Hamdi Saidani Pioneer Woman Cinnamon Rhubarb Bread is a moist, soft quick bread filled with sweet-tart rhubarb and a hint of cinnamon. It’s made with simple ingredients and takes about 1 hour to bake. It serves 8–10 slices and is perfect for breakfast, snack, or dessert.
Try More Rhubarb Recipes:
❤️ Why You’ll Love This Pioneer Woman Cinnamon Rhubarb Bread
- Easy to make with basic pantry ingredients.
- Warm cinnamon flavor that pairs perfectly with tart rhubarb.
- Soft and moist texture that stays fresh for days.
- No mixer required – just mix and bake.
- Perfect way to use fresh or frozen rhubarb.
- Tastes great with coffee or tea.
- Great year-round treat – especially in spring and summer.
📋 Ingredients
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 cup buttermilk (or 1 tbsp vinegar + milk to 1 cup)
- ⅓ cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 1 ½ cups diced rhubarb (fresh or thawed frozen)
- Optional: ½ cup chopped nuts (walnuts or pecans)
👩🍳 Directions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
- In another bowl, mix buttermilk, oil, egg, and vanilla.
- Pour wet mixture into the dry ingredients and stir gently until just combined.
- Fold in the rhubarb and nuts (if using). Don’t overmix.
- Pour the batter into the prepared loaf pan.
- Bake for 50–60 minutes, or until a toothpick comes out clean from the center.
- Cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
🧁 Recipe Tips
- Don’t overmix the batter or the bread will be tough.
- Use fresh rhubarb for best texture, but frozen rhubarb works if well drained.
- Sprinkle cinnamon sugar on top before baking for extra flavor.
- Let the bread cool fully before slicing for clean slices.
- Store leftovers tightly wrapped at room temperature or in the fridge.
🍧 What To Serve With Cinnamon Rhubarb Bread?
Serve Cinnamon Rhubarb Bread with coffee, tea, a scoop of vanilla ice cream or a dollop of whipped cream. It also pairs well with a spread of butter or cream cheese.
🥡 How To Store Leftover Cinnamon Rhubarb Bread?
- At Room Temperature: Wrap in plastic wrap or keep in an airtight container leftover cinnamon rhubarb bread for up to 2–3 days.
- In the Fridge: Store in a sealed container leftover cinnamon rhubarb bread for up to 1 week. Bring to room temperature before eating for best texture.
🔥 How To Reheat Leftover Cinnamon Rhubarb Bread?
- In the Microwave: Warm individual slices of leftover cinnamon rhubarb bread for 10–15 seconds.
- In the Oven: Wrap in foil and heat for leftover cinnamon rhubarb bread at 300°F (150°C) for 10 minutes.
❓FAQs
Can I use frozen rhubarb in Cinnamon Rhubarb Bread?
Yes frozen rhubarb works well in Cinnamon Rhubarb Bread—just thaw and drain it first to remove extra moisture.
Can I use apples instead of rhubarb in Cinnamon Rhubarb Bread?
Yes you can use apples, but the flavor of the Cinnamon Rhubarb Bread will be less tart and more sweet.
Can I skip the cinnamon in Cinnamon Rhubarb Bread?
Yes but cinnamon gives great flavor to Cinnamon Rhubarb Bread. You can use nutmeg or cardamom instead.
What kind of oil is best for Cinnamon Rhubarb Bread?
Neutral oils like vegetable, canola, or sunflower oil are best for Cinnamon Rhubarb Bread.
Can I use yogurt instead of buttermilk in Cinnamon Rhubarb Bread?
Yes you can use plain yogurt thinned with a little milk as a substitute for buttermilk in Cinnamon Rhubarb Bread.
Why is my Cinnamon Rhubarb Bread dense?
If your Cinnamon Rhubarb Bread is dense, it’s likely due to overmixing the batter. Mix just until combined.
Can I bake Cinnamon Rhubarb Bread in muffin tins?
Yes cinnamon Rhubarb Bread batter works well in muffin tins bake at 350°F for 18–22 minutes.
More Rhubarb Recipes:
🔢 Example Nutrition Facts (per slice)
- Calories: 220
- Fat: 8g
- Carbohydrates: 34g
- Sugar: 18g
- Fiber: 1g
- Protein: 3g
