Diana's Desserts - www.dianasdesserts.com
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Strawberry Pecan Bread

in Diana's Recipe Book

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Servings: Makes 2 loaves
Serve this delicious quick bread toasted with butter, and topped with strawberry preserves, or have a slice without anything on it. Try something a little different, and top with some Creme Fraiche, Double or Clotted Cream. Which ever way you serve it, your guests will definitely be very pleased with the result..........Diana

1 pint fresh strawberries, diced
3 cups + 2 tablespoons unbleached all-purpose flour
2 cups granulated sugar
1 tablespoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups vegetable oil
4 eggs, beaten
1 teaspoon almond or orange extract
1 1/4 cups chopped pecans

In a large mixing bowl, combine flour, sugar, cinnamon, salt and baking soda. In another bowl, mix vegetable oil, eggs and extract. Add wet ingredients to dry mixture, stirring gently to blend, then fold in strawberries and pecans. Spoon batter into two greased and floured 8 1/2 x 4 1/2-inch loaf pans.

Bake in a preheated 350°F oven for 60 to 75 minutes, or until bread tests done. Makes 2 loaves.

Source: DianasDesserts.com
Date: Aug. 4, 2002

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