strawberry rhubarb pecan bread
This makes 2 yummy 8x4 loaves. This small sized loaf doesn't take long to dispatch. Especially if a few folks are sitting and chatting over coffee or tea.
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yield
serving(s)
prep time
15 Min
cook time
1 Hr
method
Bake
Ingredients For strawberry rhubarb pecan bread
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1 1/2 cgranulated sugar
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3 c+ 2 tablespoons unbleached all-purpose flour
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1 tspground cinnamon
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1 tspsalt
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1 tspbaking soda
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1 1/4 cvegetable oil
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4large eggs
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1 tspalmond extract
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2 cdiced fresh strawberries
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1 1/4 cdiced pecans
- TIP: DICE THE STRAWBERRIES SMALL AND THEY WON'T MAKE THE BREAD SOGGY.
How To Make strawberry rhubarb pecan bread
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1Preheat the oven to 350°F. Lightly grease two 8 1/2" x 4 1/2" loaf pans.
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2In a large mixing bowl, combine the sugar, flour, cinnamon, salt, and baking soda. In a separate bowl, whisk together the oil, eggs, and almond extract.
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3Add the wet ingredients to the dry mixture, stirring gently to blend. Fold in the strawberries and pecans. Spoon the batter into the prepared pans.
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4Bake the bread for 60 to 70 minutes, tenting the pans lightly with foil after 55 minutes, if the loaves appear to be browning too quickly. When the bread is done, a toothpick or cake tester inserted into the center will come out clean.
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5Remove the loaves from the oven, and after 5 to 10 minutes turn them out of the pan onto a rack to cool. Cool completely, and dust with powdered sugar if you wish, before slicing; store leftovers, well-wrapped, at room temperature for several days. Freeze for longer storage.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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