Cummulative Rating Servings
Makes one loaf Difficulty
Easy
Ingredients
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
For strawberry spread: 1/2 cup strawberry juice, from frozen strawberries 8 ounces gf cream cheese 1 Tablespoon sugar
Directions
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.
For strawberry spread: In a food processor combine strawberry juice, cream cheese and sugar; process until smooth. Chill until ready to use.
Tips
You can make a delicious spread for this bread by mixing the juice from the thawed strawberries with gf cream cheese.
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.
Cummulative Rating
