Valentine’s Day Strawberry Pecan Bread
A purée of fresh strawberries are mixed into the batter, for a lightly sweetened flavor, that is wildly delicious. A Valentine’s Day Strawberry recipe that is every bit as special as it should be!
Each piece is decadently moist, with a fluffy, nook and cranny texture. The top is perfectly crisped, and filled with a pleasingly nutty pecan crunch. It is a true holiday treat, worthy of sharing. And you’ll never believe it, but there is NOT a single drop of butter in this recipe! For real.
I’ve been toying with muffin recipes for about 5 years now, always changing and tweaking a little something. Sometimes it’s better, sometimes it’s worse, and occasionally I change it completely, and turn the recipe into a bread! But after this time around, I don’t think I’ll be tweaking the recipe any longer. The Valentine’s Day Strawberry Bread recipe is done.
This last change in the recipe was the addition of puréed strawberries, and the result was a perfect light and sumptuous bread. However that is not necessarily the secret to this recipe’s success.
The secret to the light and decadent texture in this Valentine’s Day Strawberry Bread, is actually NOT the puréed fruit.
There are two things that will highly assist a muffin, or bread recipe, in achieving that perfect light and airy texture.
1. Do NOT over mix the batter. In fact, under mix. Even allowing a few bits of flour to show through the batter is completely ok.
2. Allow for a brief “rest and bloom” period. Let the batter sit for about 5 minuets or so before baking, and you will notice it will start to fluff up and bloom.
Spoon out 1 cup of batter and mix with a little extra sugar, flour and pecans to create the pecan crunch topping.
I bet this recipe would work with other puréed fruits. Maybe peaches, or plumbs, raspberries, apple, or banana? If you try another fruit let me know!
Update: With a few slight tweaks, Pineapple and zucchini work as great substitutes to strawberries in this recipe!