There is no better way to celebrate National Pecan Month than with Schermer Pecans and this delicious, bright Strawberry-Pecan Bread with Strawberry-Pecan Butter! With spring finally here, this recipe is the perfect way to kick off the season. The soft, buttery crumb is studded with a beautiful light pink from the sweet, bright strawberries, while the nutty, lightly earthy Schermer Pecans lend the perfect crunch in every bite. But the toasty, rich flavors of pecan don’t stop there! The beautiful loaf is topped with crushed pecans and sprinkled with sugar. Pair with a side of Strawberry-Pecan Butter to create an unbeatable flavor combination. Bake this incredible recipe for National Pecan Month and beyond because this bread is a stunning and satisfying treat for every fun-filled day this spring and every season to come!
Founded in 1946, Schermer Pecans takes pride in its pecans, from its trees to your table. When you buy from Schermer Pecans—one of the few family-run companies to grow, shell, and distribute its own pecans—you can be sure you’re getting consistently fresh, quality pecans. If you’re looking to incorporate pecans into more of your bakes, be sure to register to receive Schermer Pecans’ latest e-cookbook with spring- and summer-inspired pecan recipes like Blueberry-Pecan Breakfast Barsand a Peach and Pecan Crostata. Sign up via email here, and an easy-to-print mini cookbook will be sent right to your inbox!
- Batter:
- 2 cups (244 grams) self-rising flour
- ¾ cup (150 grams) granulated sugar
- ½ cup (120 grams) whole milk, room temperature
- 2 large eggs (100 grams), room temperature
- 2 tablespoons (28 grams) unsalted butter, melted
- 1 teaspoon (4 grams) vanilla extract
- ½ teaspoon (1.5 grams) lightly packed lemon zest
- 1 cup (135 grams) ¼-inch-diced fresh strawberries
- ¾ cup (85 grams) Schermer Pecan Small Pecan Pieces, toasted
- Topping:
- 2 tablespoons (14 grams) Schermer Pecan Small Pecan Pieces
- 4 teaspoons (16 grams) granulated sugar
- Strawberry-Pecan Butter (recipe follows)
- Preheat oven to 350°F (180°C). Lightly spray a 9×5-inch loaf pan with baking spray with flour.
- For batter: In a large bowl, whisk together flour and sugar. Make a well in center.
- In a medium bowl, whisk together milk, eggs, melted butter, vanilla, and lemon zest. Stir milk mixture into flour mixture just until dry ingredients are moistened; fold in strawberries and pecans. Spread batter into prepared pan.
- For topping: In a small bowl, stir together pecans and sugar. Sprinkle evenly over batter.
- Bake until a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan for 10 minutes. Run a knife around edges of pan. Remove from pan, and let cool on a wire rack for at least 30 minutes or until room temperature. Serve with Pecan-Strawberry Butter. Store in an airtight container for up to 3 days.
- ½ cup (113 grams) unsalted butter, softened
- ¼ cup (28 grams) confectioners’ sugar
- ½ teaspoon (1.5 grams) kosher salt
- 3 tablespoons (47 grams) finely chopped fresh strawberries
- 2 tablespoons (14 grams) Schermer Pecan Small Pecan Pieces, toasted
- ½ teaspoon (1.5 grams) lightly packed lemon zest
- ¼ teaspoon (1 gram) vanilla extract
- In a medium bowl, beat butter, confectioners’ sugar, and salt with a hand mixer at medium-high speed until smooth and creamy. Add strawberries, pecans, lemon zest, and vanilla, and beat at medium speed until well combined, increasing speed as needed. Serve immediately, or cover and refrigerate butter for up to 1 week. Let cold butter stand at room temperature until softened, about 30 minutes, before serving.