Rhubarb Bread is a moist and dense dessert bread recipe, featuring fresh rhubarb and a creamy orange sugar glaze. Perfect as a sweet treat any time of the day!
In a large mixing bowl, combine sugar, orange zest, vanilla, vegetable oil, milk, and eggs. Whisk to combine well.
In a separate bowl, sift together flour, salt, and baking powder.
Rinse the rhubarb and pat dry. It does not need to be peeled. Dice into small ½” pieces. Measure out 2 cups of diced rhubarb.
Gently fold the flour mixture into the wet ingredients. Stir just until wet and dry ingredients are combined - lumps and streaks of flour in the batter are fine.
Mix rhubarb into the batter to distribute evenly, but do not overmix.
Pour batter into a greased or parchment lined 9x5 loaf pan.
Bake for 55-60 minutes or until a toothpick inserted into the center of the bread comes out clean.
Remove from the oven and cool. (You can turn the bread out onto a wire cooling rack after it has cooled for an initial 10 minutes in the pan.)
Whisk together the ingredients for the glaze. Drizzle the glaze over the bread.
Notes
Be careful not to over mix the wet and dry ingredients as it can result in an overly dense and tough bread.
You can take an extra step to coat the diced rhubarb before adding it to the batter as this helps suspend the fruit in the bread batter.