of butter – what’s not to love. With all the wonderful home grown berries this season, I rough chopped some and added a handful of toasted pecans to my standard recipe and that loaf of bread just became a much loved family favorite. We were delighted with the delicious sweet and tart flavor. Of course, you still need butter in my opinion.
This is what you will need to make Strawberry Pecan Honey Bread:
Strawberries, pecans, flour, sugar, honey, eggs, baking powder, soda, salt, oil, butter,
cinnamon and vanilla.
In a large mixing bowl, drop in the eggs, mix slightly and pour in the oil and...
drop in the sweetness.
Pour in the honey…honey
add the vanilla and…
now mix it up.
In a large mixing bowl, sift in the flour, salt, baking powder, soda and cinnamon and...
add it to the egg mixture and mix just until blended.
Now rough chop the berries and…
chop the toasted pecans but not too fine (toasting directions below). Add all this goodness to the batter and fold in just to blend.
Pour into prepared pans, one large loaf pan or two smaller ones.
Bake at 350 degrees for 45 minutes or until tester comes out clean.
Warm and delicious
Cool before slicing - if you can wait that long…if you can’t, use a very sharp knife and have
the butter waiting!!!
Here is the recipe for Strawberry Pecan Honey Bread:
½ cup canola oil
½ cup sugar
¼ cup honey
2 t vanilla
1 ¾ cup flour
½ t salt
½ t baking powder
½ t soda
1 t cinnamon
1 ¾ cup chopped fresh strawberries or drained frozen strawberries
1 cup toasted pecans
Butter 1 large loaf pan or 2 smaller ones.
Toast pecans on a cookie sheet in a 400 degree oven for 8 minutes.
In a medium size mixing bowl, beat eggs slightly and add in the canola oil, sugar,
honey and vanilla until blended.
In another bowl, sift flour with baking powder, salt, soda, and cinnamon. Add to the sugar mixture and blend just until combined.
Stir in the chopped strawberries and toasted pecans. Pour into prepared loaf pan or 2 smaller pans and bake at 350 degrees, 35-40 minutes for the smaller pans and 45-50 minute for the loaf pan.
Cool before cutting.