Comments on: strawberry rhubarb pecan loaf http://smittenkitchen.com/2007/03/some-south-in-your-mouth/ Sat, 11 Feb 2012 18:32:23 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Mollie http://smittenkitchen.com/2007/03/some-south-in-your-mouth/#comment-612421 Mollie Fri, 08 Apr 2011 22:19:23 +0000 http://smittenkitchen.com/2007/03/some-south-in-your-mouth#comment-612421 I substituted Grand Marne for the rum since I had no rum in stock. It was so delicious I've repeated each time with Grand Marne. Definitely a keeper. I substituted Grand Marne for the rum since I had no rum in stock. It was so delicious I’ve repeated each time with Grand Marne. Definitely a keeper.

]]> By: clarice http://smittenkitchen.com/2007/03/some-south-in-your-mouth/#comment-400977 clarice Thu, 24 Jun 2010 14:41:22 +0000 http://smittenkitchen.com/2007/03/some-south-in-your-mouth#comment-400977 I made this earlier in the season when I was searching for ways to use my rhubarb. It was delicious, thank you. I made this earlier in the season when I was searching for ways to use my rhubarb. It was delicious, thank you.

]]> By: Lisa http://smittenkitchen.com/2007/03/some-south-in-your-mouth/#comment-395627 Lisa Thu, 10 Jun 2010 13:22:24 +0000 http://smittenkitchen.com/2007/03/some-south-in-your-mouth#comment-395627 I used this recipe to make <a href="http://spatulasatdawn.blogspot.com/2010/06/many-muffins.html" rel="nofollow">muffins</a> - so delicious. I think I might add some crystalised ginger next time. Thank you Deb for another inspiring recipe. I used this recipe to make muffins – so delicious. I think I might add some crystalised ginger next time. Thank you Deb for another inspiring recipe.

]]> By: Colleen CR http://smittenkitchen.com/2007/03/some-south-in-your-mouth/#comment-393983 Colleen CR Mon, 07 Jun 2010 01:28:32 +0000 http://smittenkitchen.com/2007/03/some-south-in-your-mouth#comment-393983 It's a rare thing to find a recipe that turns out as good as the picture. What a wonderful bread that looks as great as it tastes. Thanks so much for sharing. It’s a rare thing to find a recipe that turns out as good as the picture. What a wonderful bread that looks as great as it tastes. Thanks so much for sharing.

]]> By: Courtney http://smittenkitchen.com/2007/03/some-south-in-your-mouth/#comment-384707 Courtney Mon, 24 May 2010 13:34:39 +0000 http://smittenkitchen.com/2007/03/some-south-in-your-mouth#comment-384707 This was fantastic. I was hesitant to make this at first - a rhubarb loaf just doesn't seem to have as much appeal as a crumble, tart, pie or some other equally delicious sounding concoction, but this has hands down been my favorite rhubarb recipe to date. The flavors are fantastic, the topping made it a bit more special than your typical quick bread (though, the recipe stands alone without the topping), and well, we just loved it! I can't wait to make this for MY coworkers! This was fantastic. I was hesitant to make this at first – a rhubarb loaf just doesn’t seem to have as much appeal as a crumble, tart, pie or some other equally delicious sounding concoction, but this has hands down been my favorite rhubarb recipe to date. The flavors are fantastic, the topping made it a bit more special than your typical quick bread (though, the recipe stands alone without the topping), and well, we just loved it! I can’t wait to make this for MY coworkers!

]]> By: Jaimie http://smittenkitchen.com/2007/03/some-south-in-your-mouth/#comment-309370 Jaimie Sat, 25 Jul 2009 20:36:19 +0000 http://smittenkitchen.com/2007/03/some-south-in-your-mouth#comment-309370 This is baking away in my oven as we speak. I had been looking for a rhubarb recipe that appealed to me. I have never had rhubarb before, but mother-in-law insists that I try it. All the crumbles and things like that just seemed really sweet and just didn't appeal to my senses, but when I stumbled upon this lovely loaf (ha), I had to try it. I found some really lovely cute little strawberries at the farmer's market today along with some rhubarb and knew I HAD to bake TODAY. Your blog is truly inspiring. This is baking away in my oven as we speak. I had been looking for a rhubarb recipe that appealed to me. I have never had rhubarb before, but mother-in-law insists that I try it. All the crumbles and things like that just seemed really sweet and just didn’t appeal to my senses, but when I stumbled upon this lovely loaf (ha), I had to try it. I found some really lovely cute little strawberries at the farmer’s market today along with some rhubarb and knew I HAD to bake TODAY.

Your blog is truly inspiring.

]]> By: Lilly http://smittenkitchen.com/2007/03/some-south-in-your-mouth/#comment-295958 Lilly Thu, 18 Jun 2009 20:22:28 +0000 http://smittenkitchen.com/2007/03/some-south-in-your-mouth#comment-295958 Honestly I about creamed my undies when I saw this listed on the Strawberries and Dumplings recipe. My question, and no I haven't even made this yet, can you add even MORE fruit? I guess I'm just such a slut for strawberry rhubarb that I want more more more. I fear though that the excess fruit-moisture would cause the bread to collapse/fall apart/fail Honestly I about creamed my undies when I saw this listed on the Strawberries and Dumplings recipe.
My question, and no I haven’t even made this yet, can you add even MORE fruit? I guess I’m just such a slut for strawberry rhubarb that I want more more more. I fear though that the excess fruit-moisture would cause the bread to collapse/fall apart/fail

]]> By: Rebecca http://smittenkitchen.com/2007/03/some-south-in-your-mouth/#comment-293326 Rebecca Tue, 09 Jun 2009 23:59:34 +0000 http://smittenkitchen.com/2007/03/some-south-in-your-mouth#comment-293326 I've made this twice in the past week, which should serve to show how much I like it. I made one adjustment that I thought worth sharing. The first time the topping sank into the bread as it baked. The second time, I let the bread bake for about 15 or 20 minutes (long enough for it to rise in the pan) before adding the topping, which successfully stayed on top and browned up nicely. I also used raw sugar in the topping for extra crumbly crunch. Thanks, Deb, for the excellent recipes (and the stories that go with them). I’ve made this twice in the past week, which should serve to show how much I like it. I made one adjustment that I thought worth sharing. The first time the topping sank into the bread as it baked. The second time, I let the bread bake for about 15 or 20 minutes (long enough for it to rise in the pan) before adding the topping, which successfully stayed on top and browned up nicely. I also used raw sugar in the topping for extra crumbly crunch.

Thanks, Deb, for the excellent recipes (and the stories that go with them).

]]> By: candice http://smittenkitchen.com/2007/03/some-south-in-your-mouth/#comment-289443 candice Fri, 29 May 2009 23:26:48 +0000 http://smittenkitchen.com/2007/03/some-south-in-your-mouth#comment-289443 I've been wanting to say Congrats on your Pregnancy! I am also preggers (due date in 3 days and counting). I think my "nesting" is coming out in lots and lots of baking. So, when I saw this I knew I had to try it. I had a thought about the consistency you were discussing above. In banana bread we mush the bananas and use them for both flavor and texture (instead of say - chunky banana slices), so I thought I'd try that with this one. I did a quick puree of the strawberies & rhubarb. We'll see how that goes. The oven is baking away! (story of my life these days!). I’ve been wanting to say Congrats on your Pregnancy! I am also preggers (due date in 3 days and counting). I think my “nesting” is coming out in lots and lots of baking. So, when I saw this I knew I had to try it. I had a thought about the consistency you were discussing above. In banana bread we mush the bananas and use them for both flavor and texture (instead of say – chunky banana slices), so I thought I’d try that with this one. I did a quick puree of the strawberies & rhubarb. We’ll see how that goes. The oven is baking away! (story of my life these days!).

]]> By: jay27 http://smittenkitchen.com/2007/03/some-south-in-your-mouth/#comment-277917 jay27 Fri, 01 May 2009 19:14:29 +0000 http://smittenkitchen.com/2007/03/some-south-in-your-mouth#comment-277917 This looks like it would be absolutely divine for mother's day! I think I might sub in some toasted pecan oil for the veg oil and add yogurt instead of sour cream as I find it gives a similar consistency, but superior flavor (I've been a sour cream hater since I was about seven...long story). But speaking of odd hates... I just read your six "oddities," and I totally share most of your hates, especially for cheese-stuffed things and coconut curries. Do you have any favorite non-coconut based curries? I absolutely adore curry but detest coconut in anything savory. Thanks so much for your beautiful site! This looks like it would be absolutely divine for mother’s day! I think I might sub in some toasted pecan oil for the veg oil and add yogurt instead of sour cream as I find it gives a similar consistency, but superior flavor (I’ve been a sour cream hater since I was about seven…long story). But speaking of odd hates… I just read your six “oddities,” and I totally share most of your hates, especially for cheese-stuffed things and coconut curries. Do you have any favorite non-coconut based curries? I absolutely adore curry but detest coconut in anything savory. Thanks so much for your beautiful site!

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