Q for Quick Breads - Strawberry Pecan Quick Bread - Day 17

We are past midway through the 3^rd week of the Mega Blogging Marathon. Here comes letter Q and Quiche was my very first pick but as my list took shape, I realized I already had two recipes from France so I had to find something else for this letter.So I decided on making a Quick Bread.

Q for QUICK BREAD – USA

Quick Breads are breads that are leavened with agents other than yeast. These are exactly as their name suggests.. Quick. You mix the wet to the dry ingredients and bake, that’s it. There are over 50 variations to a Quick Bread and I picked just one among them. I chose to do a Strawberry Pecan Bread, a combination I haven’t tried before. And would you believe it, this is the first time I tasted a Pecan! Almost like a Walnut, but different of course. Having lived in Georgia for almost a decade now, a State known for Pecans, I feel like a dunce for not having tasted these before. I’m a Walnut girl I guess! :) I just happened to pick up Pecans on my last visit to the store (the smallest pack available) and used all of it in this recipe.

This bread had the right amount of sweetness. The strawberries and pecans go well together. I've Banana Walnut Bread before, which is a Quick Bread too. 

You will need:

Makes: 2 mini loaves

Recipe adapted from here

½ cup Fresh strawberries, finely chopped

¾ cup All- purpose flour

½ cup Sugar, plus 1 tbsp

½ tsp Cinnamon

¼ cup Vegetable Oil

1 egg, beaten

½ cup Chopped Pecans

Preheat oven to 350F. Grease and flour two mini loaf pans. I used Wilton’s ceramic ones.

Toast the pecans in a small pan for a few minutes. Remove to a plate and cool. Chop into tiny bits.

In a small bowl, combine the chopped strawberry and the tablespoon of sugar.

In a large mixing bowl, combine the flour, baking powder, salt and cinnamon. Combine egg and vegetable oil, add it to the flour mix. Now add the strawberries and give it a good mix until pink in color. Stir in the pecans. The batter will be very thick which is how it should be.  

Divide the batter between the prepared pans. Bake for 30-35 minutes until a skewer inserted comes out clean.

Cool in the pans for 10 minutes and then invert onto a cooling rack to cool completely.

The touch of cinnamon, strawberries and pecans all melded into this moist beautiful loaf. It is a perfect snack and tastes even better the day after its baked, like Banana Bread. Store leftovers in an air-tight container for 3-5 days in the refrigerator.

BAKES FROM AROUND THE WORLD: 

A for ANZAC BISCUITS - AUSTRALIA

B for BASBOUSA - EGYPT

C for CHOCOLATE ECLAIRS - FRANCE

D for DAMPER BREAD - AUSTRALIA

E for EMPANADAS - MEXICO

F for FLAN MEXICANO - MEXICO

G for GRISSINI BREADSTICKS - ITALY

H for HOT MILK SPONGE CAKE - USA

I for INDIAN LADI PAV - INDIA 

J for JOULUTORTTU - FINLAND

K for KORVAPUUSTI - FINLAND

L for LEMON SPRITZ SANDWICH COOKIES - GERMANY

M for MACARONS - FRANCE
N for NANKHATAI - INDIA
O for ORANGE OGURA CAKE - MALAYSIA
P for PINCA - CROATIA

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

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