Strawberry Pecan Bread
rec.food.baking/sticky_civet/1999

Here is a great strawberry bread.

Bread
2 cups all purpose flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/4 tsp. grated nutmeg
1/2 cup chopped pecans
2 large eggs
1/2 cup orange juice
2 tsp. grated orange peel
1/3 cup melted butter or margaring, cooled
1 cup fresh or frozen chopped strawberries

Glaze
3-4 fresh strawberries
3/4 cup powdered sugar
1 Tbsp. warm water
1 tsp. softened butter or margarine

Heat oven to 350F. Grease and lightly flour 4.5x8.5-inch loaf pan.

In large bowl, combine flour, sugar, baking powder, salt, baking soda and nutmeg. Mix well, stir in pecans.

In a medium bowl, beat eggs with orange juice, milk and orange peel. Blend in butter. Add liquid mixture to dry mixture, stirring until just moistened. Gently fold in strawberries. Spread batter in prepared pan.

Bake until golden brown and a wooden skewer inserted near center comes out clean, 55- 65 min. Remove from oven to wire rack. Cool 10 minutes. Remove from pan, cool completely.

Glaze
Make 1 Tbsp. fresh strawberry juice by pressing a few ripe strawberries through a fine mesh sieve. In a small bowl, combine powdered sugar, warm water, butter and strawberry juice. Stir until smooth and creamy. Spoon into a pastry bag made from waxed paper. Pipe glaze onto bread in a diagonal zig-zag pattern.