1 cup frozen unsweetened strawberries, thawed and coarsely chopped
2 tablespoons vegetable oil
1/3 cup chopped pecans
How to Make It
Preheat oven to 350°.
Combine first 5 ingredients in a large bowl; mix well. Combine egg white, strawberries, and oil, stirring well; add to flour mixture, stirring just until dry ingredients are moistened. Stir in pecans.
Spoon batter into a 7 1/2 x 3-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan, and let cool completely on a wire rack.
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This is a good recipe and alternate use for fresh strawberries. I sweeten the fresh strawberries with "Truvia" and add 1/2 to 1 teaspoon of pure vanilla extract. I toast the pecans and pound them in a baggie with the flat side of my meat tenderizer mallet. My wife loves it and we have not eaten disappears when the grandkids are over.
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