Cinnamon Rhubarb Bread with Brown-Butter Glaze

Preheat oven to 325 °F. Lightly spray the insides of two 8 x 4 inch loaf pans and set aside. In a large mixing bowl, stir together flour, baking powder, cinnamon, nutmeg, and salt. In a medium mixing bowl, beat eggs. Stir in sugar, oil, applesauce, and vanilla. Add wet ingredients to dry ingredients, stirring until just moistened, taking care to not over-mix. Reserve a few pieces of the rhubarb. Fold the rest of the rhubarb into the batter and then divide batter evenly between the two prepared pans. Poke the reserved rhubarb pieces into the top of the bread, for a pretty effect. Bake about 60 –65 minutes, or until a wooden toothpick inserted near the center of each loaf comes out clean. Cool in the pans on wire racks for 10 minutes. Loosen edges and remove loaves from pans. Cool loaves completely on wire racks.