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Recipe tags: Bake, Bread, Easter, Fruit, Potluck

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Rice, pasta and breads

Strawberry Bread

Recipe submitted by DaVita renal dietitian Gaye from Tennessee.

Portions:  20

Serving size:  1 slice

Ingredients

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 4 large eggs, well beaten
• 1 cup canola oil
• 2-1/2 cups strawberries, finely chopped (fresh or no-sugar-added frozen, thawed)

Preparation

1. Preheat oven to 350° F degrees.
2. Mix dry ingredients (flour, sugar, baking soda, cinnamon and salt) together in a large mixing bowl. Make a well.
3. In a separate bowl, beat eggs. Mix in canola oil. Add strawberries and stir well to combine ingredients.
4. Pour liquid mixture into well of dry ingredients.
5. Use a large spoon and mix by hand until well blended, but do not over mix.
6. Pour into two ungreased 9” x 5” loaf pans.
7. Bake 50 to 60 minutes.
8. Cool on a rack for 15 minutes.
9. Use a plastic knife to loosen the sides of the bread from the loaf pans and remove gently. Finish cooling on a rack.
10.  Wrap bread in clear wrap or foil to help keep it fresh. Loaves can be refrigerated.

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

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 diabetics, 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.

What's everyone saying?

4 reviews  |  Avg. User Rating:  |  Write a review

  Robin D. says:

my whole family loved it!!!

Reviewed: Mar. 07, 2010, 9:23 AM  -  Inappropriate review?   

  Sheila P. says:

I had several clients to try this recipe and they say it is wonderful, but they liked it the best 1-2 days after it was baked. Stated it had more flavor and was more moist.

Reviewed: Apr. 29, 2009, 7:25 AM  -  Inappropriate review?   

  Helen R. says:

This recipe calls for using two 9"x11" loaf pans. Isn't this an error? I've been cooking for many years and never saw such a loaf pan. Thanks for catching this Helen. Indeed the correct loaf pan size should be 9" x 5". We will make the correction.

Reviewed: Mar. 16, 2009, 9:00 AM  -  Inappropriate review?   

  Gwynn B. says:

This is the best bread recipe I've ever found.I make it every week for my family.We all love it. A warm slice with a cup of coffe is a great start to the day.

Reviewed: May. 01, 2008, 6:08 PM  -  Inappropriate review?   

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