Strawberry-Pecan Bread

Strawberry-Pecan Bread 1/2 c. butter 3/4 c. sugar 3 eggs 1 tsp. vanilla extract 2 c. all-purpose lour 2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1/2 tsp. ground cinnamon 1/16 tsp. ground cardamom (optional) 1/2 c. buttermilk 1 1/2 c. fresh strawberries, diced 2 tsp. sugar 1/2 c. pecans, coarsely chopped Dice the strawberries and place them in a small bowl. Sprinkle with 2 teaspoons of sugar; set aside while you prepare the rest of the batter. Beat the butter with an electric mixer until luffy, about 1 minute. Add the sugar and continue to beat until light and luffy, about 3 to 4 minutes. Add eggs, one at a time, beating well after each addition. Beat in the vanilla extract. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and cardamom. With the mixer on low speed, add the lour mixture and buttermilk, alternately, starting and ending with the lour. Mix only until combined; do not over mix. Gently fold in the strawberries and pecans. Scrape the batter into a regular-sized (typically 9x5x3") loaf pan that has been sprayed with non-stick cooking spray. Bake at 350 degrees for about 1 hour, or until a toothpick inserted in the center comes out clean. Cool on a wire rack and then remove bread loaf from the pan. Makes 1 loaf.