Rhubarb-Apple Bread

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 Preheat oven to 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, 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. Penny Halsey (ATBN65B). Nutrition Analysis: 95 calories, 1g protein, 14g carbohydrate, 4g fat, 20mg cholesterol, 90mg sodium.

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