Garden Rhubarb Bread

In a large bowl, beat together until thick and foamy:
3 eggs,
1 cup salad oil,
2 cups brown sugar,
2 tsp vanilla.

Stir in:
1/2 cup chopped walnuts,
2 1/2 cups finely diced fresh rhubarb,
1 tsp grated lemon zest,
1 cup dried cherries

In a separate bowl, combine until well blended:
3 cups flour,
1 1/2 tsp soda,
1 tsp salt,
3/4 tsp baking powder,
1/2 tsp of ground nutmeg,
1/2 tsp ground allspice,
1 tsp cinnamon.

Add dry ingredients to rhubarb mixture until blended.
Spoon batter into two greased 9 by 5-inch loaf pans.
Bake in a 350° oven for 1 hour or until
bread begins to pull away from sides of pan.
Cool in pans for 10 minutes;
then turn out unto a rack to finish cooling.