Rhubarb Bread

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Catching up on another recipe posting. This is a good recipe for a very moist pleasantly sweet and spicy quick bread using rhubarb. It makes two 8 1/2 X 4 1/2 size loaves.

Avondale Rhubarb Bread

2 1/4 cups sifted unbleached white flour
1 cup whole wheat pastry flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon allspice (the original recipe called for 1/2 teaspoon--so if you're a fan use this amount)
3 eggs
1 cup canola or sunflower seed oil
1 3/4 cups packed dark or light brown sugar
2 teaspoons vanilla
2 1/2 cups diced rhubarb (about 1#)
3/4 cups walnut pieces (or whatever nuts you prefer)

Preheat oven to 350 degrees. Grease two 8 1/2 X 4 1/2" loaf pans.
Combine flours with other dry ingredients.
Beat eggs, oil, brown sugar and vanilla with an electric mixer or in a food processor until fluffy and smooth.
Combine the dry and and wet ingredients. The batter will be VERY stiff. Don't over mix but do get everything blended together.
Stir in the rhubarb and nuts.
Spoon batter into prepared pans, dividing equally.
Bake in preheated oven for 50 minutes or until the bread tests done.
Cool in pans for 10 minutes. Turn out on wire racks to finish cooling.

I have no idea where the original recipe came from. I found it on a little scrap of paper in my recipe files.

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