Strawberry-pecan Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Bread | 12 | Servings | |
INGREDIENTS
| 2 | Eggs | |
| 1 | c | Granulated sugar |
| 1 1/2 | c | All-purpose flour |
| 2 | t | Ground cinnamon |
| 1/2 | t | Salt |
| 1 | t | Baking soda |
| 1 | 10-oz frozen sliced | |
| strawberries or red | ||
| raspberries in syrup | ||
| partially thawed | ||
| 1 1/2 | c | Coarsely chopped pecans or |
| walnuts | ||
| 1/2 | c | Oil |
INSTRUCTIONS
Beat eggs, sugar and oil until well combined. Add flour, cinnamon, baking soda and salt. Beat until well blended (batter should be thick). Stir in the partially thawed, undrained berries and the nuts. Pour batter into a greased 9 x 5 x 3 inch loaf pan. Bake at 350F for 55-65 minutes, or until tester comes out clean. Let cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack. Wrap and store in refrigerator. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 309
Calories From Fat: 171
Total Fat: 19.8g
Cholesterol: 31mg
Sodium: 214.1mg
Potassium: 86.3mg
Carbohydrates: 30.9g
Fiber: 2g
Sugar: 17.3g
Protein: 3.9g