Rhubarb-Apple Bread

Title: Rhubarb-Apple Bread

Categories: Quick, Breads

Yield: 2 Loaves

1 1/2 c Rhubarb; finely chopped

1 1/2 c Peeled apples; finely choppe

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

Recipe by: Gold Medal, Harvest Cooking & Baking

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,

50 to

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

4 days, or refrigerate for up to

10 days.

Penny Halsey (ATBN65B).

95 calories,

1g protein,

14g carbohydrate,

4g fat,

20mg cholesterol,

90mg sodium. --