Rhubarb Apple Bread

 Do you have rhubarb in your garden?   Nothing says Springtime in the Midwest like rhubarb.  Normally when the rhubarb is ready, there's a cobbler, crumble, pie or betty of some form baking in my oven.  Having never tried a rhubarb quick bread, when I saw this recipe on Two Peas & Their Pod, I decided to give it a try.   This bread is moist and delicious.  We really enjoyed the cinnamon and sugar topping, it gives a nice sweetness to the tart apples and rhubarb.  This bread is perfect for Mother's Day breakfast or lunch!

 

Rhubarb Apple Bread
Recipe Courtesy of Two Peas & Their Pod

Yield: 1 loaf

 

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon all spice
2 large eggs
1/4 cup canola oil
1/4 cup applesauce
1 teaspoon vanilla
1/2 cup granulated sugar
1/4 cup brown sugar
1 cup chopped rhubarb
1 cup chopped apples, skin removed (I used Granny Smith)
Cinnamon Sugar Topping:
1 tablespoon sugar
1 teaspoon cinnamon

Directions:

1. Preheat the oven to 350 degrees F. Spray an 8 by 4 loaf pan with cooking spray and set aside.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and all spice. Set aside.
3. In the bowl of a stand mixer, add the eggs and beat on medium speed for about 30 seconds. Add in canola oil, applesauce, and vanilla. Mix until combined. Add sugars and beat until smooth.
4. Slowly add in the flour mixture and mix on low speed until just combined. Gently fold in rhubarb and apple chunks. Pour batter into prepared loaf pan.
5. In a small bowl, mix together cinnamon and sugar. Sprinkle evenly over the batter. Bake for 50-55 minutes, or until loaf is golden and a toothpick comes out clean.
6. Cool bread in pan for 10 minutes. Loosen sides and remove from pan. Cool completely on a wire rack before slicing.

I am linking this to Tasty Tuesday, Miz Helen's Full Plate Thursday, Foodie Friday and Sweet Tooth Friday.