Strawberry Rhubarb Pecan Bread

Annacia *

By
@Annacia

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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Rating:

Comments:

Serves:

makes 2 loaves

Prep:

15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 1/2 c
granulated sugar
3 c
+ 2 tablespoons unbleached all-purpose flour
1 tsp
ground cinnamon
1 tsp
salt
1 tsp
baking soda
1 1/4 c
vegetable oil
4
large eggs
1 tsp
almond extract
2 c
diced fresh strawberries
1 1/4 c
diced pecans

TIP: DICE THE STRAWBERRIES SMALL AND THEY WON'T MAKE THE BREAD SOGGY.

Directions Step-By-Step

1
Preheat the oven to 350°F.

Lightly grease two 8 1/2" x 4 1/2" loaf pans.
2
In 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.
3
Add the wet ingredients to the dry mixture, stirring gently to blend.

Fold in the strawberries and pecans.

Spoon the batter into the prepared pans.
4
Bake 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.
5
Remove 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.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian, Soy Free
Other Tag: Quick & Easy