ORANGE RHUBARB BREAD
1/3 cup butter, softened
1 cup sugar
2 eggs
2 tsp grated orange peel
1 tsp vanilla extract
2 cups flour
1 & 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/2 cup orange juice
1 & 1/2 cups chopped fresh or frozen rhubarb
1/2 cup coarsely chopped toasted walnuts
Preheat oven to 350 degrees. Grease one loaf pan or 3 mini loaf pans. In a bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange peel and vanilla. Combine flour, baking powder, baking soda, salt, ginger and nutmeg; add to creamed mixture alternately with orange juice. Fold in rhubarb and almonds. Transfer batter to prepared loaf pan. Bake for 55-65 minutes or until a toothpick inserted near the center comes out
