It’s STRAWBERRY season! Fresh strawberries are one of my favorites. But, then again, any fresh berry that’s in season will be welcomed with open arms. Even so, with all this big glorious berries around right now, I thought it was high time to put them to use!
This Skinny Strawberry Bread is absolutely LOADED with fresh strawberries to the point that you don’t need any sort of jam or icing on this bread. It’s perfect just the way it is. The bread here is just sweet enough, and with the bright freshness of those strawberries… I’m in heaven right now. THIS is how breakfast should be.
I lightened this bread up and made it a touch more healthy with just a few simple swaps. Mostly it’s the bit of whole wheat white flour and cutting the sugar down with some natural sweeteners. The only thing other than that which I changed was the buttermilk. I used a lightened -homemade- buttermilk and it worked out just the same.
Sadly, my daughter wouldn’t even try this bread. Which I was a little surprised at since she is such a huge strawberry fan. But, she’s also well known for having a strong aversion to any sort of HOT fruit. My mom on the other hand? She stole half of loaf and decided that we should open a bakery…
A for effort there mom, but I doubt I’ll be opening a bakery here anytime soon.
Either way, this bread comes out just sweet enough and just needs a quick warm up in the microwave in the morning to enjoy with a smidge of butter and some good coffee. This, this right here… this is what summer is made for!
TheSkinnyFork.com A lightened up bread that is perfect for breakfast, brunch or even dessert! Full of fresh strawberries that are baked right in for a perfectly sweet bite - no jam needed here! Prep Time: 10 Minutes • Cook Time: 12 Hours
Servings: 8 • Serving Size: 1 Slice • Calories: 286 • Fat: 10 g • Saturated Fat: 2 g • Carb: 42 g • Fiber: 1 g • Protein: 5 g • Sugar: 18 g • Sodium: 285 mg
• 1 C. All-Purpose Flour
• 1 C. Whole Wheat White Flour
• 1 Tsp. Baking Soda
• 1/2 Tsp. Salt
• 1/4 Tsp. Ground Cinnamon
• 1 Whole Large Egg, Room Temperature
• 1/2 C. Sugar
• 1/4 C. Natural Sweetener
• 2 Tbsp. Brown Sugar/Stevia Blend
• 1 C. Light Buttermilk
• 1/3 C. Oil
• 2 Tsp. Vanilla Extract
• 1 1/2 C. Fresh Diced Strawberries
Directions:
Preheat the oven to 350 degrees F. and line the inside of a 9x5 loaf pan with parchment paper and a quick coat of non-stick baking spray; set aside.
In a medium bowl, whisk together the 1 C. flour, 1 C. white wheat flour, 1 Tsp. baking soda, 1/2 Tsp. salt, and 1/4 Tsp. cinnamon. Set this aside as well.
In another bowl, beat together the 1 egg, 1/2 C. sugar, 1/4 C. sweetener, and 2 Tbsp. brown sugar/stevia.
Add in the 1 C. buttermilk, 1/3 C. oil, 2 tsp. vanilla and beat again until well blended.
Fold in the flour mixture into the egg mixture until it’s just starting to incorporate.
Add in the strawberries and continue to fold the mixture together just until no lumps of flour remain.
Transfer the batter into the prepared loaf pan.
Cover lightly with foil and place in the oven to bake for about 1 hour or until a toothpick inserted into the middle of the loaf comes out clean.
Once done, remove from the oven and allow to cool completely before slicing into 8 pieces.
Enjoy right away or store in an air-tight container in the fridge for 3-5 days.
Step-by-Step Photos:
Nutritional Claims: Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher
