Cinnamon Sugar Rhubarb Bread

Slice your way into a sunshiney state of mind with my easy Cinnamon Sugar Rhubarb Bread recipe! This wholesome whole-grain quickbread is loaded with juicy chunks of my favorite spring vegetable that usually disguises itself as fruit. Between the slightly nutty, perfectly tender crumb, sweet-tart pops of rhubarb, and cozy cinnamon spice, each bite is pure bliss!

Rhubarb season is fleeting, so I try to gobble up as much as I can each year before it disappears. From my classic strawberry rhubarb crisp and tangy rhubarb sauce to my strawberry rhubarb protein muffins and this whole wheat rhubarb bread, those cheerful pink stalks find their way into all kinds of sweets and snacks. 

If you loved my strawberry banana bread, this rhubarb bread will be right up your alley. It has the same seasonal flair, but with a brighter, more puckery flavor profile. You can make a loaf with just 11 simple ingredients (most of which I’d bet you already have in the pantry) and just 10 minutes of active prep, making it the perfect low-lift treat when you’re craving something sweet!

Love a good quick bread recipe as much as I do? Check out my summery Hawaiian banana bread, autumnal pumpkin banana bread, and wintry cranberry orange bread to keep yourself in sweet, better-for-you snacking shape all year round! 

Jump to:

• What does it taste like?
• Why You’ll Love This Rhubarb Quick Bread Recipe
• Ingredients Needed
• Substitutions
• How To Make Rhubarb Bread
• Optional Variations & Dietary Adjustments
• Serving Suggestions
• Recipe Success Tips
• Storage Directions
• Whole Wheat Rhubarb Bread Nutrition
• Pricing Info
• FAQs
• Other Baking Recipes
• Recipe

What does it taste like?

Picture yourself cutting into a freshly baked loaf of rhubarb quick bread, the crackly cinnamon sugar crust giving way to a soft, moist center. The tartness of fresh rhubarb is balanced with the gentle sweetness of granulated sugar. The citrus notes from the orange juice lend a lively brightness, contrasting the nutty flavors of whole wheat pastry flour, which provides a light, fluffy texture. 

A touch of cinnamon brings a cozy warmth, while the hint of vanilla infuses a soft sweetness. Each slice offers a delightful interplay of tart and sweet, with the occasional burst of juicy rhubarb ensuring that every bite remains exciting. It’s a wholesome yet decadent treat, ideal for any moment of the day.

Why You’ll Love This Rhubarb Quick Bread Recipe

• Whole-Grain Goodness – I’ve always loved redesigning my favorite dessert recipes to be healthier by using a few simple swaps. Here I rely on my favorite baking partner, whole wheat pastry flour, to bring all the fiber and nutrients of whole grains without the stodginess that normally accompanies them. 
• Spectacularly Seasonal – Rhubarb is usually only available for about 6-8 weeks out of the year, so every slice of rhubarb bread feels special. Get it while you can!
• Quick & Easy – Quick breads are so named for their easygoing nature—you can usually whip up the batter in just 10 minutes or less. Rhubarb quick bread is no different! It’s the perfect recipe for when you’re feeling lazy.

Ingredients Needed

• Unsweetened Almond Milk – Using almond milk keeps the loaf dairy-free and avoids adding very many extra calories and fat.
• Granulated Sugar – Plain white sugar has a neutral sweetness, allowing the nutty flavor of the pastry flour and tart flavor of the rhubarb to shine.
• Avocado Oil – My favorite neutral-tasting oil, which is super heart-healthy.
• Fresh Orange Juice – A bit of citrusy brightness pairs perfectly with the rhubarb. For even more of an orange-y pop, add the zest, too.
• Large Egg – For binding the batter and adding a little bit of protein.
• Vanilla Extract – For warmth, aromatic depth, and a faint sweetness without extra sugar.
• Whole Wheat Pastry Flour – My go-to better-for-you baking swap! You get all the benefits of it being 100% whole-grain, but without the dense, stodgy consistency of regular whole wheat flour.
• Baking Powder – Not to be confused with baking soda, this leavener is what makes our rhubarb bread rise to its loftiest heights.
• Ground Cinnamon – I love the warm, cozy aroma of cinnamon and feel like it makes everything taste a bit sweeter without having to add sugar. Feel free to use either light and floral Mexican cinnamon or bold and spicy cassia cinnamon.
• Salt – Fine sea salt or kosher salt are preferred over iodized table salt, which tends to leave a bitter aftertaste.
• Rhubarb – The bright, juicy heart of our quick bread! Make sure you only use the stalks—the leaves are toxic. If you can’t find it fresh, check the frozen aisle.

Substitutions

• Unsweetened Almond Milk – Feel free to swap in any plant-based or dairy milk you have on hand.
• Granulated Sugar – For a less refined alternative, use cane sugar. You can also swap in a cup-for-cup sugar alternative if needed.
• Avocado Oil – Canola oil is cheaper than avocado oil, but still has a nice, heart-healthy profile.
• Fresh Orange Juice – Bottled orange juice or reconstituted orange juice from concentrate are good enough substitutes. You can also swap in grapefruit juice if you want to lean into the tart, slightly bitter flavor profile instead.
• Large Egg – I haven’t tried it, but quick breads are typically good candidates for using flax or chia eggs. (1 “egg” = 1 tablespoon chia or flax + 3 tablespoons water + stir + 5 minutes to thicken.)
• Vanilla Extract – You’re welcome to swap in an equal amount of vanilla paste or powder. 
• Whole Wheat Pastry Flour – For a halfway substitute, use equal parts all-purpose flour and regular whole wheat flour. Otherwise, all AP flour will suffice—you’ll just miss out on the whole grain goodness and added fiber if you do.
• Ground Cinnamon – Other warming spices like ginger, cardamom, star anise, and clove also pair well with rhubarb, so have fun experimenting.

How To Make Rhubarb Bread

Step 1: Preheat & Prep. Start by preheating your oven to 350℉. While that’s warming up, give your loaf pan a light grease so the bread slides out easily later. In a small bowl, combine the ingredients for the cinnamon sugar and set it aside for later. This will add a tasty touch to the top of your bread!

Step 2: Whisk Wet Ingredients. In a large mixing bowl, whisk together the almond milk, granulated sugar, avocado oil, fresh orange juice, egg, and vanilla until everything is nice and smooth.

Step 3: Add the Dry Ingredients. Gently fold in the whole wheat pastry flour, baking powder, 1 teaspoon of cinnamon, and salt. Mix just until combined—don’t worry if it’s not perfectly smooth!

Step 4: Stir in the Rhubarb. Toss in the chopped rhubarb and give it a good stir until it’s evenly mixed throughout the batter.

Step 5: Bake. Transfer your batter into the greased loaf pan, then top it off with the delicious cinnamon sugar mixture you set aside earlier. Pop the loaf in the preheated oven and bake for 65-70 minutes. It’s done when a toothpick inserted into the center comes out clean. Once it’s out of the oven, let the bread cool completely before slicing. Then, dig in and enjoy every bite!f step info.

Optional Variations & Dietary Adjustments

• Sugar-Free – Swap out the granulated sugar for your preferred cup-for-cup alternative (e.g. monk fruit).
• Egg-Free/Vegan – Quick breads are typically good places for using flax eggs. To make a flax egg, mix 1 tablespoon of ground flax with 3 tablespoons of water, then let it set for 5 minutes to thicken. 
• Gluten-Free – Use your favorite gluten-free all-purpose cup-for-cup baking mix, preferably one that includes xanthan gum for structure. Allow the batter to rest for 30 minutes before baking to give the grains time to rehydrate and prevent a gritty texture. If the batter seems too thick (GF flour is often “thirstier” than regular flour), add an extra splash of almond milk to thin it out.

Serving Suggestions

For a delightfully satisfying breakfast, toast a slice and spread a thin layer of almond butter on top. If you can’t do nuts but want a little extra protein, swap in Greek yogurt instead. Alternatively, enjoy it fresh out of the oven with a pat of butter or a drizzle of honey for a simple (but special) snack.

For dessert, try serving the bread with a scoop of vanilla or orange-creamsicle ice cream, perhaps with a drizzle of berry chia seed jam. For a charming brunch centerpiece, make a bread basket with slices of rhubarb bread and Starbucks lemon loaf, healthy lemon zucchini muffins, and oatmeal protein muffins, then serve yogurt and fruit salad on the side. 

Recipe Success Tips

• Choose Fresh Rhubarb: Look for bright, firm stalks that are free of blemishes. If fresh isn’t available, frozen rhubarb works well—just make sure to thaw and drain any excess moisture before using.
• Don’t Overmix: When you add the flour and other dry ingredients, mix just until combined. Overmixing can lead to a denser texture, so keep it light and fluffy!
• Add Zest for Extra Flavor: For an extra citrusy kick, consider adding a tablespoon of orange zest to the batter. It enhances the freshness and pairs beautifully with the rhubarb.
• Experiment with Spices: Feel free to play with the spices—try adding a pinch of nutmeg or ginger to bring a new depth of flavor to your quick bread.
• Check for Doneness: Ovens can vary, so start checking for doneness a few minutes before the suggested baking time. A toothpick inserted into the center should come out clean or with just a few crumbs.
• Serve Warm: For the best experience, serve the bread warm. If it’s been stored, a quick reheat in the toaster or microwave brings back that fresh-baked goodness.

Storage Directions

• Room Temperature: Allow the rhubarb bread to cool completely, then wrap well in plastic wrap or store in an airtight container. It’ll keep on the counter for up to 3 days.
• Refrigeration: For longer storage, store your rhubarb quick bread in an airtight container or wrap it tightly in plastic wrap. It will stay fresh in the refrigerator for up to a week.
• Freezing: To freeze, slice the bread and wrap each slice individually in plastic wrap, then place them in a resealable freezer bag. It can be kept in the freezer for up to three months. When you’re ready to enjoy it, just thaw at room temperature.
• Reheating: For the best taste and texture, reheat slices in a toaster or oven until warm. If using a microwave, heat for just a few seconds to avoid making it too soggy.

Whole Wheat Rhubarb Bread Nutrition

This whole wheat rhubarb quick bread strikes a thoughtful balance between comfort and nourishment. Each slice comes in at 295 calories, making it a satisfying option for breakfast, a snack, or even a lightly sweet dessert.

With 45 grams of carbohydrates per serving, this bread provides a steady source of energy—especially helpful when paired with the 5 grams of fiber from whole wheat flour and rhubarb, which can support digestion and help keep you feeling full longer. The 5 grams of protein add a modest boost, making it a bit more sustaining than your average quick bread.

At 11 grams of total fat, this recipe has enough richness to deliver a tender, moist crumb without going overboard. Meanwhile, the sodium level (218 mg per serving) is relatively moderate, fitting comfortably into a balanced diet. Overall, this is a more wholesome take on a classic quick bread, so enjoy every slice!

Total nutritional content per serving is:

• Calories: 295 calories
• Carbohydrates: 45 grams
• Protein: 5 grams
• Total Fat: 11 grams
• Sodium: 218 mg
• Fiber: 5 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

Pricing Info

This is what I personally paid to make this recipe:

• ¾ cup unsweetened almond milk: $0.34
• ¾ cup + 2 tbsp granulated sugar: $0.13
• ⅓ cup avocado oil: $1.05
• ¼ cup fresh orange juice: $0.97
• 1 large egg: $0.49
• 2 tsp vanilla extract: $0.08
• 2 cups whole wheat pastry flour: $0.53
• 2 tsp baking powder: $0.04
• 1 ¼ tsp ground cinnamon: $0.03
• ¼ tsp salt: $0.01
• 1 ½ cups chopped rhubarb: $1.50

The total comes out to be around $5.17 or roughly $0.65 per slice!

FAQs

Other Baking Recipes

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Recipe

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xoxo Megan