rhubarb apple bread

June 3, 2011

Baking this quick bread filled my house with the gorgeous scent of…Autumn. I equate cinnamon smells with Autumn naturally since they pop out of every recipe at that time of year. This recipe is certainly Spring all over though with all that rhubarb and so the cinnamon is just a lovely surprise; a gift if you will. Let me give to you the gift of a house that smells like Autumn, while the sun shines and it’s 80 degrees outside. You’re welcome.

My second gift today (actually, technically the gift is from Maria) is to your thighs since there isn’t even an ounce of butter in this recipe. Not a smidge, no siree. Instead, there is apple sauce and canola oil. We’re talking SEMI HEALTHY here people!! Can you hear me shouting? Can your thighs? Mine can after all the butter I normally throw around on this blog.

Rhubarb is still hanging on in Minnesota, bringing those bright rainbow pinks and yellows to the grocery store shelves. If you have some on hand be sure to save a couple of stalks for this recipe. It’s tart from the rhubarb and apple, and sweet from that crunchy cinnamon-sugar topping: a perfect flavour combination. Give yourself a gift and bake a loaf this weekend.

Rhubarb Apple Bread
from Two Peas and Their Pod


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon all spice
  • 2 large eggs
  • 1/4 cup canola oil
  • 1/4 cup applesauce
  • 1 teaspoon vanilla
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 cup chopped rhubarb
  • 1 cup chopped apples, skin removed (I used Granny Smith)

Cinnamon Sugar Topping:

  • 1 tablespoon sugar
  • 1 teaspoon cinnamon


1. Preheat the oven to 350F. Spray an 8 by 4 loaf pan with cooking spray and set aside.

2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and all spice. Set aside.

3. In a large bowl beat the eggs for about 30 seconds. Add in canola oil, applesauce, and vanilla. Mix until combined. Add sugars and beat until smooth.

4. Slowly add in the flour mixture and mix until just combined. Gently fold in rhubarb and apple chunks. Pour batter into prepared loaf pan.

5. In a small bowl, mix together cinnamon and sugar. Sprinkle evenly over the batter. Bake for 50-55 minutes, or until loaf is golden and a toothpick comes out clean.

6. Cool bread in pan for 10 minutes. Loosen sides and remove from pan. Cool completely on a wire rack before slicing.

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