Strawberry Pecan Bread

recipe courtesy of Bake from Scratch Magazine

Makes 1 (9.5 inch) loaf

For a printable version of this recipe, please CLICK HERE

Ingredients

Batter:
• 2 cups (244 grams) self-rising flour
• ¾ cup (150 grams) granulated sugar
• ½ cup (120 grams) whole milk, room temperature
• 2 large eggs (100 grams), room temperature
• 2 tablespoons (28 grams) unsalted butter, melted
• 1 teaspoon (4 grams) vanilla extract
• ½ teaspoon (1.5 grams) lightly packed lemon zest
• 1 cup (135 grams) ¼-inch-diced fresh strawberries
• ¾ cup (85 grams) Schermer Pecan Small Pecan Pieces, toasted •

Topping:
• 2 tablespoons (14 grams) Schermer Pecan Small Pecan Pieces
• 4 teaspoons (16 grams) granulated sugar
• Strawberry-Pecan Butter (recipe follows)

Instructions

1. Preheat oven to 350°F (180°C). Lightly spray a 9x5-inch loaf pan with baking spray with flour.

2. For batter: In a large bowl, whisk together flour and sugar. Make a well in center.

3. In a medium bowl, whisk together milk, eggs, melted butter, vanilla, and lemon zest. Stir milk mixture into flour mixture just until dry ingredients are moistened; fold in strawberries and pecans. Spread batter into prepared pan.

4. For topping: In a small bowl, stir together pecans and sugar. Sprinkle evenly over batter.

5. Bake until a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan for 10 minutes. Run a knife around edges of pan. Remove from pan and let cool on a wire rack for at least 30 minutes or until room temperature. Serve with Pecan-Strawberry Butter. Store in an airtight container for up to 3 days.

Strawberry-Pecan Butter
Makes about ¾ cup

Ingredients

• ½ cup (113 grams) unsalted butter, softened
• ¼ cup (28 grams) confectioners’ sugar
• ½ teaspoon (1.5 grams) kosher salt
• 3 tablespoons (47 grams) finely chopped fresh strawberries
• 2 tablespoons (14 grams) Schermer Pecan Small Pecan Pieces, toasted
• ½ teaspoon (1.5 grams) lightly packed lemon zest
• ¼ teaspoon (1 gram) vanilla extract

Instructions

1. In a medium bowl, beat butter, confectioners’ sugar, and salt with a hand mixer at medium-high speed until smooth and creamy. Add strawberries, pecans, lemon zest, and vanilla, and beat at medium speed until well combined, increasing speed as needed. Serve immediately, or cover and refrigerate butter for up to 1 week. Let cold butter stand at room temperature until softened, about 30 minutes, before serving.

Recipe image with strawberries and pecans