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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{ 12 comments… read them below or add one }

Ruth June 3, 2011 at 6:36 am

This bread looks fabulous! There is so much rhubarb around at the moment – and I can’t get enough of it!


sofia June 3, 2011 at 6:53 am

how have i yet to bake with rhubarb? everyone and their momma is doing it. i need to get with the times! except i think i’ll stay on my baking with butter bandwagon, regardless of what my thighs think :P


brandi June 3, 2011 at 8:49 am

I flagged this recipe, too. It looks so good!


Kari @ bite-sized thoughts June 4, 2011 at 12:22 am

Oh wow. I have no words! These almost look too good to be true, but I’m going to take a risk and bookmark this to make anyway :) Thanks for the recipe.


Courtney June 4, 2011 at 6:20 pm

Mmmm *drool*, the things I would do for a slice or two that on my hand (and in my belly) right now, oh boy… Question: do you think it would bake and turn out just as moist and good if I used 3/4 cup flour and 3/4 whole wheat flour, to make it a bit healthier?


Angharad June 5, 2011 at 9:53 pm

Hi Courtney! I’ve not tried it with whole wheat flour but I wouldn’t think it would have any effect on the moisture levels. It might add a lovely nutty flavour too – let me know if you try it that way, I’d love to hear!


Marisa June 7, 2011 at 4:37 pm

I just made this and used 1 cup all-purpose and 1/2 cup white whole wheat flour and it is outstanding! I was a bit afraid to do half and half but I think next time I will because I can’t even remotely tell it isn’t all white flour. Yum!

my little celebration June 7, 2011 at 11:32 am

As soon as I locate some rhubarb, I shall be making this. Lovely job.


Emily @LivingLongfellow April 9, 2012 at 9:10 pm

so making this with my garden’s rhubarb this summer. num num num


monyet January 16, 2013 at 1:16 am

Just wondering if you have any suggestions for a substitute for apple sauce… I’ve never come across it here in Australia so not sure what I could use instead – any thoughts?


Angharad January 17, 2013 at 4:58 pm

Hi there,
I’m going to suggest making some yourself! It’s really easy to make from scratch – here’s a recipe you could play with: http://www.simplyrecipes.com/recipes/applesauce/ Good luck!


Angharad June 7, 2011 at 9:35 pm

Hurray! That’s brilliant news. I’ll have to try making it that way as well. Yum.


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