Strawberry Bread

Portions:
20

Serving Size:
1 slice

    Diet Types:
  • CKD non-dialysis
  • Dialysis
  • Lower Protein

Ingredients

  • 2-1/2 cups fresh strawberries or 14 ounces no-sugar-added frozen strawberries
  • 3 cups all-purpose white flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 4 large eggs
  • 1 cup canola oil

Preparation

  1. Preheat oven to 350° F degrees.
  2. Finely chop the strawberries.
  3. In a medium mixing bowl, beat the eggs. Add the canola oil and strawberries and stir well.
  4. Mix the dry ingredients together in a separate large mixing bowl.
  5. Make a well in the center of the dry ingredients and pour in the egg mixture.
  6. Use a large spoon and mix until well blended; do not over mix.
  7. Pour the batter into two ungreased 9" x 5" loaf pans. Bake 50 to 60 minutes.
  8. Cool for 15 minutes, then use a knife to loosen the sides of the bread from the loaf pans and remove gently. Finish cooling on a rack.
  9. Serve or wrap the bread in plastic wrap or foil to keep it fresh. Loaves can be refrigerated or frozen.

Helpful hints

  • Check if loaves are cooked through by inserting a toothpick down into the center. If it comes out clean, the loaf is done.
  • Refrigeration keeps the berries fresher-tasting in the bread.
  • For people with diabetes, substitute Splenda® Sugar Blend for Baking for sugar and low cholesterol egg product for eggs. 1 slice equals 206 calories, 23 grams carbohydrate, 11 grams fat and 0 mg cholesterol.
  • 2-1/2 cups chopped strawberries is approximately 14 ounces.

Nutrients per serving

Calories 254

Protein 3 g

Carbohydrates 33 g

Fat 12 g

Cholesterol 42 mg

Sodium 157 mg

Potassium 64 mg

Phosphorus 39 mg

Calcium 10 mg

Fiber 0.8 g

Renal and renal diabetic food choices

  • 1 starch
  • 1/2 fruit, low potassium
  • 1/2 high calorie
  • 2 fat

Carbohydrate choices

2

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