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A rustic cinnamon swirl rhubarb bread loaf on a wooden board with several slices cut. One slice has a pat of melting butter, showcasing the swirled top and vibrant rhubarb pieces throughout the bread.

Cinnamon Swirl Rhubarb Bread

This cinnamon swirl rhubarb bread is moist, tender, and perfectly spiced. With bursts of tart rhubarb and a sweet cinnamon-sugar swirl, it’s a cozy, rustic bake perfect for breakfast, brunch, or snacking. No mixer needed—just simple ingredients and big flavor.
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Equipment

  • 9x5 inch loaf pan
  • Mixing bowls (2)
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula or spoon
  • Knife (for swirling)
  • Cooling rack

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 1/2 cups chopped rhubarb fresh or frozen
  • 1/4 cup granulated sugar + 1 tsp cinnamon for swirl
  • Optional: 1/2 cup chopped walnuts or pecans

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, and 1 1/2 teaspoons of cinnamon.
  • In another bowl, combine granulated sugar, brown sugar, buttermilk, oil, egg, and vanilla extract. Mix until smooth.
  • Add the wet ingredients to the dry ingredients and stir until just combined. Fold in chopped rhubarb and nuts, if using.
  • Pour half of the batter into the prepared pan. Sprinkle half the cinnamon-sugar mixture over it. Add the remaining batter and top with the rest of the cinnamon-sugar. Swirl gently with a knife.
  • Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.

Notes

If using frozen rhubarb, thaw and drain well before adding to batter.
To make a dairy-free version, use plant milk mixed with 1 tablespoon lemon juice or vinegar in place of buttermilk.
For a citrus twist, add 1 tsp orange zest to the batter.
Store wrapped at room temperature for up to 3 days, or freeze slices for up to 2 months.
Great served warm with butter, cream cheese, or a drizzle of honey.