Strawberry pecan bread
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour |
| 1 | cup | Sugar |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Baking soda |
| ⅔ | cup | Oil |
| 2 | Eggs; beaten | |
| 1 | cup | Frozen strawberries |
| ½ | cup | (+ 2 T) pecans; chopped |
Directions
Preheat oven to 350F. Generously grease bottom only of a 9x5-inch loaf pan. Combine flour, sugar, cinnamon,and baking soda in a large bowl; mix well. In separate bowl, blend oil and eggs. Slice thawed strawberries and add to oil and egg mixture. Add this mixture to the bowl of dry ingredients. Stir in ½ cup of the pecans, blending until dry ingredients are just moistened. Pour bread mixture into loaf pan. Garnish top with 2 tablespoons chopped pecans. Bake 60-70 minutes, until toothpick comes out clean. Cool 15 minutes; remove from pan. Cool completely before slicing. Adapted from Gretchen Schuler's winning recipe created for Johnson & Wales University's National Annual High School Recipe Contest Author unknown Posted on Prodigy 2/91 Formatted by Judy Garnett for MM