Rhubarb Cherry Loaf Bread
Preheat the oven to 350 F. Spray two non-stick loaf pans with cooking spray.
Combine the rhubarb puree, sugar, oil, eggs, vanilla and water in a large mixing bowl; beat until smooth, about 2 minutes.
In a separate bowl, combine all the dry ingredients (except the dried cherries). While mixing on low speed, add the flour mixture a spoonful at a time. Scrape the sides of the bowl, and stir in the cherries by hand.
Divide the batter evenly between the two pans. Bake at 350 for 50-65 minutes, or until a toothpick inserted in the middle comes out clean. Cool in pans for 10 minutes on a wire rack, then invert onto the wire rack. Turn bread right side up on the wire rack and cover lightly with a clean kitchen towel to cool completely before slicing or wrapping.
Rhubarb Cherry Compote
Original Blog Post: http://www.curlygirlkitchen.com/2011/07/rhubarb-cherry-loaf-bread.html