Sunday, April 27, 2008

Strawberry Bread

I was looking for a recipe to use up some strawberries that were starting to go bad in the fridge and joesygirl from gave me this great recipe
By Submitting using the ingrediants in the ( ) you can make the recipe a lot healthier She was able to cut the calories by 100 per serving. I used some of the substitutions and some of the regular ingrediants on the list. I did put pecans in it, and i have to say you can't really taste them and it was really good.
I cut the recipe in half so there wouldn't be a whole bunch laying around to have to try and eat with just the 2 of us here.
2 cups fresh strawberries*
3 1/8 cups all-purpose flour (1 cup whole wheat flour and 2 1/8 cups AP flour)*
2 cups white sugar (1 cup splenda, 1 cup white sugar)*
1 tablespoon ground cinnamon*
1 teaspoon salt*
1 teaspoon baking soda*
1 1/4 cups vegetable oil (12 oz. no sugar added applesauce)*
4 eggs, beaten* 1 1/4 cups chopped pecans (omitted because I hate pecans)
1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans.
2. Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
3. Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
4. Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.


Amy said...

SO glad you tried and enjoyed the bread! It really is a nice springy treat!

Jennifer said...

I made this on Friday...we polished off BOTH loaves by Sunday morning!! It was really good. I used the low-fat ingredients (including egg beaters instead of eggs) and my family agreed that it did not taste "diet" at all. Thank you!