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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

  • 4 large eggs
  • 1-1/2 cups sugar
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 4-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1-1/2 cups chopped peeled apple
  • 1-1/2 cups finely chopped fresh or frozen rhubarb, thawed
  • 1 cup chopped walnuts

Directions

  • 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.
  • 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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