Pear-Rhubarb Flaxseed Bread

 

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

• 1 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.
• 2 Mix rhubarb, pears, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
• 3 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.