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• Make-Ahead

Ingredients

1. 1 1/2 cups all-purpose flour
2. 1 1/2 teaspoons baking powder
3. 1/2 teaspoon salt
4. 1 cup plus 2 tablespoons sugar
5. 1 teaspoon cinnamon
6. 1 stick unsalted butter, at room temperature
7. 2 eggs
8. 1 teaspoon pure vanilla extract
9. 1/2 cup milk
10. 3/4 cup dried strawberries, coarsely chopped
11. 1/2 cup pecans, coarsely chopped

Directions

1. Preheat the oven to 350°. Spray a 9-by-5-inch loaf pan with vegetable oil. In a medium bowl, whisk the flour with the baking powder and salt. In a small bowl, mix 2 tablespoons of the sugar with the cinnamon. In a large bowl, beat the butter with the remaning1 cup of the sugar until pale and fluffy. At medium speed, add the eggs one at a time; beat until each one is fully incorporated before adding the next. Add the vanilla. At low speed, working in 2 batches, beat in the dry ingredients and milk. Using a spatula, fold in the dried strawberries and pecans.
2. Scrape the batter into the prepared loaf pan and sprinkle evenly with the cinnamon sugar. Bake for 1 hour and 5 minutes, or until a cake tester inserted in the center comes out clean. Let the bread cool in the pan for 15 minutes, then turn out onto a rack. Let cool completely before slicing.

Make Ahead

The bread can be wrapped in plastic and kept at room temperature for up to 2 days.