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Strawberry-Pecan Quick Bread - TastyPlanner.com
As this loaf bakes in the oven, the texture of chewy dried strawberries softens slightly.
Recipe Source: Food & Wine
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 stick unsalted butter, at room temperature
1 cup plus 2 tbsp sugar
1 tsp pure vanilla extract
1/2 cup milk
3/4 cup dried strawberries, coarsely chopped
1/2 cup pecans, coarsely chopped
1 tsp cinnamon
1. Preheat the oven to 350 degrees.
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 large bowl, beat the softened butter with 1 cup of the sugar until pale and fluffy.
Using a handheld mixer at medium speed, beat in the eggs one at a time, beating until fully incorporated between additions.
Add the vanilla.
At low speed, working in 2 batches, alternately beat in the dry ingredients and the milk.
Using a spatula, fold in the dried strawberries and chopped pecans until evenly incorporated.
2. Scrape the batter into the prepared pan.
Mix the remaining 2 tbsp of sugar with the cinnamon and sprinkle on top.
Bake for about 1 hour and 5 minutes, or until a cake tester inserted in the center of the loaf comes out clean.
Let the bread cool in the pan for 15 minutes, then turn it out onto a rack and let cool completely before slicing.
Make ahead : The bread can be wrapped in plastic and kept at room temperature for up to 2 days.
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