Strawberry Pecan Bread Recipe

  • 3 cup plain flour
  • 2 cup granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 eggs
  • 1 cup vegetable oil
  • 1/2 cup sour cream
  • 1 teaspoon lemon juice
  • 2 cup frozen strawberries, thawed and drained
  • 1-1/4 cup pecans, chopped
  • Frosting :
  • 8 ounce cream cheese, softened
  • 1/4 cup frozen strawberries, thawed and drained

Makes two loaves and can be served with or without frosting. Preheat oven to 350 degrees. Measure flour and sift; then re-measure flour by spooning lightly into cup. Re-sift flour with the dry ingredients; set aside. In an electric mixer, beat the eggs very well; then beat in the oil, sour cream, and lemon juice. Add the flour mixture, a small amount at a time; then continue to beat for an additional 2 minutes. Add strawberries and pecans until just blended. Prepare 2 loaf pans by spraying with Baker's Joy; then pour the batter evenly divided in the 2 pans. Bake in the preheated oven for 50 to 60 minutes or until done. Allow to cool 10 minutes before turning out on wire racks to cool completely. Frosting: In an electric mixer, whip the cream cheese with the strawberries until light and fluffy. Spread on loaf tops when cooled.