Recipes Strawberry-Pecan Quick Bread Be the first to rate & review! As this loaf bakes in the oven, the texture of chewy dried strawberries softens slightly. Buy your dried strawberries at a specialty food shop or health food store that rotates its stock frequently to make sure that they're plump and moist. More Brunch Recipes By Melissa Rubel Jacobson Updated on June 27, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Fredrika Stjärne Active Time: 20 mins Total Time: 1 hrs 30 mins Yield: 8 Ingredients 1 ½ cups all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon salt 1 stick unsalted butter (at room temperature) 1 cup plus 2 tablespoons sugar 2 eggs 1 teaspoon pure vanilla extract ½ cup milk ¾ cup dried strawberries (coarsely chopped) ½ cup pecans (coarsely chopped) 1 teaspoon cinnamon Directions 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 large bowl, beat the softened butter with 1 cup of the sugar until pale and fluffy. Using a handheld mixer at medium speed, beat in the eggs one at a time, beating until fully incorporated between additions. Add the vanilla. At low speed, working in 2 batches, alternately beat in the dry ingredients and the milk. Using a spatula, fold in the dried strawberries and chopped pecans until evenly incorporated. Scrape the batter into the prepared pan. Mix the remaining 2 tablespoons of sugar with the cinnamon and sprinkle on top. Bake for about 1 hour and 5 minutes, or until a cake tester inserted in the center of the loaf comes out clean. Let the bread cool in the pan for 15 minutes, then turn it out onto a rack and let cool completely before slicing. Make Ahead The bread can be wrapped in plastic and kept at room temperature for up to 2 days. Rate it Print