Spring has sprung! And I don’t think anyone could be more excited than me. The grass is turning green again, flowers are blooming, and the sun is warm and bright. Even though we had a fairly mild winter here in Utah this year, I’m sure looking forward to trading in my heavy coat for shorts and flip flops.
If I was in any doubt about the changing seasons, all I would need to do is look at the produce section of the grocery store. Things are starting to look more abundant and fresh over there, fewer things look like they’ve been on a truck for weeks and weeks. And strawberry season has begun! I’m almost more excited about that than I am about the flip flops. Almost, but not quite, I sure do love my flip flops. But while at the store this weekend, I couldn’t help but pick up a couple pints of strawberries as I passed by.
I’ve eaten almost all of them plain, just sliced up with a sprinkle of sugar, and they’re delicious. They taste like spring. But I did reserve a few for this strawberry pecan bread. This quick bread is simple to make and quite delicious. It’s moist and flavorful, with a bit of crunch from the pecans and crumb topping. And it’s not too sweet to have with breakfast. This recipe is a winner for sure, and one that I’ll come back to again and again this season.
To make the crumble topping, combine the flour, cinnamon, sugar, butter and pecans with a fork.
Pour the batter into the prepared loaf pan and sprinkle with the crumble topping. Bake for one hour, or until a toothpick inserted into the middle comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack and cool completely. If you used overhanging parchment paper, all you have to do is lift the loaf out of the pan.