I woke up at 4am this morning for absolutely no reason. So I thought I would surprise my family with some delicious breakfast bread.
The combination of the all purpose flour and wheat flour gives the bread a nice balance and a little bit of the wheat flavor. It also gives the bread a brown look.
The pecans give you a nice little crunch through the bread.
The strawberries are soft and sweet. I think this is the great part of using frozen strawberries. They do have a tendency to be a bit soft once they are defrosted. This lends itself well to the bread.
I did take a pair of scissors and cut up the strawberries a bit. The recipe was vague as to whether the strawberries should be left whole or not. I froze some pretty large strawberries though - we went strawberry picking last year so had a nice amount and nice quality strawberry.
You get the strawberry flavor throughout the bread. But you also get the sweet bite of strawberry from the actual berries.
We ate the bread while it was still a little warm and spread it with a touch of butter. It was lovely!
NUTTY STRAWBERRY BREAD
3/4 Cup All Purpose Flour
3/4 Cup Whole Wheat Flour
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/2 Teaspoon Cinnamon
1/2 Cup Honey
1/2 Cup Oil
1 Egg, Beaten
10 Ounces Strawberries
1/2 Cup Chopped Pecans
Combine flours, salt, baking soda, cinnamon, honey, oil and egg in a large bowl and blend well. Add berries and bits. Turn into a greased loaf pan. Bake in a 350 degree oven for 30 to 40 minutes.
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