June is Strawberry Month with me and Betsy’s Seasonal Potluck!!! This is a delicious summery breakfast bread that would be great as a weekend breakfast treat. I had never eaten or even seen a recipe for bread with strawberries in it before, so I felt like I just had to try it! It’s not overly sweet, so you could probably gild the lily and top it with some strawberry jam or toast and butter it too. Strawberries have been looking great lately, so go buy up a bunch and get baking!
Just a reminder, you can find all our Potluck recipes linked here. Join us!
Strawberry Pecan Bread, adapted from King Arthur Flour
Makes 2 loaves
1 pint fresh strawberries, diced
3 cups + 2 tablespoons all-purpose flour
2 cups granulated sugar
1 tablespoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups canola oil (I used half oil, half applesauce)
4 eggs, beaten
1 teaspoon orange extract
1 1/4 cups chopped pecans
In a large mixing bowl, combine flour, sugar, cinnamon, salt and baking soda. In another bowl, mix vegetable oil, applesauce, eggs and extract. Add wet ingredients to dry mixture, stirring gently to blend, then fold in strawberries and pecans. Spoon batter into two greased and floured 8 1/2 x 4 1/2-inch bread pans.
Bake in a preheated 350°F oven for 60 to 75 minutes, or until bread tests done.
