Pear-Rhubarb Quick Bread

 

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

• 1 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.
• 2 In large bowl, mix rhubarb, pears, sugar, oil, vanilla and eggs. 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 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.