Before the show, I wasn’t dressed for the show yet because I didn’t want to spill coffee on my shirt! Lol. For reference, I am 5’5″
I had a great time at QVC this past weekend and want to thank everyone who tuned in to watch! I have never seen a more organized television station in all of my life, those folks have it down to an exact science! Everyone is so nice, too, you could not ask for a friendlier group of people. I gave David multiple hugs for you all, just as I promised I would!
David Venable is the nicest man. I know everyone sees him on tv and thinks that about him but I just want to assure you that he is even nicer off camera. I was standing at the reception desk and I heard “Are you Christy Jordan?” I turned around and it was David – all six feet seven of him! He said “I have been so excited about meeting you! I’ve been reading your book and I just think we must be related!”. We had the best talk and I am happy to report that I finally know someone who talks even faster than I do!
When I went on the air I was thinking “Oh please don’t let me be the only person who doesn’t sell anything…”. I was feeling a bit of pressure knowing that QVC had ordered almost eight thousand copies. I was so afraid I’d be the one person that day who went on and the phone lines just stopped ringing.
You can tell how surprised I am during the video each time David talks about how many had sold! I was only on air a little over two minutes and about a minute after I went off air they told me it had sold out. I swear, if they would have let me I would have gone back on camera and gave a thank you speech! I don’t know if I’ll be going back or not but David did ask so it is up to QVC whether or not they want to reorder my book and put it on again.
I sure am grateful to them for having me though and if you have time and don’t mind, I’d dearly appreciate it if you went to David’s facebook page and thanked him on behalf of the Southern Plate family! You can get to his page by clicking here and make sure you’re part of our Southern Plate Family on Facebook, too! (If you missed my QVC appearance, you can watch the video by clicking here – but be sure and come back to eat some Strawberry Pecan bread with us!)
Oh I was supposed to be bringing you a recipe wasn’t I? ~grins~ Alrighty then, I have a real humdinger for ya today because this strawberry pecan bread is MMM MMM GOOD!
I love fruit in just about any shape and form. I actually don’t know of any fruit offhand that I don’t love, but I do know that strawberries definitely make my top ten list. This bread is a great way to use strawberries that might be getting a weeee little bit past their prime but it is definitely worthy of freshly picked berries as well. It is great just sliced and served but if you really wanna gussy it up a bit, butter and toast each slice in the oven for a few minutes, then roll your eyes when you take a bite like David Venable does!
You’ll need: Vegetable oil, self rising flour*, Fresh Strawberries, chopped pecans (or walnuts, can omit if you like), cinnamon, eggs, and sugar.
*To make your own self rising flour, visit my FAQ page.
Wash and slice strawberries and place in a bowl…
Or measuring cup. ~grins~
I gotta admit that anytime I buy strawberries for a recipe, I try to buy double if at all possible. Then, I go ahead and slice and sugar all of them and just set aside half. Between me and wandering nomads of my children, they are all eaten before the recipe is done. I love me some sugared strawberries!
Grandmama used to have a pretty good strawberry patch in one of her flowerbeds that she’d let us pick from. I haven’t even attempted to grow strawberries here because most of what we grow (cucumbers, canteloupe, two ginormous pecan trees..) just goes to feed the rabbits and squirrels. In the two years since we’ve lived here, I’ve gotten two pecans off my trees, but I have some fat and happy squirrels!
I think the critters consider Bountiful to be their own personal utopia with all we feed them – and I’m okay with that. I consider it my own personal utopia too.
I’m just grateful that my squirrels and bunnies don’t seem to have a taste for tomatoes….
Pour about two tablespoons of sugar over them and stir. Let them sit while you do the next step.
If you didn’t buy extra, just sneak a slice or two out of this bowl.
It’s not very nice to serve people strawberries unless you tasted them first to make sure they were good, right?
🙂
Place flour, eggs, sugar, oil, and cinnamon in a bowl.
Mix well.
This recipe goes pretty quick so don’t blink!
Until it looks something like this.
Add in strawberries and nuts.
Mix again until well blended.
It will be all pretty and pink like this :)
Now grease and flour a loaf pan
or use that baking spray that has flour in it and costs a fortune but you splurged and got it because you were tired and figured that just this once you were worth the extra dollar…
Pour your batter into the loaf pan
Did I mention this is gonna make one loaf of bread? Oh I didn’t? Well this is gonna make one loaf of bread 🙂
I’m all about the details today ~winks~
Bake that at 350 for 45-50 minutes or until a toothpick inserted in the center comes out clean
Let cool for about ten minutes before turning out to cool completely.
In most cases with breads or cakes, ten minutes is the magic number to wait before turning them out of the pan.
Strawberry Pecan Bread
Prep time
Cook time
Total time
Don’t forget to call dibs on the first slice!
Ingredients
- 1 cup fresh strawberries, washed and sliced
- 1-1/2 cups self rising flour
- 1 cup white sugar, plus two tablespoons
- 1 tablespoon ground cinnamon (* Some readers felt a tablespoon is too much, if you prefer less, use a teaspoon.)
- ½ cup vegetable oil
- 2 eggs, beaten
- 1 cup chopped pecans
Instructions
- Place strawberries in a small bowl and pour two tablespoons of sugar over them. Stir and set aside.
- In mixing bowl, place flour, remaining sugar, oil, eggs, and cinnamon. Mix until well combined.
- Add pecans and strawberries and mix again until well combined and a pretty shade of pink.
- Pour into greased and floured loaf pan.
- Bake at 350 for 45-50 minutes,or until toothpick inserted in center comes out clean. Allow to cool in pan ten minutes before turning out of pan to cool completely.
- For an extra special treat, butter and toast a slice before serving.
More Strawberry Recipes!
If you can talk you can sing.
If you can walk you can dance.
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I saw you on QVC Darlin’, and you did a wonderful job! I hope they DO ask you back. They’re going to have to double their book order next time, too!
I’ve been making strawberry bread for years. It’s hubby’s favorite. I should pull my recipe out and make some this week. Never thought about putting pecans in, though. Hubby’s going to love it!
I have no idea what QVC is, I’ve never heard of it before. Some tv show in the States, I guess! But that bread looks delicious!!! The next time I’m at the grocery store, strawberries are on the list!
Wow this looks good! My entire family is a huge fan of your strawberry cake, so I think I’m going to have to try this tonight!!
Hey Christy,
Thanks for posting this. I just linked our farm Facebook page to you. We have an acre of u-pick strawberries, and I will probably be making this recipe for our crew this weekend. I feed them on Saturday and your Strawberry Cake with Cream Cheese Icing was the first dessert we had. It is always a hit. I’m sure this one will not disappoint!
I never have tried strawberry bread. Looking forward to trying this recipe! Thanks Christy! Your recipes are all YUM! I am making the cheesy chicken and broccoli for supper tonight! Keep up the excellent job that you are doing with your recipes and book! Best to you!
This looks SO good. It’s a timely recipe, too… as I have some strawberries in the fridge that are getting to the point that I have to do something with them. LOL
As for your other strawberry recipes listed… I’ve made the cobbler and the cake. Both are wonderful. In fact…. it was a Google search for strawberry cake that led me to Southern Plate!
Yummy!! My mouth is watering. Nothing beats fresh strawberries. But can’t help but wonder whether the amount of sugar could be cut in half? Or perhaps use Splenda instead?