Fresh strawberries this year seem to be prettier than ever, or do I say that every year?
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STRAWBERRY PECAN SWEET BREAD LOAF
1 ½ cups plain flour
1 cup granulated sugar
½ tsp. salt
½ tsp. baking soda
2 large eggs
½ cup vegetable oil
ÂĽ cup sour cream
½ tsp. lemon juice
1 ½ cups sliced fresh strawberries or 1 cup frozen, sliced strawberries; thawed & drained
Âľ cup pecans, chopped
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Preheat oven to 350 degrees. Measure flour and sift; then re-measure flour by spooning lightly into a cup. Re-sift the flour with the dry ingredients; set aside.
In an electric mixer, beat the eggs very well; then beat in the oil, sour cream, and lemon juice. Add the flour mixture, a small amount at a time; then continue to beat for an additional 2 minutes. Add strawberries and pecans until just blended.
Prepare a loaf pan by spraying with Baker’s Joy; then pour in the batter. Bake in the preheated oven for about 50 to 60 minutes or until done. Allow to cool for 10 minutes before turning out on a wire rack to cool completely.
This is a very moist-textured sweet bread. It makes a lovely and delicious gift. Wrap the completely cooled sweet bread loaf in plastic wrap, then place inside a “goodie” gift bag and tie with a bow. The recipe can easily be doubled to make one for you and one as a gift. It
also can be frozen.