Apple Rhubarb Bread

1 1/2 cups finely chopped rhubarb (1/2 pound)
1 1/2 cups chopped peeled or unpeeled apples (1 1/2 medium)
1 1/2 cups sugar
1/2 cup vegetable oil
1 teaspoon vanilla
4 eggs
3 cups all-purpose flour
1 cup chopped walnuts or pecans — if desired
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350º. Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3 inches.

Mix rhubarb, apples, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from
pans to wire rack. Cool completely before slicing.

2 loaves (24 slices each)

Baker’s Secret 10-by-16-Inch Nonstick Cooling Rack, Set of 2

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