This Rhubarb and Ginger Quick Bread is a delightful blend of tangy and spicy flavors, perfect for any time of day. The tender crumb, studded with juicy rhubarb, pairs beautifully with the warm kick of ginger, creating a harmonious balance. In just 10 minutes of prep, you’ll have this batter ready to bake, filling your kitchen with an irresistible aroma. The 1-hour bake time is worth every moment as the golden crust forms, promising a slice of pure comfort.
Each bite offers a burst of bright rhubarb, softened by the subtle sweetness of the bread, while the ginger adds a zesty depth. Whether enjoyed warm with a dollop of butter or as a sweet afternoon treat, this quick bread is a crowd-pleaser. Its moist texture and vibrant flavors make it a standout recipe that’s as easy to make as it is satisfying to eat.
Ingredients for Rhubarb and Ginger Quick Bread
- ¾ cup (6 oz/170 g) butter, at room temperature (softened for easy mixing)
- ¾ cup (4½ oz/128 g) dark brown sugar (light brown sugar can be substituted)
- 3 large eggs, at room temperature
- 2 tablespoons milk, at room temperature
- 2 teaspoons ground ginger (adjust to taste for more or less spice)
- 1½ cups (7½ oz/213 g) self-rising flour (or substitute with all-purpose flour + 2¼ tsp baking powder + ¾ tsp salt)
- 1½ cups (6 oz/170 g) sliced rhubarb (fresh or frozen, thawed and drained)
- 2 tablespoons granulated sugar (for sprinkling on top)
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Butter a 9×5-inch (23×12½-cm) loaf pan and line it with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or using a handheld electric mixer), beat the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes.
- Add the eggs, one at a time, followed by the milk and ground ginger. Beat until smooth, scraping down the sides of the bowl once or twice to ensure even mixing.
- With the mixer on low, stir in the flour until just evenly mixed. Gently fold in the sliced rhubarb.
- Spread the batter evenly into the prepared loaf pan. Sprinkle the top with granulated sugar.
- Bake for about 60 minutes, or until the bread is golden and a skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 2 days.
Perfect Pairings: Serving Suggestions
This Rhubarb and Ginger Quick Bread is delicious on its own, but it shines even brighter with a few thoughtful accompaniments. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. For breakfast or brunch, pair it with a cup of ginger tea or a latte to complement the ginger flavor. Feeling fancy? Drizzle with a simple lemon glaze (mix ½ cup powdered sugar with 1-2 teaspoons lemon juice) for a tangy twist.
Storage Secrets: Keeping It Fresh
To maintain the bread’s moist texture, store it in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap or aluminum foil and freeze for up to 2 months. When ready to enjoy, thaw at room temperature or warm slices in the oven at 300°F (150°C) for 5-10 minutes. Avoid refrigerating, as it can dry out the bread.
Mix It Up: Recipe Variations
Want to experiment? Try swapping rhubarb for chopped strawberries or blueberries for a different fruity twist. If you’re a fan of nuts, fold in ½ cup chopped walnuts or pecans for added crunch. For a spicier kick, increase the ginger to 1 tablespoon or add a pinch of ground cinnamon. If you don’t have self-rising flour, make your own by mixing 1½ cups all-purpose flour with 2¼ teaspoons baking powder and ½ teaspoon salt.
Time-Saving Tips for Busy Bakers
Short on time? Prep your ingredients ahead! Measure out the flour, sugar, and spices the night before and store them in separate containers. You can also slice the rhubarb in advance and keep it in the fridge. If you’re using a handheld mixer, set up your workspace with all tools within reach to streamline the process. And remember, the batter comes together quickly—so focus on efficiency during mixing!
Essential Equipment Guidance
For this recipe, a stand mixer or handheld electric mixer makes creaming the butter and sugar a breeze. If you don’t have either, a sturdy whisk and some elbow grease will do the trick. Use a 9×5-inch loaf pan for the perfect shape, and don’t skip the parchment paper—it ensures easy removal. A skewer or toothpick is your best friend for testing doneness, so keep one handy before baking.
Rhubarb And Ginger Quick Bread
Ingredients
- ¾ cup butter, at room temperature 6 oz/170 g
- ¾ cup dark brown sugar 4½ oz/128 g
- 3 large eggs, at room temperature
- 2 tablespoons milk, at room temperature
- 2 teaspoons ground ginger
- 1½ cups self-rising flour 7½ oz/213 g
- 1½ cups sliced rhubarb 6 oz/170 g
- 2 tablespoons granulated sugar
Instructions
- Preheat the oven to 350°F (180°C) and butter and line with parchment a 9×5-inch (23×12½-cm) loaf pan. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or with a medium bowl and a handheld electric mixer) beat the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes.
- Add the eggs, one at a time, followed by the milk and ginger. Beat until smooth, scraping down the sides of the bowl once or twice to ensure even mixing.
- With the mixer on low, stir in the flour until just evenly mixed, then add the rhubarb.
- Spread the batter into the prepared pan and sprinkle the top with the granulated sugar.
- Bake for about 60 minutes, until golden and a skewer inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for 2 days.
