Rhubarb and pecan loaf recipe

Rhubarb and Pecan Loaf recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delightful Rhubarb and Pecan Loaf recipe, a perfect combination of tangy rhubarb and crunchy pecans in a moist and flavorful loaf. This recipe is an absolute treat for those who appreciate the unique blend of sweet and tart flavors. With simple ingredients and easy preparation, this loaf is a fantastic option for a quick breakfast or afternoon snack. The addition of pecans adds a delightful nutty taste and satisfying texture. Get ready to indulge in this irresistible treat that will surely impress your taste buds!

Keywords: Rhubarb, Pecan, Loaf, Recipe, Tangy

Rhubarb and pecan loaf recipe details

Rhubarb and pecan loaf recipe, recipe Rating: 4.6
Number of votes:108 

Ingredients

300 g	brown sugar
160 ml	sunflower oil
1 medium	egg
240 ml	buttermilk
1 tsp	bicarbonate of soda
325 g	plain flour
150 g	rhubarb, rinsed and drained, trimmed and cut into ½-inch or 12mm slices
75 g	pecans, chopped
	For the topping:
125 g	sugar
1 tbsp	unsalted butter, softened

Instructions

Preheat oven to Gas Mark 4, 180°C, 350°F.

Grease and flour 2, 1lb or 500g loaf tins.

Combine the ingredients, except the rhubarb, into a smooth batter. Stir in the rhubarb and mix to distribute. Divide and pour into loaf tins.

Mix the topping ingredients together and sprinkle evenly over the tops of the loaves.

Bake for about an hour, until risen and browned and a skewer inserted into the centre of the loaves comes out clean.

Allow to cool for about 10 minutes while still in the tins. Turn out onto a wire rack to cool completely.

Slice to serve, when fully cooled.

Preparation time:
ca. 30 min
Resting time:
ca. 2 hrs
Grade of difficulty:
medium
Calories per portion:
n/a