Strawberry-Pecan Quick Bread

Name: Strawberry-Pecan Quick Bread
Total time: 1 h 25 min
Yield: 8
Ingredients: 1 1/2 c. all-purpose flour; 1 1/2 tsp. baking powder; 1/2 tsp. salt; 1 c. plus 2 tablespoons sugar; 1 tsp. cinnamon; 1 stick unsalted butter; 2 eggs; 1 tsp. pure vanilla extract; 1/2 c. milk; 3/4 c. dried strawberries; 1/2 dash pecans

Published: Sep 3, 2008

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Yields:

Total Time:

1 hr 25 mins

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Recipe By: Melissa Rubel This simple bread recipe takes advantage of dried strawberries for year-round berry flavor.

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Ingredients

1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup plus 2 tablespoons sugar
1 tsp. cinnamon
1 stick unsalted butter
2 eggs
1 tsp. pure vanilla extract
1/2 cup milk
3/4 cup dried strawberries
1/2 dash pecans

Directions

1. Step 1Preheat the oven to 350 degrees F. 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 small bowl, mix 2 tablespoons of the sugar with the cinnamon. In a large bowl, beat the butter with the remaining 1 cup of the sugar until pale and fluffy. At medium speed, add the eggs one at a time; beat until each one is fully incorporated before adding the next. Add the vanilla. At low speed, working in 2 batches, beat in the dry ingredients and milk. Using a spatula, fold in the dried strawberries and pecans.
2. Step 2Scrape the batter into the prepared loaf pan and sprinkle evenly with the cinnamon sugar. Bake for 1 hour and 5 minutes, or until a cake tester inserted in the center comes out clean. Let the bread cool in the pan for 15 minutes, then turn out onto a rack. Let cool completely before slicing.
3. Step 3Make Ahead: The bread can be wrapped in plastic and kept at room temperature for up to 2 days.