Description
This Rhubarb Bread Recipe transforms tart rhubarb into a soft, tender loaf bursting with sweet, tangy flavor. Perfect for brunch, gifting, or snacking.
Ingredients
2 cups diced rhubarb
1 ½ cups all-purpose or gluten-free flour
¾ cup cane sugar
1 tsp baking soda
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
1 cup plant-based milk or buttermilk
⅓ cup avocado oil
1 tsp vanilla extract
1 egg or flax egg (1 tbsp flaxseed + 3 tbsp water)
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk flour, sugar, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix milk, oil, vanilla, and egg or flax egg.
4. Combine wet and dry ingredients just until mixed.
5. Fold in diced rhubarb.
6. Pour batter into loaf pan and smooth the top.
7. Bake for 50–60 minutes or until a toothpick comes out clean.
8. Cool for 10 minutes in pan, then transfer to a wire rack.
Notes
To make it vegan, use a flax egg and plant milk.
Add nuts or citrus zest for variation.
Can be stored in fridge for 5 days or frozen for 3 months.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Rhubarb Bread Recipe, vegan rhubarb loaf, gluten-free rhubarb dessert