Apple-Rhubarb Bread
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
YIELD: 2 loaves (12 slices each).
Rhubarb is such a jewel that I freeze it to have all year. Here’s how my mother used rhubarb – in an apple bread spiced with cinnamon. —Linda Tom, Sioux Falls, South Dakota
Ingredients
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4 large eggs
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1-1/2 cups sugar
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1/2 cup canola oil
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1 teaspoon vanilla extract
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3 cups all-purpose flour
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4-1/2 teaspoons baking powder
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1 teaspoon salt
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1 teaspoon ground cinnamon
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1-1/2 cups chopped peeled apple
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1-1/2 cups finely chopped fresh or frozen rhubarb, thawed
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1 cup chopped walnuts
Directions
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1.
Preheat oven to 350°. In a large bowl, whisk eggs, sugar, oil and vanilla until blended. In another bowl, whisk flour, baking powder, salt and cinnamon. Add to egg mixture; stir just until moistened. Fold in apples, rhubarb and walnuts.
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2.
Transfer to two greased 8x4-in. loaf pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.
Nutrition Facts
1 slice: 196 calories, 9g fat (1g saturated fat), 31mg cholesterol, 186mg sodium, 27g carbohydrate (14g sugars, 1g fiber), 3g protein.
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