Saturday, January 15, 2011

Strawberry Pecan Bread

This is an excellent recipe from a cookbook I have on the best recipes from Louisiana.  (My picture does this recipe no justice.  It really is so good.)  I really enjoyed eating a slice with some cream cheese for breakfast in the mornings, and I bet it would be great if you baked it in a muffin tin, too.  It will be wonderful when fresh strawberries are out.  This is a nice change from banana bread, but I'm sure it would be awesome to add some mashed bananas, too.  Delicious!

Strawberry Pecan Bread

1 1/2 cups all purpose flour
1 cup sugar
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp baking soda
2 eggs
1/2 cup plus 1 Tbsp vegetable oil
1/2 cup chopped pecans
1 (10 oz) package frozen strawberries, thawed

Preheat oven to 350.  In a large mixing bowl, sift together flour, sugar, cinnamon, salt, and baking soda; set aside.  In a small bowl, beat eggs and oil; add pecans and strawberries.  Add strawberry mixture to dry ingredients.  Grease and flour a (9"x5"x3") loaf pan.  Pour mixture into loaf pan and bake for one hour (or 45-50 minutes for smaller pans). 

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