Strawberry-Pecan Bread

Strawberry-Pecan Bread

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Strawberry-Pecan Bread


1 1/2 cups all-purpose flour

1 cup sugar

1/2 tsp salt

1/2 tsp baking soda

2 eggs, beaten

3/4 cup Harvest Blood Orange Olive Oil

1 1/2 cups frozen sliced strawberries, thawed and chopped

1/2 cup unsalted pecans, chopped


Preheat oven to 350 degrees. Combine flour, sugar, salt, and baking powder in a mixing bowl and set aside. In a second bowl, beat eggs with Olive Oil until combined. Add to dry ingredients, stir until moistened, and stir in strawberries and pecans.

Lightly grease a 9-inch loaf pan (or line it with parchment paper), and spoon in batter. Bake until a toothpick inserted into the middle of the loaf comes out clean, about 60 minutes. Leave in pan about 20 minutes before wrapping with foil; allow it to continue cooling overnight, or as long as willpower allows, before slicing.

Adapted from Charlotte Cooks Again, the Junior League of Charlotte, Inc. (1981)
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