Rhubarb and Cranberry Applesauce Bread

Although my rhubarb plant is a bit spindly (maybe the heat is too much for it?) I was still able to harvest enough to make this sweet loaf. Rhubarb gives the loaf a tart taste balanced by the sweetness of the dried cranberries, with a little pop of orange zest for zing!

Ingredients:

2 1/2 cups flour

1 cup flour

2 tbsps ground flax

1 tsp baking soda

1 tsp cinnamon

1/2 tsp baking powder

1/2 tsp salt

1/3 cup vegetable oil

2 eggs

1 cup unsweetened applesauce

1/4 cup dried cranberries

1 cup chopped rhubarb

zest of 1 orange

1/4 tsp vanilla

1 tsp cream or milk

2-3 tbsps icing sugar

Mix together the first 7 dry ingredients. Take 2 tbsps of the dry mix and toss in a bowl with the dried cranberries, chopped rhubarb and orange zest.

In another bowl, mix the vegetable oil, eggs and applesauce together. Then add the dry ingredients to the wet just until combined. Fold in the fruit.

Pour into an oiled 9 X 5" loaf pan

Bake at 350°F for a good 60-70 minutes. It may go a little longer... check with a cake tester until it comes out clean.

Cool 10 minutes on rack before removing from the pan to cool completely on rack. While it is still slightly warm mix the glaze ingredients together and drizzle over the top.

This glaze is thin and doesn't overwhelm the bread.

Here's a closeup so you can see the texture and bits of fruit throughout.