking spray and line the bottom with parchment paper.
- Stir together 1/3 cup sugar and cinnamon in a small bowl.
- In a large bowl, whisk together flour, baking powder, salt, and the remaining 1 cup of sugar.
- In another bowl, whisk together the egg, milk, and oil.
- Add the egg mixture to the flour mixture, stirring until just moistened. Do not beat or overmix.
- Fold in the rhubarb.
- Scrape 1/2 of the batter into the loaf pan, sprinkle with 1/2 of the cinnamon mixture, and repeat with the remaining batter and cinnamon mixture. Swirl the topping into the batter if desired.
- Bake until a toothpick inserted into the center comes out clean, about 60 minutes. Place the pan on a cooling rack. After 10 minutes, remove the bread and let cool completely. Wrap the bread with plastic wrap and chill for a few hours before slicing.
Notes
For best texture, use large-diced rhubarb and ensure not to overmix the batter. Chill before slicing for clean slices.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American