Sure! Here’s a detailed and unique article about 🍓 Cinnamon Rhubarb Bread, including a step-by-step guide to making it from scratch.

🍓 Cinnamon Rhubarb Bread: A Sweet-Tangy Twist on a Classic Treat

There’s something comforting and nostalgic about the smell of homemade bread baking in the oven, especially when it’s infused with the warm aroma of cinnamon and the tangy brightness of rhubarb. This Cinnamon Rhubarb Bread, with the subtle addition of strawberries (or strawberry notes), brings a fruity depth and irresistible charm to your table. Whether enjoyed warm with butter or served cold with tea, this bread is a seasonal must-bake.

In this article, you’ll find a unique take on Cinnamon Rhubarb Bread and a detailed, foolproof method to prepare it at home — even if you’re a beginner baker.

Why Rhubarb and Cinnamon?

Rhubarb’s tart flavor balances perfectly with the sweetness of the bread, while cinnamon adds warmth and comfort. When combined, they create a rich, moist, and flavorful loaf that celebrates both spring freshness and cozy autumn vibes. Add a hint of strawberry (optional, but highly recommended), and the result is a bread that tastes like a homemade strawberry-rhubarb pie — but easier to make.

Ingredients

Here’s what you’ll need:

Dry Ingredients

• 2 cups all-purpose flour
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt

Wet Ingredients

• 1 large egg
• ½ cup light brown sugar, packed
• ½ cup granulated sugar
• ¾ cup buttermilk (or substitute: ¾ cup milk + 1 tsp lemon juice)
• ⅓ cup vegetable oil (or melted coconut oil)
• 1 ½ teaspoons vanilla extract

Fruit & Add-Ins

• 1 ½ cups chopped rhubarb (fresh or frozen, no need to peel)
• ½ cup chopped fresh strawberries (optional but adds sweetness)
• ½ cup chopped walnuts or pecans (optional for crunch)

Topping (Optional but Delicious)

• 2 tablespoons brown sugar
• ½ teaspoon cinnamon
• 1 tablespoon melted butter

Step-by-Step Method

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.

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