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.
Preheat the oven to 350 degrees F.
Spray a 9×5-inch loaf pan with vegetable oil.
In a medium bowl, whisk the flour with the baking powder and salt.
In a small bowl, mix 2 tablespoons of sugar with cinnamon.
In a large bowl, beat the butter with the remaining 1 cup of sugar until pale and fluffy.
At medium speed, add the eggs 1 at a time. Beat until each 1 is fully incorporated before adding the next.
Add the vanilla.
At low speed, working in 2 batches, beat in the dry ingredients and milk.
Using a spatula, fold in the dried strawberries and pecans.
Scrape the batter into the prepared loaf pan and sprinkle evenly with the cinnamon sugar.
Bake for 1 hour and 5 minutes, or until a cake tester inserted in the center comes out clean.
Let the bread cool in the pan for 15 minutes, then turn out onto a rack.
Let cool completely before slicing.
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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