Rhubarb and Pecan Tea Bread

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Rhubarb Tea Bread with toasted pecans and cinnamon baking chips

One of my brothers served this mildly spiced, dense and delicious bread to guests for an occasional dessert at a hunting and sporting lodge he built and sold in northwestern Montana. Today I gathered up the season-ending stalks of rhubarb from three neighborhood gardens, chop chop, used white whole wheat and just-roasted pecans along with some Prepared Pantry Cinnamon Baking Chips in the first recipe result from a google search and tonight … we all had some. If one wasn’t aware that the bread contains chopped rhubarb or have a discerning palate, it would not have been obvious. There are no big bits of sour rhubarb in it because the dice is small.

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Incidentally, his handwritten recipe is the same as the one at food.com, which was the top search result.  I think it originally came from one of the main foodie magazines since it was before we were all online.

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