Makes 1 loaf Difficulty
1 1/2 cups gf flour 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 1 cup sugar 1/2 teaspoon salt About 10 ounces frozen strawberries, thawed and chopped (juice reserved if making spread) 1/2 plus 1/8 cup vegetable oil 2 eggs, beaten 1/2 cup pecans, chopped
Drain off 1/4 cup strawberry juice and blend in food processor with 4 ounces cream cheese for spread.
Grease and flour a loaf pan.
Preheat oven to 350 degrees F.
Mix all dry ingredients.
In separate bowl, mix all wet ingredients.
Make a well in center of dry ingredients and pour in wet ingredients. Mix all ingredients thoroughly with a wooden spoon. Stir in pecans. Pour into loaf pan.
Bake for 60 minutes or until inserted wooden toothpick comes out clean. Cool on rack.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.