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Weight Watchers Recipe of the Day: Fresh Strawberry Bread
Today I’ve got a homemade bread recipe that’s perfect for strawberry season.
Have you ever had fresh strawberry bread?
A lover of both strawberries and quick breads, I’m finding it hard to believe that I hadn’t.
That is until I caught a glimpse of a yummy looking recipe in Holly Clegg’s trim&TERRIFIC Too Hot in the Kitchen: Secrets to Sizzle at Any Age – 200 Simple and Sassy Recipes, one of my latest cookbook acquisitions.
Fresh Strawberry Bread Recipe Notes
I have decided to experiment with using olive oil when baking, so substituted 1/4 cup light olive oil for the 1/3 cup melted butter called for in this fresh strawberry bread recipe.
The original recipe suggests cranberry-strawberry juice but any red fruit juice would work. (I used a berry blend from Hansen’s.)
To boost its nutritional profile use a combination of whole wheat pastry flour and all-purpose flour.
If you are sugar-free, adjust the sugar content with your sweetener of choice. And of course you could always use butter instead of olive oil if you prefer.
Be sure to to fluff your flour well before measuring it to prevent your bread from being dry, tough and/or heavy.
How Many Calories and WW Points in Fresh Strawberry Bread?
According to my calculations, each slice of this strawberry bread has 188 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
7 SmartPoints (Green plan)
7 SmartPoints (Blue plan)
7 SmartPoints (Purple plan)
5 PointsPlus (Old plan)
Tender and not too sweet, with a pleasant hint of lemon, I’ll definitely make this again. Enjoy!
If you’ve made this Fresh Strawberry Quick Bread, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Fresh Strawberry Bread Recipe
Equipment
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 egg
- 1 egg white
- 1/4 cup light olive oil, or canola oil
- 1/3 cup cranberry-strawberry juice
- 2 teaspoons grated lemon zest
- 1-1/2 cups hulled and coarsely chopped fresh strawberries
Instructions
- Preheat the oven to 350F degrees. Coat a 9×5 loaf pan (affiliate link) with nonstick cooking spray.
- In a large bowl whisk together the flour, sugar, baking powder, and baking soda. In a small bowl (affiliate link) whisk together the egg, egg white, oil, juice and lemon zest.
- Pour the egg mixture into the flour mixture and stir until blended. (The batter will be thick.) Stir in the strawberries.
- Scrape the batter into the prepared loaf pan (affiliate link) and spread it out evenly.
- Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. (Mine took 55 minutes. If the bread is browning too quickly, cover it loosely with foil.)
- Remove from the pan from the oven and set on a wire rack to cool for about 10 minutes. Then carefully remove the loaf from the pan and set it on the wire rack to cool completely.
- Cut into 12 slices.
Notes
(Must be logged into WW on a smartphone or tablet.) 7 SmartPoints (Green plan) 7 SmartPoints (Blue plan) 7 SmartPoints (Purple plan) 5 PointsPlus (Old plan) The original recipe suggests cranberry-strawberry juice but any red fruit juice would work. (I used a berry blend from Hansen’s.) And to boost its nutritional profile use a combination of whole wheat pastry flour and all-purpose flour. If you are sugar-free, adjust the sugar content with your sweetener of choice. And of course you could always use butter instead of olive oil if you prefer. Be sure to fluff your flour well before measuring it to prevent your bread from being dry, tough or heavy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: slightly adapted from Holly Clegg’s trim&TERRIFIC Too Hot in the Kitchen: Secrets to Sizzle at Any Age – 200 Simple and Sassy Recipes
