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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.