Apple-Rhubarb Bread (2.5 points) Recipe - Cooking Index
Apple-Rhubarb Bread (2.5 points) Recipe - Cooking Index
| 1 1/2 cups | 219g / 7.7oz | Finely chopped rhubarb (1/2 pound) |
| 1 1/2 cups | 219g / 7.7oz | Chopped peeled or unpeeled apples (1 1/2 medium) |
| 1 1/2 cups | 297g / 10oz | Sugar |
| 1/2 cup | 118ml | Vegetable oil |
| 1 teaspoon | 5ml | Vanilla |
| 4 | Eggs | |
| 3 cups | 187g / 6.6oz | All-purpose flour |
| 1 cup | 146g / 5.1oz | Chopped walnuts or pecans - if desired |
| 3 1/2 teaspoons | 17ml | Baking powder |
| 1 teaspoon | 5ml | Salt |
| 1 teaspoon | 5ml | Ground cinnamon |
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350º. Grease bottoms only of 2 loaf pans, 8 1/2 × 4 1/2 × 2 1/2 or 9 × 5 × 3 inches. Mix rhubarb, apples, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to wire rack. Cool completely before slicing.
Per serving: 98 Calories (kcal); 4g Total Fat; (38% calories from fat); 2g Protein; 13g Carbohydrate; 16mg Cholesterol; 85mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
Source:
Mr. Paul Newman's, Newman's Own Cookbook
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.