Strawberry Rhubarb Pecan Loaf

Page: smittenkitchen.com/2007/03/some-south-in-your-mouth/

Cuisine: North American | Course Type: Breads

(3 reviews)

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Tags: zu

Recipe Review

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.

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