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Feb
20
2012

Recipe: Lowfat Strawberry Bread

This post may contain affiliate links. Read my full disclosure policy.

 

Lowfat Strawberry Bread

Since Meijer has $1 strawberries again this week, some of you have been asking for this recipe.

A great breakfast or snack, strawberry bread is a perfect way to make use of this season’s harvest!

Print This Recipe

Lowfat Strawberry Bread

Ingredients

1 1/2 cups flour
1 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1 – 1 1/4 cups strawberries (about 1 lb, washed/chopped)
1/3 cup egg whites (or 2 eggs or 1 mashed banana)
1/2 cup unsweetened applesauce (to replace 1/2 cup oil)

Instructions

  1. Mix dry ingredients in a bowl.
  2. In a separate bowl, beat eggs with applesauce (or oil) and vanilla.
  3. Combine wet and dry ingredients. Carefully fold in the berries. The batter might seem a little thicker than what you’re used to, but it’s necessary to hold the bread and juicy berries together.
  4. Bake at 350 degrees for 50-60 minutes in a greased loaf pan.
  5. Cool 10 minutes before removing from pan.

Notes

  • I always double the recipe when I bake quick breads like this – it saves me time and the bread freezes amazingly well. Wrap cooled loaves in plastic wrap and place inside a freezer bag.
  • One 16 ounce container of strawberries, well-chopped, made 2 loaves for me with PLENTY of strawberries throughout! You can puree them if you’d rather not have chunks (it makes the baked result pretty and pink).
  • Don’t forget that these also make great muffins (and they freeze well for hectic mornings)!
  • I like to add some cinnamon for a little flavor!
  • Egg-free variation: substitute 1 mashed banana in place of each egg.
  • Looking for a great full-fat version? Try this one: The Best Strawberry Bread

A special thanks to readers Jen and Corinne for sharing their photos!

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Comments

  1. Kristen says

    June 18, 2010 at 9:15 AM

    What is making it so brown? I would think those ingredients would make it whiter?

  2. Carrie from Oikology101 says

    June 18, 2010 at 10:44 AM

    There’s no baking powder in this recipe??

    • Jolyn says

      June 18, 2010 at 10:57 AM

      Correct! The baking soda works as the leavening ingredient.

  3. Jenna says

    June 18, 2010 at 11:18 AM

    Can I use frozeen chopped strawberries I have in the freezer from a good sale? Or once they are defrosted would they make the batter too wet? LOVE this idea!

    • Jolyn says

      June 18, 2010 at 11:22 AM

      Frozen berries should work fine. I’m not sure if I’d defrost them completely, though – it might turn the batter pink. Maybe rinse them in water to break them up? I know if you’re baking with frozen blueberries, you want to use them frozen; this may be similar. Would anyone else like to chime in?

      • Jill says

        June 18, 2010 at 9:33 PM

        I make a strawberry bread using frozen strawberries. I just take them out of the freezer and fold them into the batter. The bread is delishious. In the past if the strawberries are really big I use a knife and cut them up a little. I do this even when they are frozen. I even have a recipe for making Strawberry butter.

    • Stacey says

      June 18, 2010 at 2:30 PM

      IMO, fresh berries work best for breads. Frozen berries are great for making berry syrup, smoothies, etc. – but they tend to get a but mushy when thawed out (even when you add them to a recipe while still frozen).

  4. Jenifer Welch says

    June 18, 2010 at 11:26 AM

    Is this a revamped version of your strawberry bread, Jolyn? I’ve made your other version twice and absolutely love it.

    • Jolyn says

      June 18, 2010 at 12:16 PM

      This is the version I usually make myself – and the one that I posted on the Facebook Fan page.

      Previously, I had linked to another version on someone else’s site. You’ll find that one here: http://orgjunkie.com/2009/07/guest-post-the-best-strawberry-bread.html

  5. Corinne Lukasik says

    June 18, 2010 at 4:27 PM

    Mine is dark because of the cinnamon!!!

    • casey says

      March 9, 2011 at 9:34 AM

      How much cinnamon do you add?

  6. Laura says

    June 19, 2010 at 8:53 AM

    Have you tried this with all whole wheat or part whole wheat flour?

    • Jolyn says

      June 19, 2010 at 8:54 AM

      I haven’t personally, but that’s a common substitution that should work very well.

  7. Michelle L. says

    June 23, 2010 at 5:34 PM

    Jolyn,

    I’m making this now and was wondering, do you know how long you’d bake two smaller loaves? I imagine the toothpick test would tell when they’re done but I just thought I’d ask in case you’ve done the small loaves in the past.

    I’m making it with Splenda and 3/4 whole wheat flour. I’ll let you know how it turns out. Thanks for the healthy recipe.

    • Jolyn says

      June 23, 2010 at 5:47 PM

      If I remember correctly, mini loaves are closer to 30 minutes each. I’d set it for 25-30 minutes and check. Since there are different sizes of mini loaves, that could be negotiable too! I hope you like it!

      • Michelle L. says

        June 23, 2010 at 8:59 PM

        Thanks for the quick reply.

        30 minutes for the little loaves was about right on. This recipe is definitely a keeper. It could be a little sweeter, but my diabetic husband will love it with some butter or some sugar free cool-whip.

        I love your site for the Meijer match-ups and now I’m going to have to pay more attention to your recipes. Keep’ em coming!

        Who says a Buckeye can’t be friends with a Wolverine? :^)

        • Jolyn says

          June 23, 2010 at 9:09 PM

          Great! Glad to know it worked!

          FYI: I grew up a Wolverine, but married a Buckeye (born and raised in OH). Our kids are often dressed in the scarlet and gray (they don’t own any clothing from MI teams!). Since I love my husband far more than any team, I wear it for him, too. Does that help? 🙂

          • Stacey B. says

            February 20, 2012 at 10:34 PM

            Funny…we are just the opposite. I was born and raised in Ohio and DH is a U of M grad. 🙂

  8. Casey says

    March 8, 2011 at 6:16 PM

    Any idea how many muffins this recipe makes?

    • Sarah says

      March 11, 2011 at 10:34 AM

      I doubled the recipe and made 24 muffins

      • Diana M says

        March 5, 2012 at 7:43 AM

        How long to bake muffins?

  9. Jolyn says

    March 14, 2011 at 9:21 PM

    A reader just shared this via email. Thought you could benefit from her experimentation!

    “Can’t get enough of strawberry muffins @ work. I doubled the recipe, but instead of doubling the flour, I used 1 1/2 cups white flour, 1/2 cup whole wheat flour, 1/2 cup oatmeal, and 1/2 cup wheat germ. I added 2 tsp orange peel and 1/4 tsp allspice. And because I was bored of chopping strawberries, I put them in the mini chopper for a few spins, more like a chunky “salsa” texture. Then we didn’t get the voids where the strawberry cooked off. Just some ideas – thanks for the base recipe.”

  10. Mellisa Pierson says

    February 24, 2012 at 11:35 AM

    Just made a regular version of this and a modified lowfat (white flour, whole wheat, and oatmeal…one egg, one banana….half applesauce-half oil..half white sugar-half brown) and the modified version is AMAZING! I actually don’t like the regualr whole fat version!!!!

    THANK YOU for the great recipe!!!

  11. Christina says

    February 25, 2012 at 2:21 PM

    I used this recipe for muffins this morning…it was delicious!!!

  12. Steffanie S. says

    March 1, 2012 at 9:17 PM

    Great recipe! Next time, I’ll make mini loaves and freeze all but one so I don’t eat it all at once;) Thanks for sharing when the strawberry prices are so low!!

  13. Elizabeth says

    March 5, 2012 at 10:02 PM

    Would anyone happen to know what the nutritional facts would be or how I could figure it out.. Thanks

  14. Martha Youstra says

    March 13, 2012 at 12:52 PM

    Thank you. We have the ingredients and I’ve printed it off for Hubby to make on Sunday morning in place of his cranberry/bananana. Sounds great.

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