Strawberry Pecan Bread

Strawberry Pecan Bread with Lemon Cream Glaze

1 C. sugar

1/2 C. sour cream

2 eggs

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.


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