---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Rhubarb Apple Bread
 Categories: Quick, Breads
      Yield: 2 Loaves
 
  1 1/2 c  Rhubarb; finely chopped
  1 1/2 c  Apples;
           - peeled, finely chopped
  1 1/2 c  Granulated sugar
    2/3 c  Vegetable oil
      2 ts Vanilla extract
      4    Eggs
      3 c  All-purpose flour or
           - whole-wheat flour
      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
 
  Preheat oven to 350°F; grease bottoms only of two 9x5x3" 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.

  Recipe by: Gold Medal, Harvest Cooking & Baking

  Posted by: Penny Halsey (ATBN65B)
  
  Per serving: 95 cal, 1 g protein, 14 g carbs, 4 g fat,
  20 mg cholesterol, 90 mg sodium
 
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