Moist Rhubarb Bread with Oil and Applesauce is a tender, fruit-studded loaf bursting with tangy rhubarb sweetness, enriched with applesauce and oil for a perfectly moist crumb. This loaf offers lush ribbons of ruby-red rhubarb, a cozy hint of cinnamon, and a tender crumb that melts in your mouth. Applesauce and oil keep each slice irresistibly moist and flavorful, making it an ideal pick for an easy breakfast or afternoon snack you’ll want to savor.
Key Ingredients
Before diving into the batter, let’s gather the stars of this loaf. Each component plays a key role—from structure to sweetness and that signature tang.
- 2 cups chopped rhubarb: Bursts of tart, ruby-red fruit that balance sweetness and add a vibrant texture.
- 2 cups all-purpose flour: The foundation that gives your bread structure and a tender crumb.
- 1 teaspoon baking powder: A leavening agent that helps the loaf rise for a light texture.
- 1/2 teaspoon baking soda: Adds extra lift and works with the acid in rhubarb for a tender crumb.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1 teaspoon ground cinnamon: Warm spice that complements rhubarb’s tartness.
- 1 cup granulated sugar: Sweetens the loaf and helps create a lovely crust.
- 1/2 cup brown sugar: Adds moisture and a hint of caramel flavor.
- 2 large eggs: Binds ingredients and adds richness for a soft crumb.
- 1/2 cup vegetable oil: Keeps the bread moist and tender without heaviness.
- 1/2 cup unsweetened applesauce: Adds natural sweetness and extra moisture with less fat.
- 1 teaspoon vanilla extract: Rounds out flavors and deepens sweetness.
How To Make Moist Rhubarb Bread with Oil and Applesauce
Let’s walk through creating this cozy quick bread. We’ll start by preparing your pan and dry ingredients, then whip up a silky-smooth wet mixture, gently fold in rhubarb, and finally bake to golden perfection. Follow each step closely for the best results.
1. Preheat the oven to 350°F and grease a 9×5-inch loaf pan or line it with parchment paper, ensuring easy release and an even bake.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined and uniform in color.
3. In a large bowl, beat the eggs, granulated sugar, and brown sugar with an electric mixer or whisk until the mixture is smooth, pale, and slightly thickened.
4. Add the vegetable oil, unsweetened applesauce, and vanilla extract to the sugar mixture and stir with a spatula until fully incorporated into a silky batter.
5. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula just until combined—avoid overmixing to keep the crumb tender.
6. Gently fold in the chopped rhubarb until it’s evenly distributed throughout the batter, taking care not to break up the pieces.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula for an even bake.
8. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing to maintain its structure.
Serving Suggestions
This moist rhubarb loaf shines in so many moments—morning coffee, afternoon tea, or a simple dessert. Here are a few ideas to make each slice special:
- Warm with butter: Toast slices lightly and spread with softened butter for a meltingly good bite.
- Cream cheese swirl: Top each piece with a dollop of whipped or regular cream cheese for tangy richness.
- Yogurt parfait: Cube the bread, layer with Greek yogurt and fresh berries for a colorful breakfast parfait.
- Honey drizzle: Warm a slice and finish with a spoonful of honey or maple syrup for extra sweetness.
Tips For Perfect Moist Rhubarb Bread with Oil and Applesauce
This loaf is a breeze once you get the hang of the method. A few insider notes can make all the difference, whether you’re a first-timer or rhubarb regular:
- Store the bread in an airtight container at room temperature for up to 3 days.
- Adjust the sugar amount if you prefer a sweeter or tarter loaf depending on rhubarb tartness.
- For added texture and flavor, fold in 1/2 cup chopped nuts or dried fruit.
- The loaf freezes well for up to 2 months; thaw slices at room temperature before serving.
How To Store It
Keeping your rhubarb bread fresh ensures you enjoy every slice at its best. With these storage methods, you can maintain its moisture and flavor whether you plan to savor it over a few days or stash it away for later.
- Room temperature: Wrap cooled slices in plastic wrap or store in an airtight container for up to 3 days, preserving moisture.
- Refrigeration: Place in an airtight container for up to 5 days—bring to room temperature or warm briefly before serving.
- Freezing: Wrap individual slices tightly in plastic wrap, then place in a freezer-safe bag for up to 2 months; thaw at room temperature.
- Vacuum sealing: For longer preservation, vacuum-seal whole or sliced portions and freeze—prevents freezer burn.
Frequently Asked Questions
Let’s clear up any lingering curiosities about this rhubarb loaf:
- How long does it take to prepare and bake this Moist Rhubarb Bread with Oil and Applesauce?
It takes about 15 minutes to prepare the ingredients—chopping rhubarb, whisking dry ingredients, and mixing wet ingredients—plus 50 to 60 minutes of baking time. Allow an additional 10 minutes for cooling in the pan before transferring to a wire rack.
- Can I use frozen rhubarb instead of fresh rhubarb?
Yes, you can substitute frozen rhubarb. Thaw the rhubarb fully, drain any excess liquid by patting it dry with paper towels, then fold it into the batter. This prevents extra moisture from making the bread soggy.
- Why does the recipe call for both vegetable oil and applesauce?
Vegetable oil adds richness and helps keep the crumb tender, while unsweetened applesauce contributes moisture and a subtle sweetness without adding extra fat. Together they create a moist, soft texture in the loaf.
- How can I adjust the sweetness if my rhubarb is very tart?
Taste a small piece of your rhubarb before mixing. If it’s extremely tart, you can increase the granulated sugar by up to 2 tablespoons or the brown sugar by 1 to 2 tablespoons. Stir the additional sugar into the wet ingredients before combining with the dry mixture.
- What’s the best way to tell when the bread is fully baked?
Insert a toothpick into the center of the loaf at the 50‐minute mark. If it comes out clean or with just a few moist crumbs clinging to it, the bread is done. If it has wet batter, bake for an additional 5 to 10 minutes, checking again.
- Can I add mix-ins like nuts or dried fruit?
Absolutely. Fold in up to 1/2 cup of chopped nuts (such as walnuts or pecans) or dried fruit (like cranberries or raisins) after combining the wet and dry ingredients, just before adding the rhubarb. This adds texture and extra flavor.
- How should I store and freeze leftover rhubarb bread?
Store cooled slices in an airtight container at room temperature for up to 3 days. To freeze, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
What Makes This Special
This Moist Rhubarb Bread with Oil and Applesauce stands out thanks to that playful tang of rhubarb and the unbeatable tenderness from oil and applesauce working in harmony. It’s quick enough for busy mornings, cozy enough for lazy weekends, and versatile enough for endless mix-in possibilities. Print and save this recipe so you can revisit its ruby-red ribbons anytime. If you give it a whirl, drop a comment below—questions, feedback, or just to share how many slices you devoured!
Moist Rhubarb Bread with Oil and Applesauce
Description
This loaf offers lush ribbons of ruby-red rhubarb, a cozy hint of cinnamon, and a tender crumb that melts in your mouth. Applesauce and oil keep each slice irresistibly moist and flavorful.
Ingredients
Instructions
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Preheat the oven to 350°F and grease a 9x5-inch loaf pan or line it with parchment paper.
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In a medium bowl whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined.
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In a large bowl beat the eggs, granulated sugar, and brown sugar until the mixture is smooth and pale.
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Add the vegetable oil, applesauce, and vanilla extract to the sugar mixture and stir until fully incorporated.
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Gradually add the dry ingredients to the wet ingredients and stir until just combined, being careful not to overmix.
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Gently fold in the chopped rhubarb until evenly distributed throughout the batter.
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Pour the batter into the prepared loaf pan and smooth the top with a spatula.
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Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
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Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Note
- Store the bread in an airtight container at room temperature for up to 3 days.
- Adjust the sugar amount if you prefer a sweeter or tarter loaf depending on rhubarb tartness.
- For added texture and flavor, fold in 1/2 cup chopped nuts or dried fruit.
- The loaf freezes well for up to 2 months; thaw slices at room temperature before serving.
