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Cinnamon Apple Rhubarb Loaf

Print Recipe
The transition baking loaf to get you into fall.
Makes 2 regular 9×5 loaves or 4 mini 6×3.5 loaves
Course Breakfast, Dessert
Keyword apple, bread, cinnamon, rhubarb

Equipment

  • loaf pans 2 regular 9×5 loaves or 4 mini 6×3.5 loaves

Ingredients

  • 2 eggs
  • 1 cup vegetable oil
  • 1 cup white sugar
  • 1/2 cup heavy cream
  • 1/4 cup water
  • 1 tsp vanilla
  • 1 tbsp cinnamon
  • 1/2 tsp salt
  • 3 cups flour all-purpose
  • 1 tbsp baking powder
  • 2 cups apples diced, +extra sliced to top
  • 2 cups rhubarb diced

Instructions

  • Mix oil, eggs, vanilla, cream, water, sugar, cinnamon, and salt until well combined.
  • Add flour and baking powder. Mix until streaky.
  • Add apples and rhubarb until fully mixed.
  • Grease baking pans.
  • Divide batter among baking pans.
  • Fan apple slices over the top of each loaf and dust with cinnamon.
  • Bake at 350F for 75 minutes until golden brown. Test with a toothpick.