Ingredients
1½cupall-purpose flour
1½tspbaking powder
½tspsalt
1cupsugar,plus an additional 2 tbsp
1tspcinnamon
1unsalted butter,(1 stick)
2eggs
1tsppure vanilla extract
½cupmilk
¾cupstrawberries,dried
½dashpecans
Preparation
Preheat the oven to 350 degrees F.
Spray a 9×5-inch loaf pan with vegetable oil.
In a medium bowl, whisk the flour with the baking powder and salt.
In a small bowl, mix 2 tablespoons of sugar with cinnamon.
In a large bowl, beat the butter with the remaining 1 cup of sugar until pale and fluffy.
At medium speed, add the eggs 1 at a time. Beat until each 1 is fully incorporated before adding the next.
Add the vanilla.
At low speed, working in 2 batches, beat in the dry ingredients and milk.
Using a spatula, fold in the dried strawberries and pecans.
Scrape the batter into the prepared loaf pan and sprinkle evenly with the cinnamon sugar.
Bake for 1 hour and 5 minutes, or until a cake tester inserted in the center comes out clean.
Let the bread cool in the pan for 15 minutes, then turn out onto a rack.
Let cool completely before slicing.
