Saved in 6 recipe boxes and 1 cookbook
Loved this bread, it turned out so moist and fluffy inside, golden and brown crust outside. I used fresh strawberries, so I added a few tablespoons of buttermilk to get the dough together at the end, but if you are using frozen ones, the liquid from thawed berries will be enough. And strawberries gave the bread fruity and fresh taste. I also used 1 cup of whole wheat flour and 1/2 cup of all-purpose flour, used walnuts instead of pecans. Cinnamon added the warm flavor, and it is a very delicious bread recipe!
|1 1/2||cups||flour, all-purpose|
|10||ounces||strawberries||frozen, sliced, or red raspberries in syrup, partially thawed|
|1 1/2||cups||pecans||coarsely chopped, or walnuts|
Beat eggs, sugar and oil until well combined.
Add flour, cinnamon, baking soda and salt.
Beat until well blended (batter should be thick).
Stir in the partially thawed, undrained berries and the nuts.
Pour batter into a greased 9x5x3-inch loaf pan.
Bake at 350 F for 55-65 minutes, or until tester comes out clean.
Let cool in pan for 10 minutes.
Remove from pan and cool completely on a wire rack.
Wrap and store in refrigerator.
First published: 1996-01-27 last updated: 2014-12-16