Orange-Rhubarb Breakfast Bread

• 1/3 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 2 teaspoons grated orange zest
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup orange juice
• 1 cup chopped fresh or frozen rhubarb
• 1/2 cup slivered almonds

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange zest and vanilla.
2. Combine the flour, baking powder, baking soda, salt, ginger and nutmeg; add to creamed mixture alternately with orange juice. Fold in rhubarb and almonds.
3. Transfer to a greased 9x5-in. loaf pan. Bake at 350u0b0 for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

butter, sugar, eggs, orange zest, vanilla, flour, baking powder, baking soda, salt, ground ginger, ground nutmeg, orange juice, frozen rhubarb, almonds

Taken from www.tasteofhome.com/recipes/orange-rhubarb-breakfast-bread/ (may not work)