Strawberry Pecan Bread

I was recently visiting my mom’s house and stumbled across this recipe, written down perfectly on a recipe card. I mentioned it to my oldest boy who helps me with my columns for San Tan Valley Parenting and he thought it sounded perfect!  This was a Betty Crocker recipe that my mom had saved and it is a good one.  
 
This is a great recipe to involve your kids – getting them to help you in the kitchen will be a cinch!  They can certainly assist with measuring the ingredients, add them to the bowls, and – if you dare – using the hand mixer.  Have fun making this and eating this with your children!
 
 
Strawberry Pecan Bread
Makes one 9 ½ x 5-inch loaf
Original recipe from Betty Crocker
 
1 package (10 oz.) frozen sliced strawberries – I bought whole and sliced. 
2 eggs
½ cup vegetable oil
1 cup sugar
2 cups all-purpose flour
1 ½ teaspoons cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon salt
¾ cup chopped pecans (or walnuts)
 
Preheat oven to 350 degrees. 
 
Allow strawberries to thaw slightly.  Beat eggs until fluffy.  Add oil sugar, and berries – beating until combined.  In a separate bowl, mix flour, cinnamon, baking powder, baking soda, nutmeg, and salt.  Blend flour mixture into strawberry mixture just until the flour is moistened.  Do not over mix.  Stir in nuts. 
 
Pour into greased 9 ½ by 5 inch loaf pan and bake for 50-60 minutes or until tester inserted in center comes out clean.  Cool 5 minutes.  Remove from pan and finish cooling on rack. 
 
Also noted in the recipe: This is good served with scrambled eggs, bacon, and a fruit compote.  Or serve for lunch or brunch with a fruit platter and cream cheese. 
 
Tips:  This bread makes a nice gift.  Wrap in clear plastic film and decorate with a bow.  Or, make ahead and freeze to give away or to use.  
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