I love summer when fresh berries are in season. Strawberries are packed with nutrients, giving you vitamin C, fiber, manganese, potassium, folate and antioxidants. This bread is moist and delicious, perfect for breakfast, dessert or a snack. I make it a little healthier with coconut sugar, but you can substitute regular white sugar if you like. Frozen strawberries will have juices that keep the bread nice and moist so be sure not to drain those when you thaw. Of course, the use of frozen strawberries means that you can make this bread any time of year. If you choose to use fresh ones, just add a little liquid when you mash.
10 oz. package frozen strawberries, thawed
2 eggs
1/2 cup + 2 tablespoons vegetable oil
1 cup coconut sugar
1 1/2 cup gluten-free all-purpose flour blend
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
Preheat oven to 350 degrees F. In a large bowl, mash the thawed strawberries with a masher or electric beaters. Add the eggs, oil and coconut sugar. Set aside three tablespoons of flour and then sift the rest of it together with the baking soda and salt. Sift and combine with the wet ingredients. Toss the rest of the flour with the pecans and then blend them into the batter. Grease and flour a 9×5 inch loaf pan and pour the batter into it. Bake for one hour. Cool thoroughly before slicing. Enjoy warm or cold.
