Strawberry Pecan Bread with Lemon Cream Glaze
1 C. sugar
1/2 C. sour cream
1/3 C. oil
1 t. vanilla
1 C. coarsely mashed strawberries, fresh or frozen whole
2 C. flour
2 t. baking powder
1 t. baking soda
1 T. grated lemon peel
1 C. chopped pecans
Beat first 5 ingredients together until well blended. Stir in strawberries.
Combine and add next 5 ingredients and stir until dry ingredients are
moistened. Do not over mix. Divide batter between 4 greased mini loaf pans.
Bake in a 325 degree oven for 45-50 minutes or until cake tester inserted in middle comes out clean. Allow to cool in pans for 15 minutes then remove and finish cooling on a rack. When cool, drizzle top with lemon cream glaze.
Lemon Cream Glaze:
1 C. sifted powdered sugar
1 t. lemon juice
1/2 t. grated lemon peel
1 T. cream
Combine and stir until well blended.