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Strawberry, date and pecan loaf

Strawberry Date & Pecan Bread

Maureen Reynolds
This Strawberry Date & Pecan Bread is the perfect start to fall baking
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course All Things Sweet
Cuisine Dessert

Ingredients
  

  • 1 cup diced medjool dates
  • 1/2 cup granulated sugar
  • 3/4 cup boiling water
  • 4 tablespoons butter
  • 1 large egg beaten
  • 1 teaspoon baking soda
  • 1/34 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup roughly chopped pecans
  • 1 cup diced fresh strawberries

Instructions

  • Preheat oven to 350 degrees and spray a loaf pan with non-stick spray
  • Add the dates, sugar and butter to a large mixing bowl, add the boiling water to the bowl. Mix well and allow to cool slightly
  • Add the egg, baking soda, flour and salt to the bowl. Mix until well blending and dry ingredients are full moistened
  • Stir in pecans and strawberries, and gently mix until combined
  • Pour batter into prepared loaf pan and bake for 50 minutes or until toothpick inserted in the centre comes out clean.
  • All to cool for 5 minutes in the pan before turning out to a wire rack

Notes

Enjoy this yummy loaf warm from the oven with a bit of butter, store in an airtight container for 3 days or wrap well and freeze for up to a month
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https://www.redcottagechronicles.com/autumn/strawberry-date-pecan-bread/