Strawberry-Pecan Quick Bread

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 stick unsalted butter, at room temperature
• 1 cup plus 2 tablespoons sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup milk
• 3/4 cup dried strawberries, coarsely chopped
• 1/2 cup pecans, coarsely chopped
• 1 teaspoon cinnamon

1. Preheat the oven to 350.
2. Spray a 9-by-5-inch loaf pan with vegetable oil.
3. In a medium bowl, whisk the flour with the baking powder and salt.
4. In a large bowl, beat the softened butter with 1 cup of the sugar until pale and fluffy.
5. Using a handheld mixer at medium speed, beat in the eggs one at a time, beating until fully incorporated between additions.
6. Add the vanilla.
7. At low speed, working in 2 batches, alternately beat in the dry ingredients and the milk.
8. Using a spatula, fold in the dried strawberries and chopped pecans until evenly incorporated.
9. Scrape the batter into the prepared pan.
10. Mix the remaining 2 tablespoons of sugar with the cinnamon and sprinkle on top.
11. Bake for about 1 hour and 5 minutes, or until a cake tester inserted in the center of the loaf comes out clean.
12. Let the bread cool in the pan for 15 minutes, then turn it out onto a rack and let cool completely before slicing.

flour, baking powder, salt, unsalted butter, sugar, eggs, vanilla, milk, dried strawberries, pecans, cinnamon

Taken from www.foodandwine.com/recipes/strawberry-pecan-quick-bread (may not work)