Enjoy a delicious loaf of Strawberry Pecan Bread! Ten minutes prep time and into the oven it goes. This easy to make bread yields 8 slices!
Recently I made a loaf of this delicious bread and photographed the “process” so I could share it here on the ol’ blog. Strawberry Pecan Bread is absolutely scrumptious, and I’m pretty confident you’ll enjoy it, too!
The recipe is super easy to prepare, and before you know it, it will be baking away in your oven. This bread loaf also freezes well, so if you want to double the written recipe, you can wrap the extra loaf very well in freezer bags or foil.
It will store well in the freezer until you’re ready for another loaf to enjoy with family or friends! Here are the instructions for how to make yummy strawberry pecan bread.
Making The Bread Batter
To make the batter for the bread, place flour, sugar, cinnamon, baking soda and salt into a large bowl. Stir well, to combine.
Add 2 eggs, ONE AT A TIME, beating well after each one, using an electric mixer. The dough will be very crumbly, even after mixing.
Add The Remaining Ingredients
Stir oil into the mixture until incorporated into the “batter”. Once combined, add sliced strawberries and chopped pecans (or walnuts, if using), and stir gently until they’re mixed in.
At this point, you’ll see that the dough will not be too fluid, but it is very thick.
Time To Bake The Bread
Spoon the strawberry pecan bread batter into a generously greased and floured 9″x5″ loaf pan until evenly distributed. Pat the dough down with the back of a spoon until solidly combined.
Bake the bread in a preheated 350°F oven (on the middle rack) for 55-60 minutes, or until a toothpick inserted deep into the top of the loaf comes out clean.
When done, transfer the pan to a wire rack and let the strawberry pecan bread cool 10-12 minutes before removing it from the pan. Run a butter knife around the edges of the bread to loosen, then invert the pan to remove the loaf.
Who Wants A Slice Of Strawberry Pecan Bread?
After removing the loaf from the pan, let it cool completely before slicing and serving. We think this bread tastes the best when served at room temperature.
Once sliced, you can see those strawberry slices and chopped pecans inside the bread. It’s delicious, and I am sure you’re going to like it!
I hope you have the chance to make this delicious strawberry pecan bread for yourself or for those you love. Hope you enjoy it!
Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a great day.
Looking For More “SWEET” BREAD Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful “sweet” bread recipes for you to choose from, including:
- Snickerdoodle Bread
- Cranberry Orange Bread
- Chocolate Chip Banana Bread
- Pineapple Walnut Bread
- Date Nut Bread
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Recipe adapted from original recipe in: “Gooseberry Patch Big Book of Holiday Cooking”, published in 2012 by Gooseberry Patch & Oxmoor House, page 73
↓↓ PRINTABLE RECIPE BELOW ↓↓
Enjoy a delicious loaf of Strawberry Pecan Bread! Ten minutes prep time and into the oven it goes. This easy to make bread yields 8 slices!
- 1½ cups all purpose flour
- ¾ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup granulated sugar
- 2 large eggs
- ¾ cup vegetable or canola oil
- 1 cup fresh strawberries hulled and thinly sliced
- ¾ cup chopped pecans (or walnuts)
Preheat oven to 350°F. Generously grease and flour a 9" x 5" loaf pan.
Measure flour, sugar, cinnamon, baking soda and salt into large bowl. Stir well, to combine. Add eggs, ONE AT A TIME, beating well after each one, using electric mixer. Dough will be crumbly, Add oil; stir until incorporated, then add strawberries and pecans (or walnuts, if using). Stir gently until combined (mixture will be thick).
Spoon dough into prepared loaf pan until evenly distributed. Pat dough down with back of a spoon until solidly combined.
Bake at 350°F (on middle rack) for 55-60 minutes, or until a toothpick inserted deep into the top of the loaf comes out clean. Transfer pan to a wire rack. Let bread cool 10-12 minutes before removing from pan. Run a butter knife around edges of bread to loosen, then invert the pan to remove loaf. Let bread cool completely before slicing and serving.
Here’s one more to pin on your Pinterest boards!