Tender Orange Rhubarb Bread Recipe

Introduction

This Tender Orange Rhubarb Bread is a delightful combination of tangy rhubarb and bright citrus flavors wrapped into a moist, tender loaf. It’s perfect for breakfast or an afternoon snack that offers a fresh twist on traditional quick breads.

Ingredients

• 2.25 cups rhubarb, chopped into 1/2-inch pieces
• 0.33 cup sugar
• 3.25 cups flour (King Arthur all-purpose flour recommended)
• 1.25 tsp salt
• 4.5 tsp baking powder
• 1.5 tsp orange rind, finely zested
• 0.33 cup butter (unsalted, Kerrygold preferred)
• 1.25 cup sugar
• 1.2 tsp ground cinnamon
• 1 large egg, room temperature (about 70°F)
• 0.66 cup orange juice
• 1 tsp vanilla

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easier removal.
2. Step 2: In a small bowl, toss the chopped rhubarb with 0.33 cup sugar and set aside to macerate while preparing the batter.
3. Step 3: In a large mixing bowl, whisk together the flour, salt, baking powder, orange rind, cinnamon, and 1.25 cups sugar until well combined.
4. Step 4: Cut the butter into small pieces and incorporate it into the dry ingredients using your fingers or a pastry cutter until the mixture is crumbly.
5. Step 5: In a separate bowl, beat the egg with orange juice and vanilla until smooth.
6. Step 6: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing to keep the bread tender.
7. Step 7: Fold the rhubarb and any released juice into the batter gently.
8. Step 8: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
9. Step 9: Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
10. Step 10: Allow the bread to cool in the pan for about 10 minutes, then remove it and cool completely on a wire rack before slicing.

Tips & Variations

• For a nutty crunch, add 1/2 cup chopped walnuts or pecans to the batter.
• If fresh rhubarb is unavailable, frozen rhubarb (thawed and drained) works well too.
• Use freshly squeezed orange juice and zest for the brightest flavor.
• To make mini loaves or muffins, reduce baking time accordingly and check doneness early.

Storage

Store the bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze tightly wrapped for up to 2 months. To reheat, warm slices gently in a toaster oven or microwave until just heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the rhubarb with another fruit?

Yes, tart fruits like cranberries or tart apples can be used, but adjust the sugar slightly to balance sweetness and acidity.

Why is it important to keep the egg at room temperature?

Room temperature eggs mix more evenly with other ingredients, giving a smoother batter and better texture in the finished bread.

Tender Orange Rhubarb Bread Recipe

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★★★★★

4.6 from 86 reviews

• Author: Matteo
• Total Time: 2 hours 40 minutes
• Yield: 4 servings 1x

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Description

This Tender Orange Rhubarb Bread is a moist, flavorful quick bread that combines the tartness of rhubarb with the bright citrus aroma of orange zest and juice. A perfect balance of sweetness and spice with a hint of cinnamon makes this bread an ideal treat for breakfast, brunch, or as a delightful snack. Its tender crumb and fruity notes are sure to please any fan of fresh, home-baked goods.

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Ingredients

Scale 1x2x3x

Fruit Mixture

• 2.25 cups rhubarb, chopped into 1/2-inch pieces
• 0.33 cup sugar

Dry Ingredients

• 3.25 cups all-purpose flour (King Arthur recommended)
• 1.25 tsp salt
• 4.5 tsp baking powder
• 1.5 tsp orange rind, finely zested
• 1.2 tsp ground cinnamon

Wet Ingredients

• 0.33 cup unsalted butter (Kerrygold preferred), softened
• 1.25 cup sugar
• 1 large egg, room temperature (about 70°F)
• 0.66 cup orange juice
• 1 tsp vanilla extract

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Instructions

1. Prepare Rhubarb Mixture: Combine the chopped rhubarb with 0.33 cup sugar in a bowl and let it macerate while you prepare the other ingredients. This allows the rhubarb to soften and release some juices, adding moisture and flavor to the bread.
2. Preheat Oven: Set your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper to prevent sticking.
3. Mix Dry Ingredients: In a large bowl, sift together the flour, salt, baking powder, orange zest, and ground cinnamon. This ensures even distribution of leavening agents and spices.
4. Cream Butter and Sugar: In a separate bowl, beat the softened butter with 1.25 cups sugar until the mixture is light and fluffy. This step adds air into the batter, contributing to the bread’s tender crumb.
5. Add Eggs and Flavorings: Beat in the large egg, orange juice, and vanilla extract into the creamed butter and sugar mixture, combining everything thoroughly to create a smooth batter.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.
7. Fold in Rhubarb: Drain any excess liquid from the rhubarb if necessary, then fold the rhubarb pieces gently into the batter, making sure they are evenly distributed without breaking them up too much.
8. Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for approximately 60 to 75 minutes, or until a toothpick inserted in the center comes out clean and the bread is golden brown on top.
9. Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing. This resting time helps the bread set for cleaner slices and better texture.

Notes

• Make sure the egg is at room temperature for better incorporation into the batter.
• Use fresh rhubarb that is firm and bright pink for the best flavor and color.
• Adjust sugar levels if you prefer a sweeter or less sweet bread.
• You can substitute orange juice with fresh lemon juice for a different citrus twist.
• Store leftover bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: orange rhubarb bread, quick bread, citrus bread, rhubarb recipe, homemade bread, tender bread, breakfast bread