Spring dessert recipe: Rhubarb cinnamon bread

 

Everyone raves about this easy-to-make quick bread, which has a lovely warmth from the cinnamon and brown sugar, balanced by nuggets of tart rhubarb scattered throughout. Chopped pecans add a great little crunch. It’s fantastic for breakfast or as an afternoon snack and makes a nice gift, too.

Everyone raves about this easy-to-make quick bread, which has a lovely warmth from the cinnamon and brown sugar, balanced by nuggets of tart rhubarb scattered throughout. Chopped pecans add a great little crunch. It’s fantastic for breakfast or as an afternoon snack and makes a nice gift, too.

Ingredients

    • Butter, for greasing the pan
    • 1 1/2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 teaspoon cinnamon
    • 3/4 cup brown sugar
    • 1/2 cup canola oil
    • 1/2 cup buttermilk
    • 1 egg
    • 1/2 teaspoon vanilla extract
    • 2 cups diced rhubarb
    • 1/2 cup chopped pecans

Preparation

Spring dessert recipe: Rhubarb cinnamon bread Maggie Shi / TODAY
  • Preheat the oven to 350 degrees F. Grease an 8 x 4-inch loaf pan.
  • In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. Stir in the brown sugar, oil, buttermilk, egg, and vanilla, combining thoroughly. Fold in the rhubarb and pecans.
  • Pour the batter evenly into the prepared loaf pan. Bake for 50 to 55 minutes, until a toothpick inserted into the center comes out dry. Let cool in the pan slightly, then cool completely on a rack before slicing.
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