Rhubarb Apple Bread

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Prep Time15

Cook Time20

Total Time35

Servings: loaf

Author: Stephanie Wise

Ingredients

1 ½ cups unbleached all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
2 large eggs
¼ cup vegetable oil
¼ cup unsweetened applesauce
1 tsp pure vanilla extract
½ cup granulated sugar
¼ cup dark brown sugar
1 cup chopped rhubarb (fresh or frozen)
1 cup peeled and chopped apples (about 1 medium apple)
1 tbsp sugar mixed with 1 tsp cinnamon for topping (optional)

Instructions

Preheat oven to 350 degrees F. In a medium bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg. Set aside.
In the bowl of a stand mixer, mix eggs on medium speed using paddle attachment until well-whisked, about 30 seconds. Add oil, applesauce and vanilla and mix on medium speed until combined. Add sugars and beat until smooth.
Add in the flour mixture in two additions, mixing on low speed between each addition. Gently fold in rhubarb and apple and pour into a lightly greased 8 x 4-inch loaf pan.
Optional: Top batter with cinnamon/sugar topping.
Bake for about 50-55 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool 10 minutes in loaf pan before removing and cooling completely on a wire rack.

Notes

Adapted from Two Peas and Their Pod Yields: 1 8 x 4-inch loaf Ingredients: 1 1/2 cups unbleached all-purpose flour 1 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1/4 tsp nutmeg 2 large eggs 1/4 cup vegetable oil 1/4 cup unsweetened applesauce 1 tsp pure vanilla extract 1/2 cup granulated sugar 1/4 cup dark brown sugar 1 cup chopped rhubarb (fresh or frozen) 1 cup peeled and chopped apples (about 1