Strawberry-Pecan Bread

A Pink-Flecked Quick Bread Loaded with Berries and Pecans

This quick bread takes a different route than banana bread. Frozen strawberries go into the batter partially thawed and undrained, so their juices bleed through the bread as it bakes, creating jammy pockets of berry and a soft pink hue throughout the crumb.

The technique that makes it work is the partial thaw. Fully thawed strawberries weep too much liquid and turn the loaf soggy, while frozen-solid berries refuse to mix in evenly. The semi-frozen middle ground gives you berries that release their juice gradually during the bake, flavoring without flooding.

Pecans are the textural counterweight. Coarsely chopped and folded in last, they keep crunch through the bake and add toasty warmth that plays off the sweet berries. A double dose of cinnamon ties everything together with familiar quick-bread spice.

Pro Tips

• Use frozen strawberries, not fresh. Frozen berries release their juice more controllably, while fresh ones can either over-juice or stay too dry depending on ripeness.
• Toast the pecans for 5 minutes in a dry skillet before chopping. The flavor difference makes the bread taste richer.
• The batter should be thick. If it pours like cake batter, add another 2 tablespoons of flour.
• Refrigerate the cooled loaf as the recipe directs. The natural moisture from the berries makes this loaf prone to mold at room temperature.

Variations

• Swap strawberries for raspberries, blueberries, or a mix of the three.
• Use walnuts or chopped hazelnuts in place of pecans.
• Glaze cooled loaf with a thin powdered-sugar icing flavored with lemon juice or vanilla for an extra-pretty presentation.