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Zesty Lemon Rhubarb Bread

A delightful combination of tart rhubarb and bright lemon flavors in a moist, tender bread that's perfect for brunch or cozy evenings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/4 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1 each egg
  • 1/2 cup lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Add-ins
  • 1 cup rhubarb, chopped Fresh rhubarb can be replaced with strawberries for a similar taste.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9x5-inch loaf pan with butter or non-stick spray.
  3. In a mixing bowl, cream together the softened butter and sugar until light and fluffy (about 3-5 minutes).
  4. Mix in the egg, lemon juice, vanilla extract, and lemon zest until thoroughly combined.
  5. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
  7. Gently fold in the chopped rhubarb until evenly combined.
Baking
  1. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  2. Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted in the center comes out clean.
  3. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store baked bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for a week or freeze for up to three months. To reheat, warm slices in the oven at 350°F for about 10 minutes.