This easy rhubarb bread recipe combines fresh rhubarb, yogurt and a touch of cinnamon for a moist, delicious loaf.
Prep Time:10 minutes
Cook Time:65 minutes
Total Time:1 hour 15 minutes
Yield:2 loaves 1x
1–1/4 cups packed brown sugar
1/2 cup butter, softened
1 large egg, room temperature, beaten
1 teaspoon vanilla extract
1 cup plain yogurt or buttermilk
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2–1/2 cups all-purpose flour
1–1/2 cups rhubarb, finely chopped
3/4 cup chopped walnuts or pecans (optional)
Preheat oven to 350°F. Grease two loaf pans (8×4 or 9×5).
In a large bowl, combine brown sugar and butter. Whisk in the vanilla extract, yogurt (or buttermilk) and egg. Combine cinnamon, baking soda, salt and flour; add to wet ingredients. Stir in rhubarb (and nuts, if desired).
Divide batter between prepared loaf pans. Bake at 350°F until toothpick inserted in the center comes out clean, about 50-60 minutes.
Remove rhubarb bread from oven and allow to cool for 5 minutes before removing from pans and transferring to wire racks to cool completely.