Strawberry Pecan Bread


By michael warren from Kidderminster, UK, via Wikimedia Commons

By michael warren from Kidderminster, UK, via Wikimedia Commons

This fun recipe comes to us courtesy of Louisiana Cookin’ Magazine and first appeared in its June 2011 issue.

MAKES 2 LOAVES

Courtesy of the late Maw-Maw Margie Liuzza, Independence

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 1/4 cups vegetable oil
  • 1 1/2 cups sugar
  • 4 eggs, well beaten
  • 1 cup chopped Louisiana pecans
  • 2 cups frozen Louisiana strawberries, defrosted and drained

Preheat oven to 350°F.

Mix flour, cinnamon, salt, and baking soda together. Set aside.

In a separate bowl, mix oil and sugar and beat for 2 minutes with an electric mixer. Add eggs and mix.

Combine with flour mixture and mix until moistened. Fold in pecans and strawberries.

Pour mixture into 2 greased 9x5x3-inch loaf pans and bake for 50 to 55 minutes until cake tester inserted in center comes out clean.

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