Rhubarb Bread or Muffins

This recipe was given to me by Ruth Schumacher.  It makes 2 regular size loaves of bread or 12 Texas-size muffins.

3 large eggs
1 cup Wesson canola vegetable oil
1 3/4 cups brown sugar
2 teaspoons vanilla
2 1/4 cups sifted all-purpose white flour
1 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
3/4 cups walnuts, diced
2 1/2 cups rhubarb, cut up fine (fresh or frozen)

In a large mixing bowl, combine the eggs, oil, brown sugar, and vanilla.  Mix in white and whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice.  Stir in walnuts and rhubarb.  Pour into two greased bread pans (9x5x3-inch), dividing equally, or into 12 Texas-size greased muffin pans.  Bake in 350 degree oven - 50 minutes for bread, 25 minutes for muffins.