Strawberry Pecan Loaf

Fresh strawberries go into making this delicious loaf. Serve it as a cake with whipped cream or as a dessert with creamy custard.

Strawberry Pecan Loaf
Serves: 2
  • 550 g strawberries, hulled and mashed
  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 3 cups self-rising flour, divided
  • 1 cup chopped pecans
  1. Preheat oven to 175°C. Coat two 23 x 13 cm (9" x 5") loaf pans with cooking spray.
  2. In a large bowl, with an electric beater on low speed, beat strawberries, sugar, oil, and eggs until well mixed. Add 2½ cups flour and continue beating until well combined.
  3. In a small bowl, toss pecans with remaining ½ cup flour then stir into strawberry mixture (see notes). Pour into prepared loaf pans.
  4. Bake 55 to 60 minutes, or until a toothpick inserted in centre comes out clean. Cool slightly then remove to wire racks to cool completely.
Mixing the pecans with the flour helps to keep the pecans floating in the batter so they don't fall to the bottom of the bread when baking.
This bread is wonderful topped with a dollop of cream or strawberry cream cheese.

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  1. Kerri Cuthill

    Yummo when are you going to cook this I’ll be there

  2. The Taste of Aussie
    The Taste of Aussie

    You’ll have to join the queue behind the grandkids

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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