Rhubarb Bread

• 1 1/2 c. brown sugar
• 2 T. canola oil
• 2 T. applesauce
• 1 egg
• 2 tsp. vanilla extract
• 1 c. skim milk
• 1 1/2 c. diced rhubarb
• 1/2 c. chopped almonds
• 1 1/2 c. all purpose flour
• 1 c. whole wheat flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt

Preheat the oven to 400 degrees. Spray 2 small loaf pans with cooking spray. Set aside.

In a large bowl, combine the brown sugar, oil, applesauce, egg and vanilla. Beat until well mixed. Stir the milk, rhubarb and nuts into the batter.

In another bowl, sift the remaining ingredients together. Add this mixture all at once into the rhubarb mixture and stir until all of the ingredients are moistened.

Fill the loaf pans evenly and bake in the preheated oven for 40 minutes or until the tops are golden and slightly cracked. Allow to cool for 10 minutes before removing from the pans and cooling completely.

• Yields: 2 small loaves
• Preparation Time: 1 hour