My boys LOVE strawberries and, at certain times of the year, I can buy them for next to nothing. When these sales roll around I get bushels of them, wash them, slice them, and freeze them to use the rest of the year. Strawberries are a great source of vitamin C and we love eating them plain but they make for a great natural sweetener in baked goods as well. Plus I can just throw all the ingredients in my breadmaker.
|This is ridiculously good!|
- 1 ¼ cups finely chopped strawberries
- ¼ cup water
- ¼ cup olive oil
- ¼ cup applesauce
- 2 eggs
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ¾ cup sucanat
- 1 ½ cups whole wheat flour (I use King Arthur White Whole Wheat)
- ½ cup chopped pecans (optional)
|Once you know how to use a chef's knife correctly it's the fastest way to dice ingredients.|
|I didn't have applesauce so I used pureed banana instead|
|As soon as my boys hear the breadmaker start, they sprint into the kitchen and |
beg to watch it running. Apparently the breadmaker obsession is genetic, LOL.
|Okay, I'll admit it... I actually just wanted to show off the beautiful flowers |
my hubby got me :) But the bread looks good too, right?!
Let cool 10 minutes. Loosen the sides of the loaf from the pan. Remove the loaf and place it top side up on a wire rack. Cool completely (2 hours) before slicing. (I find it works best to slice the whole loaf in half the long way and then cut it into 16 fat narrow slices instead of cutting thin wide slices like sandwich bread. It crumbles less that way.)
Refrigerate up to 10 days or freeze using the flash freeze method. Reheat in the microwave or toaster or thaw in the fridge overnight.
Per serving - 133 Calories (58 Calories from Fat), 7g Fat, 1g Saturated Fat, 26mg Cholesterol, 101mg Sodium, 17g Total Carbohydrates, 2g Dietary Fiber, 1g Sugars, 3g Protein, 2% DV Vitamin A, 14% DV Vitamin C, 3% DV Calcium, 6% DV Iron