This Easy Rhubarb Quick Bread is a moist and tasty treat packed with fresh rhubarb. It’s perfect for breakfast or as a snack, and it bakes up quickly with no yeast fuss!
Baking this bread fills your kitchen with a sweet and tangy aroma that’ll make everyone wonder what you’re up to! I love enjoying it warm with a little butter. Yum!
Key Ingredients & Substitutions
Rhubarb: Fresh rhubarb is the star here! However, if it’s out of season, frozen rhubarb works just as well. Thaw and drain it before using to avoid excess moisture in the bread.
Flour: All-purpose flour is common, but you can use a gluten-free blend or whole wheat flour if you’re looking for a healthier twist. Just know that the texture might change slightly.
Butter: Unsalted butter is used for control over the saltiness. As a substitute, you can use melted coconut oil or applesauce for a lower-fat option.
Buttermilk: If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice to create a quick homemade version!
Sugar: While granulated sugar is used here for sweetness, you could substitute with brown sugar for a deeper flavor, or use a sugar alternative for a lower-calorie option.
How Can I Ensure My Quick Bread is Light and Fluffy?
The key to a light and fluffy bread is not overmixing the batter. Once the wet and dry ingredients are combined, mix just until you can no longer see dry flour. Lumpy batter is perfectly fine! Remember to fold in the rhubarb gently, so it doesn’t break down and create sogginess.
- Preheat the oven properly to ensure even baking.
- Use a toothpick to check doneness—if it comes out clean or with a few crumbs, it’s ready!
- Let it cool in the pan before transferring, as this helps maintain its shape.
How to Make Easy Rhubarb Quick Bread
Ingredients You’ll Need:
For the Bread:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- 1 ½ cups rhubarb, diced (fresh or frozen)
For Topping (Optional):
- ¼ cup coarse sugar
How Much Time Will You Need?
This rhubarb quick bread takes about 15 minutes to prepare and 55-65 minutes to bake. Plus, you’ll want to let it cool for about 10 minutes in the pan before transferring it to a wire rack. So, set aside about 1 hour and 30 minutes to enjoy this delightful treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your bread gets a nice rise and a golden color as it bakes. While the oven heats up, grease and flour a 9×5-inch loaf pan to prevent the bread from sticking.
2. Mix the Dry Ingredients:
In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Use a whisk to mix everything together well. This step helps to evenly distribute the leavening agents in the flour, which is important for a good rise.
3. Mix the Wet Ingredients:
In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and buttermilk until everything is well combined. It’s okay if the mixture looks a bit lumpy; just ensure there are no large bits of butter or egg.
4. Combine the Mixtures:
Now, gradually pour the wet ingredients into the bowl of dry ingredients. Gently mix them together until just combined. Be careful not to overmix; it’s better to have a few lumps than a tough bread.
5. Add the Rhubarb:
Take your diced rhubarb and gently fold it into the batter. Ensure the rhubarb is evenly distributed, but again, don’t overmix! This will help ensure a delicious burst of rhubarb flavor in every bite.
6. Prepare and Pour into the Pan:
Pour the batter into your prepared loaf pan. If you like a little extra sweetness, sprinkle the coarse sugar on top of the batter before baking. This will give your bread a nice crunchy topping!
7. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 55-65 minutes. To check for doneness, insert a toothpick into the center of the bread. If it comes out clean, your bread is ready! If the top is browning too quickly, cover it gently with foil.
8. Cool and Serve:
Once baked, remove your bread from the oven and let it cool in the pan for about 10 minutes. Then, gently transfer it to a wire rack to cool completely. Slice it up once it’s cool and enjoy your delicious rhubarb quick bread!
Enjoy every slice of your delightful and easy rhubarb quick bread! 🍞✨
Can I Use Frozen Rhubarb for This Recipe?
Absolutely! If using frozen rhubarb, there’s no need to thaw it beforehand. Just chop it while still frozen and fold it directly into the batter. This helps prevent excess moisture in your quick bread.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute by mixing ½ cup of milk with 1½ teaspoons of vinegar or lemon juice. Let it sit for about 5 minutes to thicken, and it’s ready to use!
How to Store Leftovers
Leftover quick bread can be stored in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it. It will last in the freezer for about 2-3 months. Just thaw it at room temperature when you’re ready to enjoy it!
Can I Add Other Fruits or Nuts to the Bread?
Yes, definitely! You can mix in other fruits like strawberries or blueberries, or even add nuts like walnuts or pecans for an extra crunch. Just keep the total amount of mixed ingredients around 1½ cups to maintain the right batter consistency.
