This bread falls somewhere in between a dessert and a snack, although, with only ¼ cup of added sugar to sweeten the whole loaf, I would argue that the scale tips more towards the latter. With hints of cinnamon and lemon zest, little bits of crunchy pecans, and mellow pockets of juicy strawberries, this welcoming bread would make a great picnic staple, but it’s also a welcome companion to a hot cup of coffee in the morning or afternoon. If you’re looking for a way to dress this fellow up, top a slice with a scoop of ice cream and call it dessert. Thus far, I’ve found no inappropriate way to enjoy this almost-summertime treat.
Last Year: Ginger Cardamom Cake with Lemon Glaze, Stuffed Picnic Sandwich with Olive Tapenade, and Strawberry Lemon Cream Puffs
Strawberry Pecan Bread
2 large eggs, at room temperature
1/3 cup vegetable oil
¼ cup light brown sugar
½ cup unsweetened applesauce
1 cup unbleached all-purpose flour
½ cup whole wheat pastry flour
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon freshly grated lemon zest
1 ½ cups sliced fresh strawberries
½ cup coarsely chopped pecans
Preheat oven to 350 degrees Fahrenheit. Lightly grease and flour the inside of a 9”x5” loaf pan.
In a small bowl whisk together the eggs, oil, brown sugar, and applesauce. In a large bowl, whisk together the flours, cinnamon, baking soda, salt, and lemon zest. Pour the liquid ingredients over the dry ingredients, and stir lightly until just combined. Add the strawberries and pecans, and gently stir and fold to combine.
Pour the batter into the prepared loaf pan. Smooth the top of the batter, then bake in the center of the oven for 75 to 90 minutes, until a toothpick or cake tester inserted in the middle of the loaf emerges mostly clean, with just a crumb or two attached.
Allow bread to cool in pan for 10 minutes, then invert onto a wire rack. Turn loaf right side up, then allow to cool almost completely before slicing and eating.
Savory Salty Sweet 
Well, I never thought of using strawberries in a sweet bread like this!
I might have to buy twice the amount called for, as a NW Native I love the seasons bounty of berries.
I can’t wait to try this recipe. Thank you for sharing it with your followers! Celia
Local berries are just a whole new world of delicious, aren’t they? I hope you try out some of those berries in this bread–you’ll really love it. Thanks for reading!
It’s still morning here.. and this would be so yummy with my hot cup of coffee! It’s so pretty and cheerful too, it looks like spring in your photos!!
It’s ‘almost’ strawberry season in Bend too and I assume it will come later than in Portland. 🙂 Like Celia, I haven’t had strawberries in quick bread before – sounds like a great idea to me!
Ehy, I’ve nominated you for the Liebster Award…congratulations 😉