Few things capture that cozy, homey feeling quite like homemade Cinnamon Swirl Rhubarb Bread. This sweet, tender loaf is ribboned with fragrant cinnamon sugar and pops of tart rhubarb—each slice is a bite of old-fashioned comfort! Imagine the intoxicating smell wafting through your kitchen as it bakes, inviting everyone in for a taste. Whether you’re a seasoned baker or just want to try something special with spring rhubarb, this bread is the perfect way to transform simple ingredients into an irresistible treat that’s just as good for breakfast as it is for snacking.

Cinnamon Swirl Rhubarb Bread Recipe - Recipe Image

Ingredients You’ll Need

The magic of Cinnamon Swirl Rhubarb Bread is in its everyday ingredients, with each one playing a distinct part in creating melt-in-your-mouth tenderness, vibrant color, and dreamy flavor. Here’s what you’ll need and why it matters.

Sugar (1 ⅓ cups, divided): Adds sweetness, helps caramelize the edges beautifully, and is essential for that irresistible cinnamon swirl.
Ground Cinnamon (2 teaspoons): Delivers a warm, comforting aroma and flavor that pairs perfectly with rhubarb.
Flour (2 cups): The structure and backbone of the bread, ensuring a tender, yet sliceable crumb.
Baking Powder (1 teaspoon): Gives the loaf lift, making it soft and airy rather than dense.
Salt (½ teaspoon): Enhances all the sweet and tangy notes, never to be skipped!
Egg (1, large): Binds everything together and adds a lovely richness to the batter.
Milk (1 cup): Adds moisture for a soft crumb and helps everything blend smoothly.
Vegetable Oil (⅓ cup): Keeps the bread tender and moist, plus it’s super easy to mix with the other ingredients.
Rhubarb (1 cup, large diced): Provides little bursts of tanginess and color—fresh or frozen works, just make sure to dice it generously.

How to Make Cinnamon Swirl Rhubarb Bread

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350°F to ensure even baking from the get-go. Grease a loaf pan with baking spray and line the bottom with parchment paper for easy removal. This simple step will help your bread slide out flawlessly and keep its pretty pattern intact.

Step 2: Mix the Cinnamon Sugar Swirl

In a small bowl, stir together ⅓ cup sugar with all the ground cinnamon until evenly mixed. Setting this aside now means your cinnamon swirl will be ready and waiting for those delicious layers later in the process.

Step 3: Combine the Dry Ingredients

Grab a large mixing bowl and whisk together the flour, baking powder, salt, and that remaining 1 cup of sugar. This blend sets the base for your loaf, ensuring a light, soft crumb with every bite.

Step 4: Whisk the Wet Ingredients

In a separate bowl, whisk the egg, milk, and vegetable oil together until smooth. This mixture will join the dry ingredients to keep everything moist and unify the flavors.

Step 5: Bring the Batter Together and Add Rhubarb

Pour the egg mixture over the dry ingredients and stir gently with a rubber spatula until just moistened—overmixing is a no-go here, so stop as soon as the flour disappears for a tender loaf. Fold in the diced rhubarb, distributing it as evenly as you can for those tart, juicy bites.

Step 6: Layer and Swirl in the Cinnamon Sugar

Spoon half the batter into your prepared loaf pan, smoothing it out. Sprinkle with half of your cinnamon sugar mixture for a gorgeous sweet stripe inside. Layer the remaining batter on top, then finish off with the rest of the cinnamon sugar. If you’d like, gently swirl the cinnamon layer into the batter using an offset spatula for a marbled look.

Step 7: Bake to Perfection

Place the pan in your oven and bake for about 1 hour. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs. Your kitchen will smell like a dream!

Step 8: Cool and Slice

Remove the pan to a wire rack and let it cool for 10 minutes, then lift the bread out to cool completely. To get neat, bakery-worthy slices, wrap the cooled loaf in plastic wrap and refrigerate for a few hours before cutting.

How to Serve Cinnamon Swirl Rhubarb Bread

Garnishes

For a finishing flourish, try dusting your Cinnamon Swirl Rhubarb Bread with a light shower of powdered sugar or a drizzle of simple vanilla glaze. Fresh rhubarb slices or a sprig of mint can also add a pop of color for special occasions.

Side Dishes

Serve thick, warm slices alongside a scoop of vanilla yogurt, a dollop of whipped cream, or a handful of fresh berries for a pretty and balanced breakfast. For a true treat, set out with afternoon tea or coffee—its aromatic cinnamon notes pair perfectly!

Creative Ways to Present

Transform Cinnamon Swirl Rhubarb Bread into a show-stopper by slicing and toasting pieces, then serving with sweet cream cheese or lemon curd. For entertaining, cut into cubes and thread onto skewers with strawberries for brunch platters that wow.

Make Ahead and Storage

Storing Leftovers

Keep your Cinnamon Swirl Rhubarb Bread fresh by wrapping it tightly in plastic wrap or placing it in an airtight container at room temperature for up to three days. This helps maintain its moisture and keeps every bite as delicious as the first slice.

Freezing

For longer storage, wrap individual slices or the entire loaf tightly in aluminum foil, then place in a freezer-safe bag. It freezes beautifully for up to three months—just thaw at room temperature whenever a craving hits.

Reheating

If you love warm bread, pop a slice in the microwave for about 10-15 seconds or toast lightly in the oven. This refreshes the cinnamon aroma and gives you that just-baked feel, even days later.

FAQs

Can I use frozen rhubarb for Cinnamon Swirl Rhubarb Bread?

Absolutely! Just be sure to thaw the rhubarb and pat it dry with paper towels before adding it to the batter to prevent excess moisture from making the bread soggy.

What size loaf pan works best for this recipe?

A standard 9×5-inch loaf pan is perfect for this bread, ensuring it rises to that beautiful domed shape and bakes evenly throughout.

Can I substitute another fruit for the rhubarb?

You can swap in chopped strawberries, apples, or even plums if rhubarb is out of season. However, the unique tang of rhubarb is what makes Cinnamon Swirl Rhubarb Bread truly special!

Is it necessary to swirl the cinnamon sugar, or can I just layer it?

Swirling is totally optional! Layering gives you neat, beautiful stripes of cinnamon, while swirling creates a marbled look and a slightly more integrated flavor throughout the loaf. Choose whichever speaks to you!

How do I know when the bread is fully baked?

Insert a toothpick into the thickest part of the loaf; if it comes out clean or with just a few moist crumbs (no raw batter), your Cinnamon Swirl Rhubarb Bread is ready to come out of the oven.

Final Thoughts

Whether you’re baking for yourself, your family, or to impress guests, Cinnamon Swirl Rhubarb Bread is a guaranteed hit. Its swirl of sweet cinnamon, bursts of tangy rhubarb, and perfectly tender crumb make it a recipe you’ll want to enjoy all season long. Give it a try—I promise you’ll fall head over heels with every slice!

Cinnamon Swirl Rhubarb Bread Recipe

★★★★★

5.1 from 17 reviews

Author: Ella
Total Time: 1 hour 15 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

This Cinnamon Swirl Rhubarb Bread is a delightful treat that combines the tartness of rhubarb with a sweet cinnamon swirl. Perfect for breakfast or as an afternoon snack!

Ingredients

Scale

Bread:

1 ⅓ cups sugar, divided
2 cups flour
1 teaspoon baking powder
½ teaspoon salt
1 egg
1 cup milk
⅓ cup vegetable oil
1 cup large diced rhubarb

Cinnamon Swirl:

2 teaspoons ground cinnamon

Instructions

Preheat the oven to 350°. Grease a loaf pan with nonstick baking spray and line the bottom with parchment paper. Set aside.
Stir together ⅓ cup sugar and cinnamon in a small bowl. Set aside.
Whisk together flour, baking powder, salt, and the remaining 1 cup of sugar in a large bowl.
In another bowl, whisk together the egg, milk, and oil.
Add egg mixture to flour mixture. Stir with a rubber spatula until just moistened. Do not beat or overmix. Fold in the rhubarb.
Scrape ½ of the batter into the loaf pan, then sprinkle with ½ of the cinnamon mixture. Repeat by layering the remaining batter and then the cinnamon mixture.
Swirl the topping into the batter with an offset spatula, if desired (I did not).
Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour.
Place the pan on a cooling rack. After 10 minutes, remove the bread and let cool completely.
Wrap bread with plastic wrap and chill for a few hours to help make slicing easier.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Bread
Method: Baking
Cuisine: American