Step into your kitchen and prepare for an aromatic adventure with our Sweet & Tangy Cinnamon Rhubarb Swirl Bread. This delightful quick bread is more than just a recipe; it’s an invitation to experience comfort and vibrant flavor in every slice. Imagine the crisp, tartness of fresh rhubarb beautifully mellowed by the warm, sweet embrace of ground cinnamon, all swirled into a perfectly moist, golden loaf. The inviting aroma that fills your home as it bakes is simply heavenly, setting the stage for an irresistible treat. Whether you’re seeking a delightful breakfast companion, a comforting coffee break indulgence, or a satisfying dessert, this Sweet & Tangy Cinnamon Rhubarb Swirl Bread Recipe delivers a harmonious balance of flavors and textures that is surprisingly easy to achieve.
Why you’ll love this Sweet & Tangy Cinnamon Rhubarb Swirl Bread
This quick bread isn’t just a treat; it’s an experience. Here’s why it’s destined to become a staple in your baking repertoire:
- A Symphony of Flavors: The distinct tartness of fresh rhubarb cuts through the sweetness of the sugars and the warmth of cinnamon, creating a beautifully balanced profile that keeps you coming back for more. It’s truly a dance between sweet and tangy.
- Irresistible Texture: Expect a wonderfully moist and tender crumb, punctuated by soft pieces of rhubarb and a delicate, sugary crunch from the cinnamon swirl. It’s comforting without being heavy.
- Effortless Elegance: Despite its sophisticated flavor, this quick bread is incredibly simple to prepare. Minimal fuss, maximum reward. You don’t need to be an expert baker to achieve impressive results.
- Aromatic Bliss: The combination of baking cinnamon and fresh rhubarb will infuse your home with an aroma that’s nothing short of enchanting. It’s the smell of pure comfort and hospitality. If you’re a fan of cinnamon-spiced treats, you might also enjoy our recipe for Cinnamon Roll Bliss Bars.
- Versatile Enjoyment: Perfect for any time of day! Slice it warm for breakfast, enjoy a piece with your afternoon tea or coffee, or serve it as a light, satisfying dessert.
Ingredients & Substitutions
Crafting the perfect Sweet & Tangy Cinnamon Rhubarb Swirl Bread starts with quality ingredients. Here’s what you’ll need and a few notes on substitutions:
- All-Purpose Flour: The foundational structure of our quick bread. Spoon and level your flour for accuracy to avoid a dense loaf.
- Baking Soda & Salt: Essential leavening and flavor enhancers. Baking soda reacts with the acidity in the buttermilk to create a light, airy crumb.
- Ground Cinnamon (for batter & swirl): The star spice, providing warmth and depth. Use fresh, aromatic cinnamon for the best flavor.
- Granulated Sugar & Packed Light Brown Sugar: A blend of sugars offers both sweetness and a subtle molasses note from the brown sugar, contributing to moisture.
- Unsalted Butter, softened: Provides richness and tenderness. Ensure it’s truly softened (left out at room temperature for about an hour) for easy creaming.
- Large Eggs: Bind the ingredients, add moisture, and contribute to the structure.
- Buttermilk: Key for a tender, moist crumb and that distinctive tangy flavor. If you don’t have buttermilk, you can easily make a substitute: add 1/2 tablespoon of white vinegar or lemon juice to a 1/2 cup measuring cup, then fill the rest with regular milk and let it sit for 5 minutes.
- Vanilla Extract: Enhances all the other flavors, adding a layer of aromatic sweetness.
- Finely Diced Fresh Rhubarb: The star of the show! Use fresh, crisp stalks for the best flavor and texture. Dicing it finely ensures it’s evenly distributed throughout the loaf.
- Cinnamon Swirl (Granulated Sugar & Ground Cinnamon): This simple mixture creates pockets of delightful spiced sweetness within the bread.
How to make Sweet & Tangy Cinnamon Rhubarb Swirl Bread
Follow these straightforward steps to bake your perfect loaf:
- Prepare Your Pan & Oven: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5-inch loaf pan, or line it with parchment paper, leaving an overhang on the long sides for easy removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and 1 teaspoon of ground cinnamon until well combined. Set this aside.
- Cream Wet Ingredients: In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add Eggs & Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated into the butter mixture before adding the next. Stir in the vanilla extract.
- Alternate Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix only until just combined; be careful not to overmix.
- Fold in Rhubarb: Gently fold the finely diced fresh rhubarb into the batter until it is evenly distributed throughout.
- Prepare the Swirl: In a small, separate bowl, combine the 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon for the swirl.
- Layer & Swirl: Pour half of the prepared batter into your loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over this layer. Carefully spoon the remaining batter over the cinnamon sugar. Sprinkle the remaining cinnamon sugar mixture on top. Use a knife or skewer to gently swirl the cinnamon sugar into the top layer of batter, creating a beautiful marbling effect.
- Bake: Bake for 55-65 minutes. The loaf is done when a wooden skewer or toothpick inserted into the center comes out clean. If you notice the top browning too quickly, you can loosely tent the loaf with aluminum foil for the remainder of the baking time.
- Cool & Serve: Remove the loaf from the oven and let it cool in the pan for 10-15 minutes. This allows it to set up properly. Then, carefully transfer it to a wire rack to cool completely before slicing and serving.
Tips for Success
- Do Not Overmix: Overmixing develops the gluten in the flour too much, leading to a tough and dry quick bread. Mix just until the ingredients are combined.
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This helps them emulsify properly, creating a smoother batter and a more tender crumb.
- Accurate Flour Measurement: Always spoon flour into your measuring cup and then level it off with a straight edge. Scooping directly from the bag can compact the flour, leading to too much flour and a dry loaf.
- The Skewer Test is Key: Trust the skewer test for doneness. Ovens can vary, so baking time is always an estimate.
- Cool Completely: While tempting to slice warm, allowing the bread to cool completely on a wire rack helps it set and prevents a gummy texture.
- Fresh Rhubarb is Best: The recipe calls for fresh rhubarb for its optimal texture and vibrant tang.
Serving Suggestions
This Sweet & Tangy Cinnamon Rhubarb Swirl Bread is incredibly versatile and delicious on its own, but here are a few ideas to elevate your enjoyment:
- Simply Warm: Enjoy a slice warm, perhaps with a pat of butter, for a comforting treat.
- Breakfast or Brunch: A perfect addition to a breakfast spread alongside coffee or tea.
- Dessert Delight: Serve a slice warm with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream for an elegant dessert.
- Add a Glaze: For an extra touch of sweetness and a hint of citrus, drizzle a simple lemon glaze (powdered sugar mixed with a little lemon juice) over the cooled bread.
- Coffee Break Companion: Pair with your favorite hot beverage for a delightful afternoon pick-me-up. For another delightful twist on a classic, consider these Easy Cinnamon Roll Bars from Marry Me Recipe ™.
Storage & Reheating
- Room Temperature: Store any leftover bread in an airtight container at room temperature for up to 3 days.
- Freezing: For longer storage, slice the cooled bread and wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. It can be frozen for up to 2 months.
- Reheating: To reheat, thaw frozen slices at room temperature or warm gently in a microwave for 15-30 seconds, or in a preheated oven (300°F/150°C) for about 5-10 minutes until warmed through.
FAQ
Can I use frozen rhubarb?
While the recipe specifies fresh rhubarb for the best texture and flavor, if you must use frozen, thaw it completely and drain off any excess liquid thoroughly to prevent a soggy bread. Pat it dry with paper towels before folding it into the batter.
What if I don’t have buttermilk?
No problem! You can easily make a buttermilk substitute at home. Add 1/2 tablespoon of white vinegar or lemon juice to a 1/2 cup measuring cup, then fill the rest with regular milk (dairy or non-dairy works) and let it sit for 5 minutes. It will curdle slightly, and that’s exactly what you want.
How do I know when the bread is fully baked?
The best way to check is with a wooden skewer or toothpick. Insert it into the very center of the loaf. If it comes out clean with no wet batter clinging to it, your bread is done.
Can I add nuts to this quick bread?
Absolutely! Chopped walnuts or pecans would make a delicious addition. Fold about 1/2 cup of chopped nuts in with the rhubarb in step 6.
Why did my quick bread turn out tough or dry?
The most common culprit for tough quick bread is overmixing the batter. Once you add the dry ingredients, mix only until just combined. Overmixing develops the gluten, leading to a chewy, tough texture. Also, ensure you don’t overbake the loaf.
There’s nothing quite like the comforting aroma and delightful taste of a freshly baked loaf, and our Sweet & Tangy Cinnamon Rhubarb Swirl Bread is a testament to that simple pleasure. It’s a quick bread that truly celebrates the vibrant notes of spring rhubarb and the cozy warmth of cinnamon, creating a perfectly balanced treat for any occasion. Easy to make, utterly delicious, and sure to bring smiles, this recipe is a must-try for home bakers. So, preheat your oven, gather your ingredients, and prepare to fill your home with an aroma that signals pure bliss. Happy baking!
Sweet & Tangy Cinnamon Rhubarb Swirl Bread
Imagine a slice of pure comfort: this delightful quick bread marries the tart, vibrant notes of fresh rhubarb with the warm embrace of aromatic cinnamon, all swirled into a perfectly moist, golden loaf. Each bite offers a harmonious balance of flavors and textures, making it an irresistible treat for breakfast, a coffee break, or a satisfying dessert. It’s surprisingly easy to bake, filling your home with an inviting aroma that’s simply heavenly.
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (for batter)
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk (or milk + 1/2 tbsp white vinegar)
- 1 teaspoon vanilla extract
- 1 1/2 cups finely diced fresh rhubarb (about 2-3 stalks)
- For the Cinnamon Swirl:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking soda, salt, and 1 teaspoon of ground cinnamon. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (about 2-3 minutes).
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Gently fold in the diced fresh rhubarb until evenly distributed throughout the batter.
- In a small separate bowl, combine 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon for the swirl.
- Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter.
- Spoon the remaining batter over the cinnamon sugar layer. Sprinkle the remaining cinnamon sugar mixture on top. Use a knife or skewer to gently swirl the cinnamon sugar into the top layer of batter, creating a marbling effect.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean. If the top begins to brown too quickly, you can tent it loosely with aluminum foil.
- Remove the loaf from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and serve!
Notes
For an extra touch, a simple lemon glaze made with powdered sugar and lemon juice can be drizzled over the cooled bread. Store leftover bread in an airtight container at room temperature for up to 3 days, or freeze slices for up to 2 months. If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon of white vinegar or lemon juice to a 1/2 cup measuring cup, then filling the rest with regular milk and letting it sit for 5 minutes.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/8 of loaf)
- Calories: 320
- Sugar: 28g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg