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Rhubarb-Apple Bread1 1/2 c Rhubarb; finely chopped 1 1/2 c Peeled apples; finely chopped 1 1/2 c Granulated sugar 2/3 c Vegetable oil 2 ts Vanilla extract 4 Eggs 3 c All-purpose flour; or whole 2 ts Baking soda 1 ts Salt 1 ts Ground Cinnamon 1/2 ts Ground Cloves 1/2 ts Baking Powder 1/2 c Nuts; coarsely chopped Preheat oven to 350 degrees; grease bottoms only of two 9 x 5 x 3-inch loaf pans. Mix the rhubarb, apples, sugar, oil, vanilla extract and eggs in a large bowl. Stir in the flour, baking soda, salt, cinnamon, cloves, baking powder and nuts. Pour into the prepared pans and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Loosen the sides of loaves from the pans; remove from the pans. Cool completely before slicing. Wrap tightly and store at room temperature for up to 4 days, or refrigerate for up to 10 days |
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