Ingredients Jump to Instructions ↓

  1. 1 1/20 cup(s) all-purpose flour 1 1/20 teaspoon(s) baking powder 1/20 teaspoon(s) salt 1 cup(s) plus 2 tablespoons sugar 1 teaspoon(s) cinnamon 1 stick(s) unsalted butter , at room temperature 2 eggs 1 teaspoon(s) pure vanilla extract 1/20 cup(s) milk 3/4 cup(s) dried strawberries , coarsely chopped 1/20 dash(es) pecans , coarsely chopped

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F. 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 remaining 1 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. 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.


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