Strawberry-Pecan Bread

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Hands-on time:
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Yield: 2 loaves

Recipe photo

This moist, dark loaf looks as if it must contain whole wheat flour, but it's the cinnamon that gives it both its color and its snap. Serve this at breakfast, toasted with butter, or at tea-time, when you can really gild the lily by spreading strawberry preserves on top.

Strawberry-Pecan Bread

star rating (6) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 2 loaves
Published: 06/02/2014

Ingredients

Tips from our bakers

  • For a lower-sugar, lower-fat, but still very tasty version of this bread, reduce the flour to 3 cups (12 3/4 ounces); the vegetable oil to 1 cup, and the sugar to 1 3/4 cups; and add 2 tablespoons milk or water to the liquid ingredients.

Directions

1) Preheat the oven to 350°F. Lightly grease two 8 1/2" x 4 1/2" loaf pans.

2) In a large mixing bowl, combine the sugar, flour, cinnamon, salt, and baking soda.

3) In a separate bowl, whisk together the oil, eggs, and almond extract.

4) Add the wet ingredients to the dry mixture, stirring gently to blend.

5) Fold in the strawberries and pecans.

6) Spoon the batter into the prepared pans.

7) Bake the bread for 60 to 70 minutes, tenting the pans lightly with foil after 55 minutes, if the loaves appear to be browning too quickly. When the bread is done, a toothpick or cake tester inserted into the center will come out clean.

8) Remove the loaves from the oven, and after 5 to 10 minutes turn them out of the pan onto a rack to cool. Cool completely before slicing; store leftovers, well-wrapped, at room temperature for several days. Freeze for longer storage.

Yield: 2 loaves.

Reviews

1
  • star rating 06/26/2014
  • Vicky A from California
  • Not too sweet and very tasty. Cut the strawberry pieces small and they won't make the bread soggy. I used 1/2 c of white whole wheat flour when making one load, and it was fine.
  • star rating 06/26/2014
  • CB from Austin, TX
  • Really easy and requires very little prep! The bread came out great! It's a great recipe to keep on hand during the summer when strawberries are everywhere. Great to make as gifts as well!
  • star rating 08/04/2011
  • jamiebaker from KAF Community
  • This bread came out great! The combination of strawberries, pecans, and almond extract are delicious! It was very easy to whip up and I love that it makes two loaves. One for me and one to share!
  • star rating 06/19/2011
  • KellyBStout from KAF Community
  • I made this recipe this morning for strawberry shortcake (I substituted macadamia nuts for the pecans b/c I didn't have any pecans). I loved the flavor, but had difficulty with the fresh strawberries making the bread a little soggy around each piece of strawberry. I think that I could have solved the problem by over cooking the bread a bit, but wouldn't want to dry it out. I think that next time I'll puree all the strawberries and see how that works. However, I sliced the each loaf into 9 thick slices and then toasted them. This solved the problem of the sogginess and made the bread stand up to the macerated strawberries a bit better. I added whipped cream on top and everyone loved it.
  • star rating 06/14/2010
  • Nancy from Ohio
  • Yummy!!! Ok, so I am a strawberry hog, but they are in season now, and I am having a group of ladies over this week. I tried this recipe, and the Strawberry Walnut Bread. This one has cinnamon as the flavor note, and the Strawberry Walnut Bread has lemon zest as the key note flavor. I love them both - you wont go wrong! I gave my husband the taste test of both recipes, and he liked the cinnamon (this recipe) hands down best. The cinnamon adds warmth, and the lemon in the other recipe adds freshness. Next I will have to try the Strawberry Banana!
  • star rating 02/24/2009
  • football mom from ohio
  • I made this last weekend, my entire family loved it. Its easy to make other then slicing the strawberries, but worth it.
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