Fresh strawberries this year seem to be prettier than ever, or do I say that every year?

 

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


¼ cup sour cream


½ tsp. lemon juice


1 ½ cups sliced fresh strawberries or 1 cup frozen, sliced strawberries; thawed & drained


¾ cup pecans, chopped

 




 

 

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.

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