Strawberry Bread

Since we needed something to do with the 28 lbs. of strawberries we've picked in the last 2 weeks, I decided to try my hand at a low-point treat. Behold, strawberry bread!

I used Land 'O Lakes Light Butter and Splenda's Baking Mix to reduce the amount of calories and fat in the recipe. The recipe was adapted from this recipe.

Strawberry Bread

1 stick Light Butter
3/4 cup Splenda Baking Mix
1/2 tsp. vanilla extract
1 Egg
2 Egg Whites
2 cups Flour
1/2 tsp. Salt
1 tsp. Baking Powder
1 tsp. Baking Soda
2 cups Diced Strawberries

Preheat your oven to 325 and grease an 8x4 loaf pan with non-stick spray. Mix the flour, salt, baking powder and baking soda in a bowl.

In a stand mixer on low speed (I use 2 or 3), cream the butter with the sugar mix and vanilla extract. When creamed, add the whole egg and mix until combined. Add the two egg whites and continue to mix until combined.

Slowly add the flour mixture until only about 1/2 cup is left. Stop the mixing. Toss the strawberries in the remaining flour mixture and add to the mixer. Stir until just combined.

Pour the mixture into the loaf pan and bake for 50 minutes or until an inserted toothpick comes out clean. Cool in the pan for 10 minutes, then turn out the loaf onto a rack until completely cool.

The bread is 3 pts. per slice (1/16 of loaf).