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Orange Rhubarb Bread

Orange rhubarb bread is a moist quick bread loaf with orange zest and finely diced rhubarb pieces throughout. It bakes until the center sets, then finishes with a simple orange glaze for a lightly sweet, glossy top.
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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
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

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 zest of 1 orange
  • 1.5 cup fresh rhubarb finely diced
Glaze
  • 0.5 cup powdered sugar
  • 2 tbsp orange juice

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep and preheat
  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.
  3. 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.
Bake
  1. Pour batter into the prepared loaf pan and bake at 350°F for 50–55 minutes, until a toothpick comes out clean and the top looks set.
Cool and glaze
  1. Cool the bread in the pan for 10 minutes, then turn it out onto a wire rack so steam escapes and the loaf firms up.
  2. Mix powdered sugar and orange juice for the glaze, then drizzle over warm bread so it soaks slightly and forms a light sheen.
  3. Cool for an additional 20 minutes before slicing for the moist crumb to finish setting.

Notes

Pro tip: dice the rhubarb finely so pink pieces stay evenly distributed instead of sinking. Store tightly wrapped in the fridge for up to 4 days; freeze slices in an airtight container for up to 2 months, thaw overnight in the fridge. For a lower-sugar option, reduce sugar to 1 cup and consider adding 1–2 tsp additional orange juice to maintain moisture.