Hard to believe, but I reduced the calories by 100 calories per serving on this bread, and am sure that I didn’t impact the taste much at all!
My dad bought a flat of Louisiana strawberries late last week, and so I have been trying to figure out ways to get rid of the strawberries since their lives are at their end..lol. This helped me rid of a pint and in an awesome way!
This bread is delicious, especially with a dollop of cool whip. I want another piece but I know I snacked enough earlier when I got home lol. Here is the original recipe with my substitutions from AllRecipes.
* 2 cups fresh strawberries
* 3 1/8 cups all-purpose flour (1 cup whole wheat flour and 2 1/8 cups AP flour)
* 2 cups white sugar (1 cup splenda, 1 cup white sugar)
* 1 tablespoon ground cinnamon
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1 1/4 cups vegetable oil (12 oz. no sugar added applesauce)
* 4 eggs, beaten
* 1 1/4 cups chopped pecans (omitted because I hate pecans)
1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans.
2. Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
3. Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
4. Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.
I did end up just baking this in a 8×8 pan since I couldn’t find the loaf pans😦. Worked out just fine!
All in all this was delicious and I’m looking forward to this for breakfast tomorrow morning!
Original nutritional facts:
Total Fat: 17g
With my substitutions and omissions (especially note the fat changes):
Total Fat: 1.6g
That’s a 4 point difference per serving! I’m sure that was just the applesauce vs. oil difference but that’s amazing!