I can still remember the first time I tasted rhubarb bread. The tartness of the rhubarb paired perfectly with the sweetness of the applesauce, making each bite a delightful surprise. As I made this recipe in my kitchen, the warm aroma enveloped my entire home, inviting everyone to gather around. This recipe holds a special place in my heart because it reminds me of family gatherings, where we would share stories and enjoy delicious treats. With its soft texture and moist crumb, this bread is perfect for breakfast or as a snack. What makes this recipe special is the combination of rhubarb and applesauce, which not only keeps the bread moist but also adds a unique flavor that you won’t forget.
Why Make This Recipe
Making Moist Rhubarb Bread with Oil and Applesauce is a wonderful way to use fresh rhubarb. This recipe is simple and requires only a few ingredients that you might already have at home. You get to enjoy a warm, homemade treat that brings comfort and joy. With its balanced flavors, it’s perfect for sharing with friends and family or enjoying yourself. Plus, the addition of applesauce means you get a moist and tender loaf every time.
How to Make Moist Rhubarb Bread
Ingredients
- 1 ½ cups fresh rhubarb, chopped (about 225 grams or 8 ounces)
- ½ cup unsweetened applesauce (120 ml or 4 fl oz)
- ¼ cup vegetable oil (60 ml or 2 fl oz), neutral oil like canola or sunflower
- ¾ cup granulated sugar (150 grams)
- 2 large eggs, at room temperature
- 1 ¾ cups all-purpose flour (220 grams)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 1 teaspoon vanilla extract
Directions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Chop about 1 ½ cups (225 g) of fresh rhubarb into roughly ½-inch chunks.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using). Set aside.
- In a large bowl, beat the eggs lightly with the sugar until combined but not fluffy. Stir in the applesauce, vegetable oil, and vanilla extract.
- Gently fold the dry ingredients into the wet mixture until no flour streaks remain. Do not overmix.
- Fold in the chopped rhubarb carefully to distribute it evenly.
- Pour the batter into the prepared loaf pan and smooth the top gently.
- Bake for 50 to 60 minutes, starting to check at 50 minutes by inserting a toothpick into the center. It is done when the toothpick comes out with a few moist crumbs.
- Let the bread cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely before slicing.
How to Serve Moist Rhubarb Bread
This delicious rhubarb bread is perfect served warm or at room temperature. You can enjoy it plain, or spread a bit of butter or cream cheese on top for added richness. Pair it with your favorite tea or coffee for a delightful snack or breakfast treat.
How to Store Moist Rhubarb Bread
To store your rhubarb bread, wrap it in plastic wrap or place it in an airtight container. It can be kept at room temperature for about 2 to 3 days. For longer storage, you can freeze it for up to 3 months. Just make sure to wrap it well to prevent freezer burn. When you’re ready to enjoy it, simply thaw it at room temperature.
Tips to Make Moist Rhubarb Bread
- Ensure your rhubarb is fresh and not too old, as older stalks can become tough and woody.
- Measure the flour correctly to avoid a dry bread. Spoon it into the cup and level it off with a knife.
- Do not overmix the batter; gently fold until just combined for a tender loaf.
- Feel free to add optional ingredients like chopped nuts or a sprinkle of oats on top for extra texture.
Variation
You can switch it up by adding other fruits, like diced apples or blueberries, to the batter for a different flavor. Experiment with spices too—nutmeg or ginger can add a nice twist!
FAQs
Q: Can I use frozen rhubarb?
A: Yes, you can use frozen rhubarb. Just make sure to thaw and drain excess moisture before adding it to the batter.
Q: How can I tell when the bread is done?
A: Check the bread at 50 minutes by inserting a toothpick. It should come out with a few moist crumbs, not wet batter.
Q: Can I make this recipe vegan?
A: Yes, you can substitute the eggs with flaxseed meal or applesauce. Use 1 tablespoon of flaxseed mixed with 2.5 tablespoons of water per egg as a replacement.
Moist Rhubarb Bread with Oil and Applesauce
Ingredients
Main Ingredients
- 1 ½ cups fresh rhubarb, chopped about 225 grams or 8 ounces
- ½ cup unsweetened applesauce 120 ml or 4 fl oz
- ¼ cup vegetable oil neutral oil like canola or sunflower, 60 ml or 2 fl oz
- ¾ cup granulated sugar 150 grams
- 2 large eggs at room temperature
- 1 ¾ cups all-purpose flour 220 grams
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon optional
- 1 teaspoon vanilla extract
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Chop about 1 ½ cups (225 g) of fresh rhubarb into roughly ½-inch chunks.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using). Set aside.
Mixing
- In a large bowl, beat the eggs lightly with the sugar until combined but not fluffy.
- Stir in the applesauce, vegetable oil, and vanilla extract.
- Gently fold the dry ingredients into the wet mixture until no flour streaks remain. Do not overmix.
- Fold in the chopped rhubarb carefully to distribute it evenly.
Baking
- Pour the batter into the prepared loaf pan and smooth the top gently.
- Bake for 50 to 60 minutes, starting to check at 50 minutes by inserting a toothpick into the center. It is done when the toothpick comes out with a few moist crumbs.
- Let the bread cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely before slicing.