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Moist Rhubarb Bread Recipe with Cinnamon Swirl and Cream Cheese Frosting

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A moist and tangy rhubarb bread with a warm cinnamon swirl layered inside and topped with a smooth cream cheese frosting. Perfect for a cozy treat or brunch.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar
  • ½ cup (115g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • ½ cup (120g) plain Greek yogurt or sour cream
  • 1 tsp vanilla extract
  • 1 ½ cups (180g) fresh rhubarb, chopped small
  • ⅓ cup (65g) granulated sugar (for cinnamon swirl)
  • 2 tsp ground cinnamon (for cinnamon swirl)
  • 4 oz (115g) cream cheese, softened
  • 2 tbsp (28g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • ½ tsp vanilla extract (for frosting)
  • 1–2 tbsp milk or cream (optional, for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. In a small bowl, combine ⅓ cup granulated sugar and 2 tsp ground cinnamon for the cinnamon swirl. Set aside.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and 1 tsp ground cinnamon.
  4. In a medium bowl, whisk granulated sugar, light brown sugar, melted butter, eggs, Greek yogurt or sour cream, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Avoid overmixing.
  6. Fold in the chopped rhubarb carefully.
  7. Spread half the batter evenly in the prepared loaf pan. Sprinkle half the cinnamon sugar mixture over the batter.
  8. Add the remaining batter on top, then sprinkle the rest of the cinnamon sugar. Use a knife or skewer to gently swirl the cinnamon sugar through the batter.
  9. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
  10. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  11. To make the frosting, beat cream cheese and softened butter until creamy. Gradually add powdered sugar and vanilla extract. Add milk or cream if needed to reach spreadable consistency.
  12. Once the bread is fully cooled, spread the cream cheese frosting evenly on top. Slice and serve.

Notes

Do not overmix the batter to keep the bread tender. Chop rhubarb finely to distribute moisture evenly. Swirl cinnamon sugar gently to maintain visible ribbons. Test for doneness starting at 40 minutes. Use room temperature ingredients for better rise. Let bread cool completely before frosting to prevent melting. Bread freezes well unfrosted for up to 3 months.

Nutrition

Keywords: rhubarb bread, cinnamon swirl, cream cheese frosting, quick bread, moist bread, spring baking, dessert bread

Find it online: https://bitefuljoy.com/moist-rhubarb-bread-recipe-with-cinnamon-swirl-and-cream-cheese-frosting/