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Moist Rhubarb Bread with Cream Cheese Swirl

moist rhubarb bread with cream cheese swirl - featured image
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A moist and tender rhubarb bread featuring a luscious cream cheese swirl, perfect for breakfast, brunch, or a cozy snack.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (about 190g)
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup granulated sugar (100g)
  • ½ cup packed light brown sugar (110g)
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (120ml)
  • 1 teaspoon vanilla extract
  • 1 cup fresh rhubarb, chopped into small pieces (about 150g)
  • 8 oz cream cheese, softened (225g)
  • ¼ cup granulated sugar (50g)
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan well with butter or non-stick spray and set aside.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. In another bowl, beat the eggs with both sugars until light and fluffy, about 2-3 minutes. Add the oil and vanilla extract, mixing just until combined.
  4. Slowly add the dry mixture to the wet, folding gently with a spatula. Don’t overmix; a few small lumps are fine.
  5. Toss the chopped rhubarb with a teaspoon of flour to prevent sinking, then fold into the batter carefully.
  6. In a medium bowl, beat the softened cream cheese, sugar, egg, and vanilla until smooth and creamy.
  7. Pour half of the rhubarb batter into the loaf pan, then dollop half the cream cheese mixture on top. Use a knife or skewer to gently swirl the cream cheese through the batter. Repeat with the remaining batter and cream cheese, swirling again.
  8. Place in the oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out with moist crumbs but no raw batter. If the cream cheese swirls brown too fast, tent the bread loosely with foil halfway through baking.
  9. Let the bread cool completely in the pan on a wire rack before slicing.

Notes

Do not overmix the batter to keep the bread moist and tender. Use a gentle hand when swirling the cream cheese to avoid deflating the batter. Thaw and drain frozen rhubarb well before use to prevent sogginess. If cream cheese is not softened, microwave in 5-second bursts until pliable but not melted. Tent with foil if cream cheese browns too quickly during baking.

Nutrition

Keywords: rhubarb bread, cream cheese swirl, moist bread, breakfast bread, brunch recipe, easy baking, homemade bread

Find it online: https://lumalunch.com/moist-rhubarb-bread-with-cream-cheese-swirl-easy-homemade-recipe/