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Avondale Rhubarb Bread Recipe

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This recipe for Avondale Rhubarb Bread, by , is from The Cookbook of Elizabeth Ann O'Farrell Zeller, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elizabeth Zeller


2 1/4 c sifted all purpose flour
1 c whole wheat flour
2 t baking soda
1 t baking powder
1 t salt
2 t ground cinnamon
1/2 t ground nutmeg
1/2 t ground all spice
3 eggs
1 c vegetable oil
1 3/4 c firmly packed dark or light brown sugar
2 t vanilla
2 1/2 c diced rhubarb (1 pound fresh)
3/4 c chopped walnuts

Preheat ove to 350. Grease two 8 1/2x 4 1/2 x2 5/8 inch loaf pans
Combine flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice in a bowl. Beat eggs, oil, brown sugar and vanilla in a large bowl with electric mixer at high speed until fluffy and smooth, about 5 minutes. Stir in dry ingredients, all at once, just until moistened. Stir in rhubarb and walnuts. Spoon batter into prepared pans, dividing evenly. Bake in for 50 minutes if using fresh rhubarb, or 65 minutes if using frozen, or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Turn out on wire racks; cool completely. Dust with confectioners' sugar, if you wish.

Personal Notes:
Personal Notes:
"This spicy quick bread works equally well with fresh or frozen rhubarb".
"If using frozen fhubarb, dice while still partially frozen".




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