Strawberry-Pecan Quick Bread Recipe

Strawberry-Pecan Quick Bread Recipe

How To Make Strawberry-Pecan Quick Bread

Whip up this tasty and quick bread that’s loaded with the ambrosial flavor of dried strawberries, also dotted a dash of pecans for added crunch.

Preparation: 10 minutes
Cooking: 1 hour 15 minutes
Cool Time: 15 minutes
Total: 1 hour 40 minutes



  • cupall-purpose flour
  • tspbaking powder
  • ½tspsalt
  • 1cupsugar,plus an additional 2 tbsp
  • 1tspcinnamon
  • 1unsalted butter,(1 stick)
  • 2eggs
  • 1tsppure vanilla extract
  • ½cupmilk
  • ¾cupstrawberries,dried
  • ½dashpecans


  1. Preheat the oven to 350 degrees F.

  2. Spray a 9×5-inch loaf pan with vegetable oil.

  3. In a medium bowl, whisk the flour with the baking powder and salt.

  4. In a small bowl, mix 2 tablespoons of sugar with cinnamon.

  5. In a large bowl, beat the butter with the remaining 1 cup of sugar until pale and fluffy.

  6. At medium speed, add the eggs 1 at a time. Beat until each 1 is fully incorporated before adding the next.

  7. Add the vanilla.

  8. At low speed, working in 2 batches, beat in the dry ingredients and milk.

  9. Using a spatula, fold in the dried strawberries and pecans.

  10. Scrape the batter into the prepared loaf pan and sprinkle evenly with the cinnamon sugar.

  11. Bake for 1 hour and 5 minutes, or until a cake tester inserted in the center comes out clean.

  12. Let the bread cool in the pan for 15 minutes, then turn out onto a rack.

  13. Let cool completely before slicing.

Recipe Notes

Make-Ahead: The bread can be wrapped in plastic and kept at room temperature for up to 2 days.


  • Calories: 315.44kcal
  • Fat: 13.26g
  • Saturated Fat: 7.92g
  • Trans Fat: 0.47g
  • Monounsaturated Fat: 3.52g
  • Polyunsaturated Fat: 0.79g
  • Carbohydrates: 45.33g
  • Fiber: 1.09g
  • Sugar: 26.60g
  • Protein: 4.48g
  • Cholesterol: 71.88mg
  • Sodium: 237.74mg
  • Calcium: 99.62mg
  • Potassium: 88.05mg
  • Iron: 1.48mg
  • Vitamin A: 121.02µg
  • Vitamin C: 8.39mg
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