Cinnamon Rhubarb Bread
Ingredients:
1½ cups chopped fresh rhubarb
2¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1¼ cups granulated sugar
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk (or milk with 1 teaspoon vinegar or lemon juice)
½ cup chopped nuts (optional)
For the Cinnamon Sugar Topping (optional):
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
Directions:
Preheat Oven: Set your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
Mix Wet Ingredients: In a large mixing bowl, beat together sugar and oil until well combined. Add eggs one at a time, then stir in the vanilla extract and buttermilk.
Combine Mixtures: Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix.
Fold in Rhubarb and Nuts: Gently fold in the chopped rhubarb and optional nuts.
Transfer to Pan: Pour the batter into the prepared loaf pan and spread it evenly.
Add Topping (Optional): Mix the sugar and cinnamon for the topping and sprinkle evenly over the top of the batter.
Bake: Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes
Kcal: ~290 per slice (based on 10 slices) | Servings: 10 slices