Rhubarb-Apple Bread

Directions

Preheat oven to 350℉ (180℃).

Grease bottoms only of two 9 x5×3 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.