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

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?

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