Rhubarb Apple Bread

Welcome to another work week! As the summer gets closer and the weather gets nicer, I find it gets so much harder to be motivated for the work week. I'd rather be outside throwing a ball with the dogs or puttering around in the backyard or sitting on a patio drinking an ice cold bevie. Unfortunately, it doesn't look like Derek & I are going to become independently wealthy in the near future, so it's back to work today for both of us! Once I get to work and get on task I'm ok, it's getting to that point that's hard!!

How was the rest of your weekend? Mine was great. Sunday was cool and rainy, so I went to the gym early and did a step class and then some upper body work. I want to start toning my arms, shoulders and back so I'm lookin' good when tank top weather arrives. My upper body is definitely where my weaknesses lie and this is the first time I've gone through a weight routine on my own. I worked my triceps, biceps and shoulders and I'm pretty sore today. It's that good kind of soreness, but presently I can't lift my arms over shoulder height!

In the afternoon, Derek and I just hung out around the house. Derek watched the ball game and snoozed off and on, so I decided it was a perfect opportunity to use up some of my rhubarb and bake a bread. I saw this recipe posted by Maria a week or two ago and I've been patiently waiting ever since to get my hand on some fresh rhubarb, so that I could give it a try. The aroma of this bread wafting through the house as it bakes is absolutely to die for! My mouth watered the entire time it was the in oven and it took every ounce of willpower to not break into it the moment it came out of the oven! It's really moist and the apple and rhubarb are the perfect combo of sweet & tart.

Rhubarb Apple Bread

Recipe inspired by Maria at Two Peas & Their Pod
Makes 8 - 10 slices (personally, I'm a thick slice kind of gal!)

3/4 c. all purpose flour
3/4 c. whole wheat flour
1 tsp baking soda
1/2 tsp sea salt
1 tsp cinnamon
2 eggs
1/4 c. coconut oil, melted (canola oil would work)
1/4 c. unsweetened applesauce
1 tsp vanilla extract
1/2 c. white sugar
1/4 c. brown sugar
1 c. rhubarb, chopped
1 c. apple, peeled & chopped

Cinnamon Sugar Topping
1 tbsp sugar (I used pink sprinkles)
1 tsp cinnamon

Note: Maria also added 1/4 tsp of allspice to the bread. I didn't have any, so I simply omitted it from the recipe.

Preheat your oven to 350. Grease an 8" x 4" loaf pan and set aside.

In a medium bowl, combine the flours, baking soda, salt and cinnamon.

In another larger mixing bowl, combine the eggs, coconut oil, applesauce and vanilla. Beat mixture until well mixed. Add in your sugars and beat until the mixture is smooth.

This is the type of recipe that makes me long for a KitchenAid mixer.

It's currently on my very long wish list!

Gradually add the flour mixture to the wet mixture by beating the batter on low speed just until everything is combined.

This was a mighty tasty batter I've gotta say!

Fold in your rhubarb and apples.

Pour the batter into your prepared loaf pan. Top with your cinnamon sugar topping. I had spied some pink sprinkles in the pantry yesterday, so I decided to mix them up with the cinnamon instead of sugar.

Yes, my love affair with 'the sprinkle' continues my friends!

Bake for 42 - 45 minutes (Maria's recipe says 50 - 55 minutes, so keep an eye and adjust the baking time appropriately). Remove the loaf from the oven once a toothpick can be inserted into the centre and comes out clean.

Leave loaf in the pan for 10 minutes. Then, gently remove the loaf from the pan and let it cool on a wire rack.

I waited about 3 minutes before I got myself a slice to "taste test". It was delicious!!

So good! I bet you'll have trouble eating just one slice ~ apparently so did I :-) This bread is so moist and has the perfect combo of sweet apples and tart rhubarb! It is especially awesome served warm with some Earth Balance (or butter) on it.

Once the loaf is completely cooled, wrap it up tightly in saran or place it in an airtight container. I don't think you have to worry about the shelf life of this ~ if you're like me, it will be devoured in a matter of a couple of days! Good thing I have lots of rhubarb because I've already been thinking about making another loaf once this one is gone. The great thing about rhubarb is that you can chop it up and freeze it, so you can make this bread anytime of year!

What is your favourite exercise to tone your arms & back?
What's your favourite rhubarb recipe?

Have a happy & productive Monday!

Andrea