A delicious quick bread made with fresh strawberries, pecans and cinnamon is tender, moist and wonderful for breakfast.
Course
Breakfast, Dessert, Snack
Cuisine
tex-mex
Keyword
pecans, quick bread, strawberries
Servings6Serves
AuthorVianney Rodriguez
Ingredients
3cupsall-purpose flour
2cupssugar
1teaspoonbaking soda
1teaspoonsalt
1teaspoonground cinnamon
1cupvegetable oil
4eggslightly beaten
1teaspoonvanilla
2 1/2cupsdiced strawberries
1cuppecans
Instructions
Preheat the oven to 350 degrees. Spray 2 loaf pans with nonstick cooking spray, set aside until ready to use.
In a large bowl or the bowl of a stand mixer, combine the flour, sugar, baking soda, salt and cinnamon, stir to combine. Stir in the vegetable oil, eggs and vanilla. The batter will be thick, stir until well combined. Gently stir in the strawberries & pecans.
Spoon batter in prepared loaf pans. Bake 45-50 minutes or until toothpick inserted come out clean. Cool the loaves in the pans for 10-15 minutes before turning out onto a cooling rack to cool completely. Slice and serve.