Rhubarb-Apple Bread
Yield
2 loavesPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
rhubarb
finely chopped |
*
|
| 1 ½ | cups |
apples
peeled, finely chopped |
*
|
| 1 ½ | cups |
sugar
granulated |
|
| ⅔ | cup |
vegetable oil
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 4 | large |
eggs
|
|
| 3 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
cloves
ground |
|
| ½ | teaspoon |
baking powder
|
|
| ½ | cup |
nuts
coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
rhubarb
finely chopped |
*
|
| 355 | ml |
apples
peeled, finely chopped |
*
|
| 355 | ml |
sugar
granulated |
|
| 158 | ml |
vegetable oil
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 4 | large |
eggs
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
cloves
ground |
|
| 2.5 | ml |
baking powder
|
|
| 118 | ml |
nuts
coarsely chopped |
|
Directions
Preheat oven to 350℉ (180℃).
Grease bottoms only of two 9 x5x3 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.
