Friday, July 5, 2013

Strawberry Pecan Bread

It was difficult not to dance and bow before my oven as this baked...that's how delicious the smell was.

I'm still breaking in my new apartment kitchen. It's a tad smaller than my old place, but the gas stove/oven and general non-broken-downedness of the place does do wonders. And this was my first use of the oven, generating heavenly aromas as the loaf pans basked into perfection.

Strawberries  are such a gift. I want to find a way to incorporate them into every recipe, but then I guess they wouldn't be so special.

Folding these darlings into the batter was like swaddling your child in a blanket and dropping him off at daycare. Here, daycare is a bakery. Warm, cozy, your kid probably comes home with a great tan. Just the usual child-tending hullabaloo.

[Side salad: my new kitchen as a skylight and I'm so happy. The old place involved a constant battle with awful, yellow dull light.

At last I was able to combine the senses and enjoy both the smell, look, and taste of this marvelous creation.

Then the struggle became not eating it all before dinner...

Strawberry Pecan Bread (adapted from Farm Fresh Southern Cooking)
Makes 2 loaves.

3 cups flour
2 cups sugar
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
4 eggs, lightly beaten
1 1/4 cup vegetable (or neutral) oil
2 cups hulled and diced strawberries
1 cup chopped pecans 

1. Preheat the oven to 350. Lightly grease two loaf pans and set aside.
2. In a large bowl, mix together flour, sugar, cinnamon, baking soda, and salt. Whisk in beaten eggs and oil. Fold in strawberries and pecans.
3. Pour batter into loaf pans. Put in oven and bake for one hour (or until top is golden and toothpick inserted in center comes out clean.)
4. Cool completely, slice, and serve. (I didn't make it through the cool completely part. It still works!)

Note: The bread freezes terrifically. If you're cool with saving it for later!

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