Strawberry-Pecan Bread

Strawberry-Pecan Bread by Tony van Roon

Makes 1 loaf:


        2  small eggs
        1  cup granulated sugar
      1/2  cup oil
    1-1/2  cup all-purpose flour
        1  tsp ground cinnamon
      1/2  tsp salt
      1/2  tsp baking soda
      1/2  tsp baking powder
        1  10-ounce package frozen, sliced strawberries OR red rasperries
           in syrup, partially thawed.
    1-1/2  cups coarsely chopped pecans (or your favorite nuts)

Beat eggs, sugar and oil until well combined. Add flour, cinnamon, baking soda/powder and salt. Beat until well blended (batter should be thick). Stir in the partically thawed, un-drained berries and the nuts.

Preheat oven to 350° F.

Pour batter into a grease 9x5x3-inch loaf pan (or similar). Bake at 350° F. for 55-65 minutes, or until tester comes out clean.

Let cool in pan for about 10-minutes. Remove from pan and cool completeelly on a wire rack. Wrap and store in refrigerator.

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