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Website: Smitten Kitchen
Strawberry Rhubarb Pecan Loaf
Page: smittenkitchen.com/2007/03/some-south-in-your-mouth/
Cuisine: North American | Course Type: Breads
View photos (1)Tags: zu
Recipe Reviews
As noted by the other reviewers, this loaf is excellent. When I first made it, I used cherries, rhubarb and toasted almonds instead of the strawberries, rhubarb and pecans; otherwise I followed the loaf ingredients as written. This combination remains my favorite. I now use frozen cherries if I have to, and increase the fruit content a little. Green apples make a good sub for the rhubarb when it's out of season. I use cinnamon sugar or coarse sugar for the topping instead of the butter topping in the recipe. I like that this loaf is not too sweet, can be made with oil instead of butter, and uses a bit of whole wheat flour.
kateq from annapolis, md
I'm giving this a five as mine baked beautifully and resulted in a pair of pretty, mounded loaves (I doubled the recipe). I was generous with the fruit and I used half white, half brown sugar in the streusel, skipping the nuts in the topping. As usual, I lined my loaf pans with parchment instead of greasing--much simpler release and much easier clean up.
Queezle_Sister from Salt Lake City, UT
This delicious bread mixes up quickly, but it takes nearly an hour to bake. This bake time is worth it, though - the result is a very moist, just-sweet-enough concoction that will lead you to eating slice after slice (or at least that was its effect on me).
Some practical points: This recipe calls for only 1/2 C strawberries and 1/2 C rhubarb - so its perfect for those bits of aging fruit languishing in your refrigerator. Also, the recipe cautions that the dough is very thick, but for me it wasn't -- I don't think I left anything out (although we had 3 cooks involved) -- and it turned out fine. So if yours is also thinner than you expected, just soldier on.
I will note that the center of my loaf fell - but maybe thats due to altitude?
(edited 11th June 2011) (0) comment (1) useful
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