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Moist Rhubarb Bread Recipe with Lemon Glaze and Brown Sugar Swirl

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A moist, tangy rhubarb bread with a sweet brown sugar pecan swirl and a bright lemon glaze, perfect for spring and summer baking.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, sifted
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (200 g) granulated sugar
  • ½ cup (115 g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ cup (120 ml) plain Greek yogurt (can substitute with dairy-free coconut yogurt)
  • 2 cups (about 250 g) fresh rhubarb, chopped into ½-inch pieces
  • ½ cup (100 g) light brown sugar, packed
  • ½ cup (60 g) chopped pecans, toasted lightly
  • ½ tsp ground cinnamon (optional)
  • 1 cup (120 g) powdered sugar, sifted
  • 2 tbsp (30 ml) fresh lemon juice
  • 1 tbsp (15 ml) milk (or more for consistency)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and lightly dust with flour.
  2. Toast pecans on a baking sheet in the oven for 5–7 minutes until fragrant. Remove and let cool.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
  4. In another bowl, beat softened butter with granulated sugar until light and fluffy, about 3 minutes.
  5. Add eggs one at a time, beating well after each. Stir in vanilla extract.
  6. Alternately add dry ingredients and Greek yogurt to the butter mixture, starting and ending with dry ingredients. Blend until just combined.
  7. Gently fold chopped rhubarb into the batter using a rubber spatula.
  8. In a small bowl, mix brown sugar, toasted pecans, and cinnamon. Set aside.
  9. Pour half the batter into the loaf pan, sprinkle half the brown sugar pecan mixture evenly over it. Add remaining batter and top with remaining pecan mixture. Swirl gently with a butter knife.
  10. Bake for 50–60 minutes. Check doneness with a toothpick; it should come out mostly clean with a few moist crumbs. Tent with foil if top browns too fast.
  11. Cool bread in pan for 15 minutes, then transfer to a wire rack to cool completely.
  12. Whisk powdered sugar, lemon juice, and milk until smooth. Drizzle lemon glaze over cooled bread.

Notes

If rhubarb is extra juicy, sprinkle with a teaspoon of flour before folding in to prevent soggy bread. Do not cut bread while warm to allow glaze to set. For gluten-free version, substitute half the flour with almond flour and reduce baking powder slightly. Vegan adaptations include flax eggs, coconut yogurt, and vegan butter.

Nutrition

Keywords: rhubarb bread, lemon glaze, brown sugar swirl, pecan swirl, moist bread, spring baking, quick bread, nutty bread

Find it online: https://novanosh.com/moist-rhubarb-bread-recipe-with-lemon-glaze-and-brown-sugar-swirl/