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Strawberry Rhubarb Pecan Loaf Recipe

   
 

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     Strawberry Rhubarb Pecan Loaf

Category   Desserts - Breads
Sub Category   None
Servings   one loaf

Ingredients
3/4 cup light brown sugar, packed
1/3 cup vegetable oil
1 egg
1/2 tsp. vanilla
1 tsp. rum
1 cup flour
1/4 cup whole wheat flour
1/2 tsp. salt
1 tsp. baking powder
 
1/4 cup sour cream
1/2 cup diced rhubarb
1/2 cup sliced strawberries
1/4 cup chopped pecans

Instructions
Beat together the brown sugar, vegetable oil, egg, vanilla and rum. Combine the flours, salt and baking soda; stir. Add dry ingredients to first mixture with the sour cream. Stir in strawberries, rhubarb and pecans.
Spread into a greased 9×5-inch loaf pan — the batter will be very thick. Combine topping ingredients except the pecans, they should be thick and clumpy; add the pecans last and sprinkle over the loaf.
Bake at 350° for about 55 to 65 minutes, or until a wooden pick or cake tester inserted in center comes out clean.


Originally Submitted
7/24/2009





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