Moist Rhubarb Bread with Oil and Applesauce is a tender loaf dotted with tangy rhubarb and warmed by cinnamon, kept moist with applesauce and oil. Every slice offers a perfect harmony of bright rhubarb chunks and cozy spice, wrapped in a soft crumb that stays fresh for days. If you’re looking for an easy breakfast loaf or a lovely afternoon treat, this beginner-friendly recipe is calling your name—grab your mixing bowls and let’s get baking!
Key Ingredients
To make this delightful rhubarb bread, you only need a handful of pantry staples and fresh rhubarb. Each ingredient plays its part to create a moist, flavorful loaf.
- 2 cups chopped rhubarb: Tart stalks that bring a bright, juicy burst of flavor to each bite.
- 1 1/2 cups unsweetened applesauce: Keeps the crumb extra moist and adds natural sweetness without extra fat.
- 1/2 cup vegetable oil: Contributes to a tender texture and retains moisture for days.
- 1 cup granulated sugar: Balances tangy rhubarb with mellow sweetness for a perfect harmony.
- 1/2 cup packed brown sugar: Adds a hint of caramel flavor and extra moisture.
- 2 large eggs: Bind ingredients together and create a light, fluffy crumb.
- 1 teaspoon vanilla extract: Provides warming notes and enhances overall flavor.
- 2 cups all-purpose flour: Forms the structural base of the loaf.
- 2 teaspoons baking powder: Gives lift and keeps the bread tender.
- 1/2 teaspoon baking soda: Reacts with acid from rhubarb and applesauce for a light texture.
- 1/2 teaspoon salt: Balances sweetness and enhances all the other flavors.
- 1 teaspoon ground cinnamon: Warms the recipe with earthy spice that complements fruit.
How To Make Moist Rhubarb Bread with Oil and Applesauce
Baking this loaf is straightforward and fun—perfect for bakers at any skill level. You’ll start by mixing dry ingredients, then whisk together the wet ingredients until they’re light and fluffy. Once combined, folding in the rhubarb ensures every slice is studded with tangy pops of flavor. The batter goes straight into a greased loaf pan, and after about an hour in the oven, you’ll have a golden, fragrant bread ready to cool.
1. Preheat the oven to 350°F and grease a 9×5 inch loaf pan, making sure to coat all sides to prevent sticking.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon until evenly combined.
3. In a large bowl, beat 2 large eggs, 1 cup granulated sugar, and 1/2 cup packed brown sugar until light and fluffy, about 2–3 minutes. Then stir in 1 1/2 cups unsweetened applesauce, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract.
4. Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined—avoid overmixing to keep the loaf tender.
5. Fold in the 2 cups chopped rhubarb until evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula for an even bake.
7. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
8. Let the bread cool in the pan for 10 minutes before carefully transferring to a wire rack to cool completely.
Serving Suggestions
Once your loaf is fully cooled, it’s time to enjoy! Here are some tasty ideas to elevate each slice:
- Warm slices: Lightly toast and spread with softened butter or cream cheese for a gooey, comforting bite.
- With hot beverages: Pair a hearty slice with coffee or herbal tea for a cozy breakfast or afternoon pick-me-up.
- Fruit and yogurt: Top each piece with a dollop of Greek yogurt and fresh berries to add creaminess and a burst of color.
- Dust of powdered sugar: Sift a light layer of powdered sugar over the loaf for a touch of sweetness and an elegant finish.
Tips For Perfect Moist Rhubarb Bread with Oil and Applesauce
This loaf is already a winner, but these little tips will help you bake it flawlessly every time:
- Keep the bread covered to maintain moisture for up to three days.
- Freeze individual slices wrapped in plastic for up to three months.
- For a sweeter loaf substitute half the rhubarb with chopped strawberries.
- Add a streusel topping of oats, brown sugar and butter before baking for extra crunch.
How To Store It
Storing your rhubarb bread properly ensures it stays fresh and tasty:
- Store at room temperature in an airtight container or wrapped in plastic wrap for up to three days.
- Refrigerate in a sealed bag or container if you need an extra day or two of freshness.
- Freeze individual slices by wrapping each tightly in plastic wrap, then placing them in a freezer bag—keeps well for up to three months.
- To serve frozen slices, thaw at room temperature for about 30 minutes or warm gently in the microwave.
Frequently Asked Questions
Here are some common questions about this rhubarb bread recipe:
- What size loaf pan should I use and how should I prepare it?
Use a 9×5 inch loaf pan and grease it thoroughly with butter, oil, or nonstick spray. Proper greasing ensures the bread releases cleanly once baked.
- How can I tell when the rhubarb bread is fully baked?
Bake for 50 to 60 minutes at 350°F. Insert a toothpick or cake tester into the center—when it comes out clean or with just a few moist crumbs, the bread is done. The top should be lightly golden.
- What’s the best way to store leftovers to keep the bread moist?
Once cooled completely, cover the loaf tightly with plastic wrap or store in an airtight container. This will keep the bread moist for up to three days at room temperature.
- Can I freeze individual slices and for how long?
Yes. Wrap each cooled slice tightly in plastic wrap and place in a freezer bag. Properly wrapped, slices will maintain quality for up to three months. Thaw at room temperature before serving.
- How can I make the loaf sweeter or add extra flavor?
For extra sweetness, substitute half the chopped rhubarb with chopped strawberries. To add crunch, sprinkle a streusel topping made of oats, brown sugar, and melted butter over the batter before baking.
- Is it okay to overmix the batter when combining wet and dry ingredients?
No. Stir until just combined to avoid overdeveloping gluten, which can make the bread dense. A few small lumps are fine before folding in the rhubarb.
- Can I replace the vegetable oil with another fat?
You can substitute an equal amount of melted coconut oil or light olive oil, but avoid heavier oils like melted butter to maintain the bread’s moist, tender crumb.
What Makes This Special
This Moist Rhubarb Bread with Oil and Applesauce is like a little loaf of spring joy—tangy rhubarb meets warm cinnamon in a tender crumb that stays moist for days. I love how the applesauce and oil team up to keep every slice soft, and folding in fresh rhubarb is almost meditative. It’s perfect for breakfast, a sweet snack, or sharing with friends over tea. Feel free to print this recipe and stash it in your kitchen binder. Let me know how your loaf turns out or if you have any questions or tweaks to share!
Moist Rhubarb Bread with Oil and Applesauce
Description
Moist slices offer a perfect harmony of tangy rhubarb chunks and warm cinnamon, all wrapped in a tender crumb enriched by applesauce and oil.
Ingredients
Instructions
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Preheat the oven to 350°F and grease a 9x5 inch loaf pan
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In a medium bowl whisk together flour baking powder baking soda salt and cinnamon
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In a large bowl beat eggs sugar and brown sugar until light and fluffy then stir in applesauce oil and vanilla extract
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Gradually add the dry mixture to the wet mixture stirring until just combined
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Fold in the chopped rhubarb until evenly distributed
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Pour batter into the prepared loaf pan and smooth the top
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Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean
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Let the bread cool in the pan for 10 minutes then transfer to a wire rack to cool completely
Note
- Keep the bread covered to maintain moisture for up to three days
- Freeze individual slices wrapped in plastic for up to three months
- For a sweeter loaf substitute half the rhubarb with chopped strawberries
- Add a streusel topping of oats brown sugar and butter before baking for extra crunch
