Heavenly Rhubarb Maple Walnut Loaf Recipe in 15 Min

There’s something magical about that first bite of my Rhubarb Maple Walnut Loaf with Maple Glaze – the way the tart rhubarb dances with sweet maple syrup, all hugged by those crunchy walnuts. I still remember the summer I discovered this combo, when my neighbor’s rhubarb patch overflowed and she handed me a giant armful with a wink. “Make something special,” she said. After a few messy kitchen experiments (let’s just say not all rhubarb recipes deserve to live), this loaf became our family’s favorite. It’s the kind of treat that makes everyone linger at the breakfast table just a little longer.

Why You’ll Love This Rhubarb Maple Walnut Loaf

This Rhubarb Maple Walnut Loaf with Maple Glaze isn’t just another quick bread—it’s the kind of recipe that makes people ask for seconds (and the recipe card). Here’s why it’s special:

• Perfectly balanced – The tart rhubarb plays off the sweet maple syrup like they were made for each other
• Moist every time – That drizzle of maple syrup in the batter? It keeps each slice tender for days
• Ready in a flash – You’re just 15 minutes away from having this beauty in the oven
• Crowd-pleasing magic – Works for breakfast with coffee or dessert à la mode

Trust me, that crunchy walnut topping with the maple glaze? Absolute perfection.

Ingredients for Rhubarb Maple Walnut Loaf with Maple Glaze

Gathering the right ingredients makes all the difference with this Rhubarb Maple Walnut Loaf. Here’s what you’ll need (and yes, I’ve learned these measurements matter through trial and error!):

• 1 1/2 cups chopped rhubarb – fresh stalks, not frozen (about 3 medium stalks)
• 1/2 cup pure maple syrup – the real stuff, not pancake syrup
• 1/2 cup chopped walnuts – toasted lightly first for extra flavor
• 1 1/2 cups all-purpose flour – spooned and leveled, not packed
• 1/2 cup packed brown sugar – dark brown gives the best flavor
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt – don’t skip this flavor booster
• 1/2 cup milk – whole milk works best
• 1/4 cup vegetable oil
• 1 large egg – room temperature
• 1 tsp vanilla extract

For that irresistible maple glaze:

• 1/4 cup maple syrup
• 1/2 cup powdered sugar
• 1 tbsp milk

Ingredient Notes & Substitutions

I know we don’t always have everything on hand, so here are my tested swaps: Use plain yogurt instead of milk for extra tang (just thin it slightly with water). Pecans work if you’re out of walnuts, but walnuts’ bitterness balances the sweetness better. Fresh rhubarb is key—frozen releases too much water and makes the loaf soggy. For gluten-free, I’ve had success with 1:1 gluten-free flour blends (just add 1/4 tsp xanthan gum if your mix doesn’t include it).

How to Make Rhubarb Maple Walnut Loaf with Maple Glaze

Making this Rhubarb Maple Walnut Loaf is honestly foolproof – just follow these steps and you’ll get that perfect crumb every time:

1. Prep your pan first – Grease that loaf pan really well (I use butter and a dusting of flour) while your oven preheats to 350°F. Nothing worse than gorgeous loaf stuck in the pan!
2. Whisk dry ingredients together – In your favorite big mixing bowl, combine flour, brown sugar, baking powder, baking soda and salt. Give it a good whisk to banish any lumps.
3. Mix wet ingredients separately – In another bowl, whisk milk, oil, egg and vanilla until smooth. Pour this into the dry ingredients and stir until JUST combined. A few flour streaks are fine!
4. Fold in the good stuff – Gently stir in the chopped rhubarb, maple syrup and walnuts. The batter will be thick – that’s exactly what we want.
5. Bake to golden perfection – Pour into your prepared pan and bake 50-55 minutes. You’ll know it’s done when the top springs back when lightly touched and a toothpick comes out clean.
6. Cool before glazing – Let it cool in the pan for 10 minutes, then transfer to a wire rack. Wait until just warm (not hot) before drizzling with that dreamy maple glaze.

Pro Tips for the Perfect Loaf

Overmixing is the enemy! Stop stirring as soon as ingredients combine. Test for doneness at 45 minutes – oven temps vary. And here’s my secret: let the loaf cool completely before slicing for cleaner cuts. That glaze? Make it thick enough to drizzle slowly off your spoon – add more powdered sugar if needed.

Serving & Storing Rhubarb Maple Walnut Loaf

Oh, the ways to enjoy this Rhubarb Maple Walnut Loaf! My absolute favorite is slicing it thick while still slightly warm – that maple glaze gets all melty and glorious. For breakfast, pair it with strong black tea to balance the sweetness. After dinner? Toasted slices with vanilla ice cream turn it into instant dessert heaven.

Store leftovers in an airtight container at room temperature for up to 3 days (if it lasts that long!). For longer storage, wrap individual slices tightly in plastic and freeze – they’ll keep beautifully for 2 months. Just pop a frozen slice in the toaster for a quick treat!

Rhubarb Maple Walnut Loaf FAQs

Can I use frozen rhubarb instead of fresh?
I don’t recommend it – frozen rhubarb releases too much liquid and leaves you with a soggy loaf. If desperate, thaw completely and press out every drop of liquid before chopping (you’ll need more rhubarb since it shrinks). But fresh is always best for that perfect texture!

How do I prevent a dense loaf?
Two things: Don’t overmix the batter (stop when just combined), and make sure your baking powder/soda are fresh. Also, check your oven temp with a thermometer – too low and your loaf won’t rise properly.

Can I make this without nuts?
Absolutely! The walnuts add nice crunch but aren’t essential. You could try toasted coconut flakes instead, or just leave them out entirely. The rhubarb and maple flavors still shine beautifully.

Why did my glaze soak into the loaf?
You probably glazed it while still piping hot – let your loaf cool until just warm (about 20 minutes) first. Also, make sure your glaze is thick enough (add more powdered sugar if needed).

Nutritional Information

Just so you know, these numbers are estimates – your actual nutrition may vary depending on ingredients and brands. Each hearty slice of Rhubarb Maple Walnut Loaf contains about 280 calories, 10g fat (mostly from those good-for-you walnuts!), and 42g carbs. Not too shabby for a treat that tastes this indulgent!

Rate & Share Your Rhubarb Maple Walnut Loaf

Did your loaf turn out as dreamy as mine? I’d love to hear how it went! Snap a photo of your creation and tag me – nothing makes me happier than seeing those ruby-red rhubarb flecks peeking through your slices. Your notes help other bakers too, so don’t be shy! You can also find more inspiration on our Pinterest page.

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