Strawberry Pecan Bread
Ingredients
- ¾ cup packed light or dark brown sugar
- ⅓ cup vegetable oil
- 1 large egg
- 2 teaspoons vanilla extract
- ¼ cup buttermilk
- 1 cup all-purpose flour
- ¼ cup whole wheat flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 cup sliced strawberries
- ¼ cup chopped pecans
For the crumble topping:
- 3 tablespoons butter , melted
- ¼ teaspoon ground cinnamon
- 1 tablespoon packed light or dark brown sugar
- ¼ cup all-purpose flour
- 3 tablespoons chopped pecans
Instructions
- Preheat oven to 350°F. Grease and flour a 9 x 5 inch loaf pan and line with overhanging parchment paper, if desired.Mix together the sugar, egg, oil, and vanilla in a large bowl. In another bowl, mix together the flour, salt, and baking soda. Add the flour mixture to the wet mixture in two additions, alternating with the buttermilk. Mix until just combined. Gently fold in the pecans and strawberries.
- 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.
Nutrition
Calories: 284kcal | Carbohydrates: 34g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 26mg | Sodium: 274mg | Potassium: 106mg | Fiber: 2g | Sugar: 19g | Vitamin A: 139IU | Vitamin C: 8mg | Calcium: 33mg | Iron: 1mg