Strawberry Bread - Stephanie
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- 20 oz. pkg. frozen strawberries, thawed and mashed
- 2 c
- 1 c
- vegetable oil
- 3 c
- self-rising flour, divided
- 1 c
- chopped pecans
- 1/2 - 1 tsp
1350 degree oven. Coat two 9 x 5" loaf pans with cooking spray.
2In large bowl, with electric beater on low speed, beat strawberries, sugar, oil and eggs until well mixed. Add 2 1/2 c. flour and continue beating until well combined.
3In small bowl, toss pecans with remaining 1/2 c. flour and stir into strawberry mixture. Pour into prepared loaf pans. Bake 55 - 60 minutes or until a toothpick inserted in center comes out clean. Cool slightly and remove to wire racks to cool completely.
NOTE: mixing the pecans with flour helps to keep them from floating in the batter so they don't fall to the bottom of the bread when baking.