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Strawberry Bread with Pecans

Makes 1 9x5 loaf
About 7 points per 1/2-inch slice
Prep Time10 mins
Cook Time1 hr 10 mins
Course: bread, Breakfast, Dessert, Snack, TEA
Cuisine: American, BRITISH, Southern
Servings: 18 slices
Author: Virginia Willis


  • 2 1 ⁄2 cups all-purpose flour
  • 3 ⁄4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1 ⁄2 teaspoon salt
  • 1 ⁄3 cup butter cut into 1⁄2-inch cubes
  • 3 ⁄4 cup chopped pecans or other chopped nuts
  • 2 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries hulled and diced


  • Preheat the oven to 350°F (180°C). Spray or grease and flour a 9- by 5-inch loaf pan.
  • Whisk together the flour, sugar, baking powder, and salt in a large bowl until thoroughly combined, at least 30 seconds. Scatter the butter cubes over the flour mixture and rub the butter into the flour using your fingers, or cut the butter into the flour with a pastry blender, two knives, or two forks, until the mixture becomes fine crumbs. Toss 1⁄2 cup of the nuts into the flour mixture. Make a well in the center of the flour.
  • Whisk the eggs lightly in a medium bowl, and whisk in the milk and vanilla. Add the egg mixture to the well in the flour mixture and stir gently but thoroughly, scraping the bottom of the bowl, until the mixture is just combined. Avoid overmixing. Gently fold the strawberries into the batter.
  • Scoop the batter into the prepared pan and top with the remaining 1⁄4 cup nuts. Bake the bread for about 1 hour 10 minutes, until a toothpick inserted into the center comes out clean (avoiding a strawberry).
  • Let the bread cool in the pan for 10 minutes. Run a knife around the inside edges of the pan to loosen the bread and turn it out onto a wire rack. Slice and serve warm. Refrigerate any leftovers and reheat in a microwave, or toast and slather with butter.