Strawberry-Pecan Bread
A moist and flavorful bread featuring fresh strawberries and crunchy pecans, perfect for breakfast or tea time, offering a delightful combination of sweetness and spice.
Ingredients
Instructions
- Sift dry ingredients together in a large bowl. Add chopped pecans and mix.
- Mix remaining ingredients and pour into the dry ingredients. Stir enough to dampen all ingredients.
- Pour the batter into 2 greased loaf pans.
- Bake at 350°F for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter version, consider using half whole wheat flour and half plain flour. If you don't have pecans, walnuts or almonds can be a great substitute. Ensure strawberries are well-drained after thawing to prevent excess moisture in the batter. You can also add a touch of vanilla extract for enhanced flavor. This recipe is perfect for using up frozen strawberries from your summer harvest.
Serving Suggestions
Serve slices of strawberry-pecan bread warm or at room temperature. It pairs beautifully with a spread of cream cheese or butter for breakfast or as a snack. This bread is delightful alongside a cup of tea or coffee. For a special treat, try serving it with a scoop of vanilla ice cream. It also makes a great addition to brunch menus featuring American recipes.
Storage & Reheating
Allow the bread to cool completely before storing. Wrap individual slices in plastic wrap or foil and place them in an airtight container. You can also freeze the entire loaf, ensuring it's well-wrapped, for up to three months. To reheat, simply thaw overnight in the fridge and warm slices in the toaster or microwave for a few seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry-Pecan Bread contains roughly 681 calories, with 7g protein, 53g carbohydrates, and 51g fat. It is a good source of vitamin C (19% of the Daily Value), dietary fiber (15% of the Daily Value), and protein (13% of the Daily Value). Note that it is relatively high in sodium, at 529mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh strawberries instead of frozen?
Yes, you can use fresh strawberries, but you may need to adjust the sweetness since fresh ones can be less sweet than frozen. Just chop and mash them slightly before adding to the batter to release their juices. Be sure to check the moisture level of your batter to ensure it doesn't become too runny.
How can I tell when the bread is done baking?
To check if the bread is done, insert a toothpick into the center of the loaf. If it comes out clean or with a few crumbs attached, the bread is ready. If there is wet batter on the toothpick, bake for an additional 5-10 minutes and check again.
Can I add other nuts or dried fruits to this recipe?
Absolutely! Feel free to experiment by adding other chopped nuts like walnuts or hazelnuts. Dried fruits such as cranberries or raisins can also be included for added flavor and texture. Just keep the total amount of mix-ins similar to the 1 1/4 cups of pecans to maintain the right consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).