Wheat Walnut Rhubarb Bread

Whole Wheat Walnut Rhubarb Bread

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I am still trying to use up the rhubarb my grandpa gave me. I found this recipe in a local magazine but of course I changed the original recipe up by adding the whole wheat and incorporating more rhubarb.

Ingredients;
1 &1/2 cups of whole wheat pastry flour
1 cup AP Flour
1 cup of brown sugar (not packed)
2/3 cup canola oil
1 cup buttermilk
1 tsp pure vanilla
1 tsp baking soda
1 tsp Cinnamon
2 cups of finely chopped rhubarb
1 cup walnuts (chopped finely)
1 egg

Directions:

Preheat oven to 350:

1. Place oil, egg, & sugar in medium bowl and mix.

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2. Add buttermilk & vanilla and mix until incorporated thoroughly.

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3. In a separate bowl sift both flours, baking soda, & cinnamon.

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4. Add dry ingredient mixture into wet ingredient mixture.

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5. Add in rhubarb and walnuts.

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6. Fold the batter until all the ingredient are spread throughout.

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7. Divide the batter evenly into 4 mini pans (about one heaping cup each)

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8. Bake for 32 to 35 minutes at 350. Check bread using toothpick method.

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Please note if you would like to bake a traditional size bread this batter will make two loaves. Bake traditional loaves for 45 minutes or until toothpick comes out clean.