Strawberry rhubarb pecan loaf from Smitten Kitchen by Deb Perelman

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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

  • eliza on April 20, 2016

    Using the basic recipe, I changed the fruits to apple, frozen cherries from last summer, and walnuts. I completely omitted the topping this time. Worked really well with the change of fruits. According to the comments I increased the fruit a little. Also love that this recipe uses oil instead of butter; I use olive oil. A great fruit loaf recipe. Update: finally made this with the strawberries and I didn't like it much at all. I used frozen strawberries so maybe that was a problem. Loaf was much more moist (too moist, really) and the berries weren't as tasty as the cherries. So I will stick to cherries in future.

  • eliza on July 08, 2015

    Really liked this loaf. I used cherries and toasted almonds instead of the strawberries and pecans; otherwise followed the loaf ingredients as written. I used cinnamon sugar for the topping instead of the butter topping in the recipe and it was good. I liked that it was not too sweet, and used a bit of whole wheat flour. I made it again without rhubarb and using frozen cherries (one cup) and frozen raspberries (1/2 cup). Another version contained apples (1 cup) and plums (about 1/2 cup), no nuts. Excellent!

  • chawkins on June 28, 2015

    Very good. It rose a little during baking but then sunk back overnight, so I was worried that it would be dense, but it has a very nice tender crumb. I also used yogurt for the sour cream, I also did not have enough rhubarb and did not want to go out in the pouring rain to harvest more, so I made up the difference with strawberries. I was also going to skip the topping, but I'm glad I didn't, it is a great complement to the loaf or even on its own.

  • TrishaCP on June 16, 2015

    This was a really good loaf cake. I subbed yogurt for sour cream (using what I had on hand) and omitted the topping since I didn't have time to make it. Instead I sprinkled sugar and pecans on top, and I found it did need that extra bit of sweetness. I would consider subbing oat or barley flour for the whole wheat flour next time- I think that would make it amazing.

  • seherhussain on October 23, 2011

    excellent!

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