Name: Strawberry-Pecan Quick Bread
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 -

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Strawberry-Pecan Quick Bread

1. 1 1/2 c. all-purpose flour -

2. 1 1/2 tsp. baking powder -

3. 1/2 tsp. salt -

4. 1 c. plus 2 tablespoons sugar -

5. 1 tsp. cinnamon -

6. 1 stick unsalted butter -

7. 2 eggs -

8. 1 tsp. pure vanilla extract -

9. 1/2 c. milk -

10. 3/4 c. dried strawberries -

11. 1/2 dash pecans -

How to cook deliciously - Strawberry-Pecan Quick Bread

1. Stage

Preheat 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. Stage

Scrape 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. Stage

Make Ahead: The bread can be wrapped in plastic and kept at room temperature for up to 2 days.