Ingredients
1 1/2
cups finely chopped rhubarb (1/2 lb)
1 1/2
cups chopped peeled or unpeeled pears (1 1/2 medium)
1 1/2
cups sugar
1/2
cup vegetable oil
1
teaspoon vanilla
4
eggs
3
cups Gold Medal™ all-purpose flour
1
cup chopped nuts, if desired
3 1/2
teaspoons baking powder
1
teaspoon salt
1
teaspoon ground cinnamon
Preparation
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray.
In large bowl, mix rhubarb, pears, sugar, oil, vanilla and eggs. 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 cooling 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.
