This Strawberry-Pecan Bread is a delightful quick bread that balances the bright acidity of orange with the sweet juiciness of fresh strawberries. The addition of toasted pecans provides a satisfying crunch against the tender, cake-like crumb. It’s perfect for a leisurely weekend brunch, a cozy afternoon snack with coffee, or as a special treat for dessert. The orange zest and boiling water technique ensure the batter stays moist and flavorful. Simple to mix up with pantry staples, this bread brings a homemade warmth to any occasion without requiring yeast or long rising times.
Strawberry-Pecan Bread/Ak
Description
This Strawberry-Pecan Bread is a delightful quick bread that balances the bright acidity of orange with the sweet juiciness of fresh strawberries. The addition of toasted pecans provides a satisfying crunch against the tender, cake-like crumb. It&# 226;ÂÂs perfect for a leisurely weekend brunch, a cozy afternoon snack with coffee, or as a special treat for dessert. The orange zest and boiling water technique ensure the batter stays moist and flavorful. Simple to mix up with pantry staples, this bread brings a homemade warmth to any occasion without requiring yeast or long rising times.Ingredients
Directions
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Preheat oven to 350ðF (175ðC). Grease an 8x4-inch loaf pan.
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In a large mixing bowl, whisk together 1 3/4 cups of the flour, sugar, baking powder, salt, and baking soda.
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Using a zester or fine grater, remove the peel from the orange to yield 3 teaspoons of zest. Set aside.
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Squeeze the juice from the orange into a measuring cup.
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Add butter to the orange juice and enough boiling water to measure 3/4 cup of total liquid. Stir until butter is melted.
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Beat the egg in a small bowl, then add it along with the orange zest to the dry ingredients.
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Stir the wet and dry ingredients together just until the dry ingredients are moistened; do not overmix.
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In a small separate bowl, toss the chopped strawberries, pecans, and the remaining 1/4 cup of flour together to coat them.
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Gently fold the strawberry-pecan mixture into the batter until just combined.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the bread to cool in the pan for 10 minutes before removing to a wire rack to cool completely or serving warm.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1095.7kcal
- % Daily Value *
- Total Fat 51.9g80%
- Saturated Fat 9.9g50%
- Cholesterol 62.8mg21%
- Sodium 2766.5mg116%
- Total Carbohydrate 144.1g49%
- Dietary Fiber 9.8g40%
- Sugars 45.9g
- Protein 19.5g39%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Wrap cooled bread tightly in plastic wrap or aluminum foil and store at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months.
You can substitute frozen strawberries if fresh are unavailable; do not thaw them before adding to the flour mixture to prevent excess moisture. Almonds or walnuts can be used in place of pecans.
Serve warm slices with a spread of cream cheese, butter, or a dollop of whipped cream. Pairs well with morning coffee or afternoon tea.
Ensure the boiling water is added carefully to avoid splashing. The hot water helps activate the baking soda and creates a tender crumb.
