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.
Ingredients
Scale
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
Instructions
- 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.
- Preheat Oven: Set your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
