Rhubarb Bread Cinnamon Loaf (Printable Version)

Soft loaf with tart rhubarb and sweet cinnamon crust. Perfect for breakfast or an afternoon bite.

# Ingredients:

→ Batter

01 - 1 ½ cups brown sugar
02 - ⅔ cup vegetable oil
03 - 1 large egg
04 - 1 cup buttermilk
05 - 1 teaspoon vanilla extract
06 - 2 ½ cups all-purpose flour
07 - 1 teaspoon baking soda
08 - ½ teaspoon salt
09 - 1 ½ cups diced rhubarb
10 - ½ cup chopped walnuts

→ Topping

11 - ¼ cup granulated sugar
12 - 1 teaspoon ground cinnamon

# Steps:

01 - Preheat oven to 325°F (163°C). Grease two 8×4-inch loaf pans or line them with parchment paper.
02 - In a large bowl, whisk together brown sugar, vegetable oil, egg, buttermilk, and vanilla extract until smooth.
03 - In a separate bowl, stir together all-purpose flour, baking soda, and salt.
04 - Gradually add dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
05 - Gently fold in diced rhubarb and chopped walnuts until evenly distributed throughout the batter.
06 - Divide the batter evenly between the prepared loaf pans, smoothing the tops.
07 - Combine granulated sugar and cinnamon, then sprinkle the mixture evenly over both loaves.
08 - Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
09 - Let loaves cool in pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Notes:

01 - For best results, use room temperature ingredients and avoid overmixing the batter.

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