If you’re searching for the perfect way to celebrate rhubarb season and give your breakfast routine a delightful wholesome twist, Healthy Rhubarb Bread is just what you need. This heartwarming loaf blends vibrant, tangy pops of fresh rhubarb with warm cinnamon and nutmeg, while whole wheat flour, oats, applesauce, and coconut oil keep things deliciously moist and nourishing. Easy enough for a weekday bake, yet special enough for brunch with friends, this loaf proves that baked goods can be both comforting and healthful—a burst of spring in every bite!
Ingredients You’ll Need
The secret to irresistible Healthy Rhubarb Bread lies in simple, familiar ingredients working together to create a loaf that’s hearty, tender, and full of character. Each item on this list was chosen for its unique contribution to flavor, texture, or nutrition. Don’t skip any—each one plays its part in making this bread shine.
- Whole wheat flour: Provides nutty flavor, fiber, and a satisfying heft to the loaf without making it dense.
- Rolled oats: Add heartiness, subtle chew, and a rustic look—plus, they pair beautifully with rhubarb’s tartness.
- Baking soda: Ensures your bread rises for a light, cake-like crumb.
- Baking powder: Teams up with baking soda for an even lift and gentle rise.
- Salt: Balances the sweetness and highlights the rhubarb’s natural flavor.
- Cinnamon: Warms up every slice with cozy, familiar notes.
- Nutmeg: Just a pinch adds depth and a hint of spice.
- Large egg: Binds the batter and adds a touch of richness for great structure.
- Honey or maple syrup: Naturally sweetens the loaf and brings out the rhubarb’s fruitiness.
- Coconut oil (melted): Locks in moisture and lends the bread a subtle, tropical hint.
- Unsweetened applesauce: Keeps the bread incredibly moist and helps slash added sugar.
- Vanilla extract: Enhances all the comforting bakery flavors in the loaf.
- Fresh rhubarb (chopped): The star! Tart, juicy bursts throughout—skip frozen for best texture.
- Chopped walnuts or pecans (optional): Add crunch and earthiness if you love extra texture.
How to Make Healthy Rhubarb Bread
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C), giving it ample time to heat up while you prep the batter. Lightly grease a 9×5-inch loaf pan with a bit of coconut oil, or go the mess-free route and line it with parchment paper. You want your Healthy Rhubarb Bread to release easily once baked!
Step 2: Mix the Dry Ingredients
Grab a large mixing bowl and whisk together the whole wheat flour, rolled oats, baking soda, baking powder, salt, cinnamon, and nutmeg. This dry mix forms the backbone of the bread, giving it body and wonderful flavor in each bite.
Step 3: Combine the Wet Ingredients
In a separate medium bowl, whisk the egg until it’s nice and frothy, then stir in the honey (or maple syrup), melted coconut oil, applesauce, and vanilla extract. The wet ingredients come together smoothly, ensuring even flavor and moisture throughout your Healthy Rhubarb Bread.
Step 4: Bring Wet and Dry Together
Pour the wet mixture into the dry ingredients and gently stir until just combined. Don’t overmix—the less you stir, the more tender your loaf will be. The batter should look thick and hearty at this stage.
Step 5: Add Rhubarb and Nuts
Gently fold in the chopped fresh rhubarb and, if you’re using them, the walnuts or pecans. This step ensures those tangy pops and nutty crunches are spread evenly from end to end.
Step 6: Fill the Pan and Bake
Pour the batter into your prepared loaf pan and use a spatula to smooth out the top. Bake for 50 to 60 minutes, spinning the pan halfway through for even browning. The Healthy Rhubarb Bread is done when a toothpick inserted in the center comes out clean or with only a few moist crumbs.
Step 7: Cool and Enjoy
Once out of the oven, let your bread cool in the pan for 10 minutes before carefully lifting it onto a wire rack to finish cooling. This wait is tough, but it lets the crumb set. Slice, serve, and savor every bite!
How to Serve Healthy Rhubarb Bread
Garnishes
Dress up your Healthy Rhubarb Bread slices with a light dusting of powdered sugar, a drizzle of plain Greek yogurt, or a scattering of fresh berries. A little honey or maple syrup on top brings extra shine and sweetness without overpowering the rhubarb’s zing.
Side Dishes
For a standout brunch, pair a slice with a citrus fruit salad, a parfait of creamy yogurt and granola, or a steaming freshly brewed cup of coffee or tea. The bread also goes beautifully with scrambled eggs or your favorite breakfast smoothie for a satisfying meal.
Creative Ways to Present
If you’re hosting, try cutting the loaf into mini slices for a cheerful breakfast board, or use thick slices as the base for a spring-inspired French toast. Healthy Rhubarb Bread makes a crave-worthy addition to picnic baskets, lunchboxes, or afternoon snack platters with a few wedges of cheese and fresh fruit.
Make Ahead and Storage
Storing Leftovers
Healthy Rhubarb Bread keeps deliciously moist for up to three days at room temperature. Just wrap the completely cooled loaf tightly in plastic wrap or store it in an airtight container. For humid climates, refrigerate to keep things fresh and fabulous.
Freezing
This bread freezes like a dream! Slice the loaf and layer parchment paper between slices before sealing in a freezer bag or airtight container. You can pull out just what you need, and it’ll taste like it was just baked, even three months down the road.
Reheating
To reheat, simply pop individual slices in the toaster or warm in a 300°F oven for about 10 minutes. Microwaving works too—just 20 to 30 seconds brings back all the cozy, just-baked tenderness. Enjoy with a pat of butter or favorite spread.
FAQs
Can I make Healthy Rhubarb Bread gluten free?
Absolutely! Swap the whole wheat flour for your favorite gluten-free flour blend, and be sure to use certified gluten-free oats. The loaf will still have great texture and plenty of flavor.
What if I don’t have coconut oil?
No problem—melted butter or a mild olive oil both work well as substitutes. The flavor will shift slightly, but the bread will still bake up beautifully moist and tender.
Can I use frozen rhubarb instead of fresh?
You can use frozen rhubarb, but be sure to thaw and drain it thoroughly before folding into the batter. This helps avoid excess moisture that might make the loaf soggy.
How do I make Healthy Rhubarb Bread nut free?
Simple! Just omit the walnuts or pecans, or replace them with pumpkin or sunflower seeds if you’d like a bit of crunch without nuts.
Is this bread sweet enough for kids?
Yes, but if your rhubarb is especially tart, you can add 1–2 tablespoons of coconut sugar or extra honey to the batter for a more family-friendly loaf. Kids usually love the little bursts of tangy fruit!
Final Thoughts
If you’re ready for a loaf that’s full of bright flavors and makes you feel good from the inside out, give Healthy Rhubarb Bread a try. It’s nourishing, easy, and brings pure joy to any table—so grab some fresh rhubarb and bake up a batch to share!
Print
Healthy Rhubarb Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy a delightful and nutritious treat with this Healthy Rhubarb Bread recipe. Made with whole wheat flour, fresh rhubarb, and a touch of honey or maple syrup, this bread is perfect for a wholesome breakfast or snack.
Ingredients
Dry Ingredients:
- 1½ cups whole wheat flour
- ½ cup rolled oats
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
Wet Ingredients:
- 1 large egg
- ⅓ cup honey or maple syrup
- ¼ cup coconut oil (melted)
- ¾ cup unsweetened applesauce
- 1 teaspoon vanilla extract
Additional:
- 1½ cups fresh rhubarb (chopped)
- ¼ cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven: Preheat to 350°F (175°C) and prepare a loaf pan.
- Mix dry ingredients: Combine flour, oats, baking soda, baking powder, salt, cinnamon, and nutmeg in a bowl.
- Combine wet ingredients: Whisk egg, honey/maple syrup, melted coconut oil, applesauce, and vanilla.
- Combine mixtures: Add wet ingredients to dry, mix, then fold in rhubarb and nuts.
- Bake: Pour batter into pan, bake for 50–60 mins, then cool on a wire rack.
Notes
- You can freeze this bread for up to 3 months.
- If rhubarb is tart, add 1–2 tbsp of coconut sugar.
- For nut-free option, omit the nuts.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 6g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg
