Ingredients
1 1/2
cups finely chopped rhubarb (about 1/2 pound)
1 1/2
cups chopped peeled or unpeeled pears (1 1/2 medium)
1 1/2
cups sugar
1/3
cup canola or soybean oil
1
teaspoon vanilla
4
eggs
2
cups Gold Medal™ all-purpose flour
1 1/2
cups ground flaxseed or flaxseed meal
1/2
cup chopped walnuts
3 1/2
teaspoons baking powder
1
teaspoon salt
2
teaspoons ground cinnamon
Preparation
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°. Lightly spray bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, with cooking spray.
Mix rhubarb, pears, 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; remove from pans to wire rack. Cool completely before slicing, about 1 hour. Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.
