Strawberry Pecan Quick Bread Recipes

STRAWBERRY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5-inch loaf pans.
• Slice strawberries and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing batter.
• Combine flour, sugar, cinnamon, salt and baking soda in large bowl; mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
• Bake in preheated oven until a tester inserted in the center comes out clean, 45 to 50 minutes (test each loaf separately). Let cool in pans on wire rack for 10 minutes. Turn loaves out of pans, and allow to cool before slicing.

STRAWBERRY BREAD I

Steps:

• Grease and flour a 9 x 5 inch pan well. Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl, sift together sugar, flour, cinnamon, salt, and baking soda.
• In a smaller bowl, beat the eggs and oil. Stir in pecans and strawberries. Add egg mixture to the sifted ingredients, and stir until just combined.
• Bake for 1 hour, or until tester inserted in the center comes out clean.

STRAWBERRY PECAN BREAD

Steps:

• Combine the dry ingredients. Add eggs, oil, strawberries and pecans. Stir just until all ingredients are moistened, may still be a bit lumpy.
• Spoon the batter into 2 well-greased 9x5x3-inch loaf pans. Bake at 350ºF for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes, the remove and cool completely on wire racks.

STRAWBERRY-PECAN QUICK BREAD

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-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 the sugar with the cinnamon. In a large bowl, beat the butter with the remaining 1 cup of the sugar until pale and fluffy. At medium speed, add the eggs one at a time; beat until each one 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.