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

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