Pioneer Woman Cinnamon Rhubarb Bread

This Pioneer Woman Cinnamon Rhubarb Bread is a moist and spiced quick bread, which uses fresh rhubarb and warm cinnamon. It’s a classic, foolproof recipe, ready in just 1 hour and 20 minutes.

Pioneer Woman Cinnamon Rhubarb Bread Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup buttermilk (or 1 tablespoon vinegar + milk to make 1 cup)
• 1/3 cup vegetable oil
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups diced rhubarb (fresh or thawed frozen)
• Optional: 1/2 cup chopped nuts (walnuts or pecans)

How To Make Pioneer Woman Cinnamon Rhubarb Bread

1. Preheat oven and prep pan: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
3. Combine wet ingredients: In another bowl, mix the buttermilk, oil, egg, and vanilla until smooth.
4. Combine wet and dry: Pour the wet ingredients into the dry mixture and stir gently until just combined.
5. Fold in rhubarb and nuts: Gently fold in diced rhubarb and nuts (if using). Do not overmix.
6. Bake: Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and serve: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Recipe Tips

• Can I use frozen rhubarb? Yes, just thaw and drain before folding into the batter.
• How to keep the bread moist: Don’t overbake and be careful not to overmix the batter.
• Can I substitute the buttermilk? Yes, use 1 tablespoon vinegar or lemon juice plus enough milk to make 1 cup.
• Can I skip the nuts? Yes, they are completely optional.
• How to store it: Wrap tightly and store at room temperature or in the fridge.

What To Serve With Rhubarb Bread

This sweet and slightly tart bread pairs well with simple sides:

• A cup of coffee or tea
• A pat of butter or cream cheese
• Greek yogurt on the side
• Fresh berries
• A drizzle of honey or maple syrup

How To Store Rhubarb Bread

Refrigerate: Store in an airtight container for up to 5 days. Let come to room temp or warm slightly before serving.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.

Rhubarb Bread Nutrition Facts

• Calories: 220
• Fat: 8g
• Carbohydrates: 34g
• Sugar: 18g
• Fiber: 1g
• Protein: 3g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this bread gluten-free?
Yes, use a 1:1 gluten-free flour substitute.

What if I don’t have buttermilk?
Use milk mixed with lemon juice or vinegar as a substitute.

Why did my bread sink in the middle?
Overmixing or underbaking can cause the center to sink.

Can I make muffins with this batter?
Yes, bake in a muffin tin at 350°F for 20–25 minutes.

How long does rhubarb bread stay fresh?
It keeps well for up to 5 days when stored properly.

Try More Recipes:

• Pioneer Woman Rhubarb Cobbler
• Pioneer Woman Blueberry Lemon Sweet Rolls
• Pioneer Woman Mango Cake