Cinnamon Swirl Rhubarb Bread

Prep Time: 15 minutes
Bake Time: 55–65 minutes
Cooling Time: 30 minutes
Total Time: ~1 hour 45 minutes
Yield: 1 loaf (8–10 slices)
Difficulty: Easy to Moderate
Course: Breakfast, Snack, Dessert
Cuisine: North American, Seasonal

Ingredients

For the Batter:

• 1½ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ½ teaspoon ground cinnamon

• ½ cup granulated sugar

• ¼ cup brown sugar, packed

• ½ cup vegetable oil or melted butter

• 2 large eggs

• ½ cup sour cream or plain yogurt

• 1 teaspoon vanilla extract

• 1¼ cups finely chopped rhubarb (fresh or frozen, drained if frozen)

For the Cinnamon Swirl:

• ¼ cup brown sugar

• 1 teaspoon ground cinnamon

• 1 tablespoon melted butter

Optional Glaze (for topping):

• ½ cup powdered sugar

• 1–2 tablespoons milk

• Dash of vanilla extract

Instructions

Step 1: Preheat and Prep

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.

Step 2: Make the Batter

1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

2. In a separate large bowl, whisk together granulated sugar, brown sugar, oil (or butter), eggs, sour cream, and vanilla extract until smooth.

3. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.

4. Fold in the chopped rhubarb.

Tip: Toss rhubarb in 1 tsp flour before adding to prevent sinking.

Step 3: Make the Cinnamon Swirl

In a small bowl, stir together the cinnamon, brown sugar, and melted butter.

Step 4: Layer and Swirl

1. Pour half the batter into the prepared loaf pan.

2. Spoon half the cinnamon swirl mixture over the batter and gently swirl with a knife or skewer.

3. Pour in the remaining batter and repeat the swirl process with the rest of the cinnamon mixture.

Swirling gently creates a beautiful layered effect — don’t overmix it into the batter.

Step 5: Bake

Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

If the top is browning too quickly, tent the loaf with aluminum foil during the last 15–20 minutes.

Step 6: Cool and Glaze (Optional)

Let the bread cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely.

If desired, mix powdered sugar, milk, and vanilla to make a glaze. Drizzle over the cooled loaf before serving.

Serving Suggestions

• Enjoy warm with a pat of butter

• Toast slices and top with cream cheese

• Serve alongside coffee or tea for a cozy morning

• Add a scoop of vanilla ice cream for dessert

Storage Tips

• Room Temperature: Store in an airtight container for up to 3 days.

• Refrigerator: Store up to 5 days for longer freshness.

• Freezer: Wrap slices or the whole loaf in plastic wrap and foil. Freeze up to 2 months. Thaw at room temperature.

Nutrition Information (Per Slice — 10 slices)

Note: Nutrition will vary depending on ingredients and toppings used.