Preheat to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper. Tip: This ensures the bread doesn’t stick and makes it easy to remove from the pan. In a large bowl, sift together 2 cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt.Tip: Sifting helps to aerate the flour, making the bread lighter. In a separate bowl, whisk together ¾ cup of vegetable oil, 2 large eggs, 1 cup of granulated sugar, the zest of 1 lemon, and 1 teaspoon of vanilla extract until well combined. Tip: Room temperature eggs mix more evenly, resulting in a smoother batter. Gently fold the wet ingredients into the dry ingredients just until the flour is moistened.Tip: Avoid overmixing to keep the bread light and fluffy. Overmixing can result in a tough, dense loaf. First, toss 1½ cups of hulled and chopped strawberries in a small amount of flour. Now, fold in the flour-coated strawberries and ½ cup of chopped pecans or walnuts until evenly distributed.Tip: The flour coating helps them stay suspended throughout the batter and not sink to the bottom. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Place in the preheated oven and bake for about 1 hour, or until a toothpick inserted into the center of the bread comes out clean. Tip: This ensures the bread is fully cooked inside. Allow the bread to cool in the pan on a wire rack for 10 minutes. Then, turn out the loaf and let it cool completely on the rack. I like to drizzle mine with a little bit of icing or strawberry syrup before slicing and serving. Tip: Cooling the bread helps it set and makes slicing easier.
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