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Rhubarb Bread

A delightful bread that beautifully balances sweet and tart flavors with fresh rhubarb and orange accents.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Baking
Servings 8 servings
Calories 180 kcal

Ingredients
  

Wet Ingredients

  • 3/4 cup sugar
  • 2 pieces eggs
  • 1/2 cup orange juice (fresh-squeezed) for best flavor
  • 1/4 cup oil (vegetable or canola)
  • 1 tablespoon orange zest from a fresh orange

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Main Ingredient

  • 2 cups rhubarb (chopped into small pieces)

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C) and prepare a loaf pan with nonstick cooking spray.
  • In a large mixing bowl, whisk together sugar, eggs, oil, orange juice, and orange zest until smooth.
  • In another bowl, combine flour, baking powder, cinnamon, and salt; mix until evenly combined.
  • Gradually add the dry mixture to the wet mixture, stirring until just combined.
  • Gently fold in the chopped rhubarb until evenly distributed.

Baking

  • Pour the batter into the prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
  • Let the bread cool in the pan for 5-10 minutes before carefully removing it to cool completely on a wire rack.

Notes

Serve warm or at room temperature. Pairs well with butter or cream cheese. Can be stored at room temperature for 2-3 days, refrigerated for up to a week, or frozen for longer storage.
Keyword Baking, Dessert, homemade bread, Rhubarb Bread, Sweet Bread