Soured cream, pecan & cinnamon mini loaves from Honey & Co: The Baking Book (page 120) by Sarit Packer and Itamar Srulovich

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ChelseaP on August 05, 2021

    Made exactly as the recipe is written. These were cute and absolutely delicious. The cinnamon and pecan combo is so good. Can't wait to make them again.

  • chawkins on April 12, 2021

    I don’t know what impelled me to make this: I don’t have an 8-well mini loaf pan, I don’t have self rising flour and I have no idea what soured cream is. Anyway, I forged ahead and added 2 t of baking powder and 1/3 t salt to my all purpose flour as suggested by KAF as a substitution for the self rising flour, used sour cream for the soured cream and baked as a large loaf in a regular loaf pan. The loaf turned out to be very tasty, but the baking time was way off from what was suggested in the recipe for a single large loaf. I baked with convection at 350F for over an hour. I lost track of the time after a while, just kept checking until it was done. Also, the middle layer of sprinkle sank to the bottom just like his picture.

  • Bradley on May 28, 2019

    I made a large loaf. Superb cake. Beautiful warm plus, it was lovely 2-3 days later

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