Strawberry Pecan Bread

From September 8, 2007:  I baked a batch of this strawberry bread today.  I love strawberries and pecans together.   I used frozen strawberries that my son and I picked at the beginning of Summer at Belvedere Plantation in Spotsylvania County, Virginia.  This recipe made 6 mini loaves (baking time about 40 minutes).  I’m planning on freezing individual servings for quick breakfasts for weekdays.

Strawberry Pecan Bread

2 packages frozen sliced strawberries (10 oz each), thawed
4 eggs
1 1/4 cups vegetable oil
2 cups all-purpose flour
1 cup whole wheat flour
1 3/4 cups sugar
3 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped pecans

Preheat oven to 350°. Oil 2 (9- x 5-inch)loaf pans well; set aside. In a medium mixing bowl, combine strawberries, eggs and oil; stir to mix well. In a large mixing bowl, combine flour, sugar, cinnamon, baking soda, salt and pecans.

Add strawberry mixture to dry ingredients and stir just until blended. Pour into loaf pans; bake for 1 hour, or until toothpick inserted in center comes out clean.


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