📖 Instructions

1. Get Started: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. Alternatively, line it with parchment paper, leaving an overhang for easy removal.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents.
3. Mix Wet Ingredients: In a separate mixing bowl, whisk together the granulated sugar, eggs, vegetable oil, and vanilla extract until well combined. The mixture should be smooth and slightly pale.
4. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; a few streaks of flour are okay.
5. Add Rhubarb and Cereal: Gently fold in the diced rhubarb and Fruit Loops. Distribute them evenly throughout the batter. The batter will be thick and colorful.
6. Transfer to Pan: Pour the batter into the prepared loaf pan, spreading it evenly. If desired, sprinkle a few extra Fruit Loops on top for decoration.
7. Bake: Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, tent it loosely with foil.
8. Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bottom from getting soggy. Seriously, don't skip this step!
9. Slice and Serve: Once completely cool, slice the bread with a serrated knife. Serve and enjoy! It's great on its own or with a pat of butter.