- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- A few grates of fresh nutmeg
- 1/3 cup canola oil
- 1/4 cup milk
- 2 large eggs
- 1/3 cup sugar
- 1/3 cup brown sugar
- 3/4 cup chopped fresh strawberries
- 3/4 cup chopped fresh rhubarb
Preheat oven to 350°. Coat 9- by 5-inch loaf pan or two mini loaf pans with vegetable cooking spray.
Whisk together flour, whole-wheat flour, cinnamon, salt, baking soda and nutmeg in a large bowl; set aside.
Whisk together oil, milk, eggs, sugar and brown sugar in a medium bowl. Pour sugar mixture over flour mixture and gently stir until just moist. Fold in strawberries and rhubarb.
Pour batter into prepared loaf pan and bake for 40–45 minutes, or until golden brown on top and an inserted toothpick comes out clean. Cool in pan 10 minutes then remove to a wire rack to cool completely.
Yield: 1 large loaf or 2 small loaves