STRAWBERRY QUICK BREAD
Adapted from King Arthur Flour
1/2 cup chopped pecans
1 1/2 cups unbleached all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
zest of 1 lemon
2 large eggs
1 1/4 cup mashed strawberries- I used 1 1/3 cups
1/2 cup vegetable oil
1. Preheat the oven to 350 degrees F. Grease and flour a 9x5 inch loaf pan.
2. In a bowl, whisk together the nuts, flour, sugar, soda, salt and cinnamon. In a separate bowl, whisk together the lemon zest, eggs, mashed strawberries and oil. Combine the wet ingredients with the dry ingredients, just until combined and flour is incorporated.
3. Pour batter into the prepared pan, and bake for 55-60 minutes, until a tooth pick inserted into the center comes out clean. Cool the bread in the pan for 15 minutes, then remove it from the pan to a rack to cool.
For best flavor, moistness and easiest slicing, wrap the bread and let it sit overnight before cutting. Quick breads are best when they are allowed to rest overnight. It somehow gives them time for the best flavor and moistness to develop. Then enjoy a slice or 2 of this fantastic bread!
NOTE: King Arthur Flour also gives directions to make this into Rhubarb Bread.