Strawberry-Pecan Bread
Strawberry-Pecan Bread recipe
Yield
6 servingsPrep
15 minCook
65 minReady
80 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 1 | cup |
sugar
granulated |
|
| 1 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
cinnamon
ground |
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 10 | ounces |
strawberries
frozen, sliced, or red raspberries in syrup, partially thawed |
|
| 1 ½ | cups |
pecans
coarsely chopped, or walnuts |
|
| ½ | cup |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 237 | ml |
sugar
granulated |
|
| 355 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
cinnamon
ground |
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 289 | ml/g |
strawberries
frozen, sliced, or red raspberries in syrup, partially thawed |
|
| 355 | ml |
pecans
coarsely chopped, or walnuts |
|
| 118 | ml |
vegetable oil
|
|
Directions
Beat eggs, sugar and oil until well combined.
Add flour, cinnamon, baking soda and salt.
Beat until well blended (batter should be thick).
Stir in the partially thawed, undrained berries and the nuts.
Pour batter into a greased 9x5x3-inch loaf pan.
Bake at 350℉ (180℃) for 55 to 65 minutes, or until tester comes out clean.
Let cool in pan for 10 minutes.
Remove from pan and cool completely on a wire rack.
Wrap and store in refrigerator.
