Go Back

Orange Rhubarb Bread

Orange rhubarb bread is a moist quick bread loaf with pink rhubarb pieces throughout and an easy orange glaze. Baked until set and toothpick-clean, then drizzled with a glossy powdered-sugar orange topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
cooling 30 minutes
Total Time 1 hour 40 minutes
Servings: 1 loaf (12 slices)
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For bread
  • 2 cup all-purpose flour
  • 1.5 cup sugar
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 eggs
  • 0.5 cup vegetable oil
  • 0.5 cup orange juice
  • 1 orange zest
  • 1.5 cup fresh rhubarb, finely diced
For glaze
  • 0.5 cup powdered sugar
  • 2 tbsp orange juice

Equipment

  • 1 sheet pan
  • 1 wire rack

Method
 

Prep and mix
  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan.
  2. Whisk together all-purpose flour, sugar, baking soda, and salt until evenly combined.
  3. In a separate bowl, beat eggs, vegetable oil, orange juice, and orange zest until combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just mixed, then fold in the finely diced rhubarb (small pink flecks should be visible throughout).
Bake
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake at 350°F for 50-55 minutes, until a toothpick comes out clean (the loaf should look set and lightly golden).
Cool and glaze
  1. Cool the bread in the pan for 10 minutes, then turn it out onto a wire rack.
  2. Mix powdered sugar with orange juice for the glaze until smooth and pourable (it should look glossy).
  3. Drizzle the glaze over warm bread, letting it run slightly down the sides before serving.

Notes

For the best texture, dice the rhubarb finely so it disperses through the loaf instead of sinking. Store leftovers covered at room temperature up to 2 days or refrigerate up to 5 days; freeze slices for up to 2 months. For a lighter option, replace half the sugar with an equal amount of a 1:1 sugar substitute, and expect the crumb to be slightly less tender.