Strawberry-Pecan Bread/Ak
Yield
1 loafPrep
10 minCook
60 minReady
70 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ⅔ | cup |
sugar
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | each |
oranges
|
|
| 2 | tablespoons |
butter
|
|
| 1 | each |
eggs
|
|
| 1 ½ | cups |
strawberries
fresh |
*
|
| 1 | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 158 | ml |
sugar
|
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
baking soda
|
|
| 1 | each |
oranges
|
|
| 3E+1 | ml |
butter
|
|
| 1 | each |
eggs
|
|
| 355 | ml |
strawberries
fresh |
*
|
| 237 | ml |
pecans
chopped |
|
Directions
IN MIXING BOWL, STIR 1.
75 cup FLOUR, SUGAR, BAKING POWDER, SALT AND BAKING SODA.
FREELY SHRED PEEL FROM ORANGE TO MEASURE 3 TSP.
SQUEEZE JUICE FROM ORANGE INTO MEASURING CUP.
ADD BUTTER AND BOILING WATER TO MEASURE ¾ cup LIQUID.
ADD BEATEN EGG AND ORANGE PEEL TO FLOUR MIXTURE.
STIR JUST TILL DRY INGREDIENTS ARE MOISTENED.
IN SMALL BOWL, TOSS STRAWBERRIES, NUTS AND LAST ¼ CUP FLOUR.
CAREFULLY STIR INTO BATTER.
TURN INTO GREASED 8X4X2 INCH LOAF PAN.
BAKE IN 350 DEGREE OVEN FOR 55 TO 60 MINUTES.
SERVE WARM WITH CREAM CHEESE OR WRAP AND STORE.
