Rhubarb Quick Bread Recipe for Spring Baking

This healthy rhubarb bread is light, moist, and full of flavor. It’s made with wholesome ingredients like Greek yogurt, unsweetened coconut, applesauce, orange, whole wheat, and cinnamon, making it a tasty option for breakfast, an afternoon snack, or a lighter dessert.

Rhubarb is a spring favorite, typically at its best from late April through early July. This quick bread was inspired by other rhubarb and loaf recipes and was developed to keep the sugar and fat lower while still delivering great taste and texture. You can use fresh or frozen rhubarb for this loaf (see notes in the recipe card).

🥘 Ingredients

Gather the following ingredients:

• 1 ½ cups all-purpose flour
• 1 cup whole wheat flour
• ⅓ cup unsweetened coconut (medium)
• ½ cup brown sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 ½ tsp cinnamon
• ½ cup freshly squeezed orange juice (about 1 large orange)
• 1 cup nonfat plain Greek yogurt (0%)
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup unsweetened applesauce
• ¼ cup vegetable oil
• 1 tsp orange zest
• 2 cups rhubarb, chopped into ½-inch pieces (or 1.5 cups frozen, measured after defrosting and draining)

🔪 Instructions

Prep: Preheat the oven to 375°F (190°C). Spray two loaf pans with non-stick spray.

Hint: If the loaves brown too quickly, tent lightly with foil and return to the oven until fully baked.

📖 Variations & Substitutions

• Lactose-free: use a lactose-free Greek yogurt.
• Dairy-free: substitute a plant-based yogurt (coconut or soy) for the Greek yogurt.
• Greek yogurt: full-fat or regular plain Greek yogurt will work if you prefer.
• Oil: use vegetable oil or another neutral oil if you don’t have canola.
• Orange juice: bottled orange juice can replace fresh if needed.
• Rhubarb: fresh or frozen rhubarb both work—if using frozen, defrost and drain before measuring.
• Mini loaves or muffins: divide into mini loaves or make muffins (see notes for baking time).

🥗 Pairing

This bread is delicious with coffee or tea and pairs well with fresh fruit, light spreads, or a dollop of yogurt for a simple brunch or snack.

🍽 Equipment

Basic equipment includes mixing bowls and spoons, a whisk, a cutting board, a serrated bread knife, loaf pans, and a zester. A juicer is handy if you squeeze fresh orange juice.

🌡️ Storage

Store cooled slices in an airtight container in the refrigerator for 4–5 days. To keep slices moist, cut only what you need and wrap the exposed end with plastic wrap. Freeze slices or whole loaves in a freezer-safe bag or container for up to 3–4 months.

👪 Serving Size

This recipe makes two loaves (about 10 slices per loaf) for roughly 20 slices total. You can halve, double, or otherwise scale the recipe to suit your needs. Alternatively, make one loaf and 12 muffins—bake muffins for about 18 minutes or until a toothpick comes out clean. Avoid paper liners for muffins; use silicone or parchment to prevent sticking.

🔢 WW Points

Each slice is approximately 4 WW points. To lower the points, replace sugar with a sugar substitute like monk fruit or substitute applesauce for all the oil; using applesauce will yield a slightly denser loaf.

🦺 Food safety

• Don’t use utensils that touched raw eggs on cooked food without washing them first.
• Wash hands after handling raw eggs.
• Avoid leaving perishable food at room temperature for long periods.
• Ensure proper ventilation when using a gas stove and never leave cooking unattended.

If you want a flavorful rhubarb bread that’s lighter than traditional versions, give this recipe a try—you may be surprised by how moist and satisfying it is.

📋 More Rhubarb Recipes