Strawberry Bread

Pints of strawberries were buy one, get one free at the 'Teet this week. Branner LOVES strawberries, so we always have them on hand. Of course, he eats like a bird, so I had to come up with a way to use the extras before they go bad.


Strawberry Bread

1 c fresh strawberries
1 1/2 c + 1 T of all purpose flour (I'm using whole wheat)
1 c white sugar
1 1/2 t ground cinnamon
1/2 t salt
1/2 t baking soda
1/2 c + 2 T vegetable oil (I'm using olive oil)
2 eggs, beaten

Preheat oven to 350 and grease a 9x5 loaf pan. Slice strawberries and place in a medium bowl. Sprinkle lightly with sugar. Combine flour, sugar, cinnamon, salt, baking soda in a large bowl. Mix well. Blend oil and eggs into strawberries. Add strawberry mixture to dry mixture, blending until dry ingredients are just moistened. Bake for 45 minutes. Enjoy!

Banana Bread

I am a picky banana eater. I only like mine barely ripe. Brown, spotted bananas? Yuck! Unless...they are in banana bread! So, when I noticed this morning that we had three spotty looking bananas, I decided to make some bread for B's breakfast this week.


Banana Bread

1/2 c margarine, softened
1 c sugar
2 eggs
1 1/2 c mashed banana (3 bananas)
2 c all-purpose whole wheat flour
1 t baking soda

Preheat oven to 350. Grease and flour a 9x5 baking dish. Cream margarine and sugar until smooth. Beat in eggs, then bananas. Add flour and soda, stirring until just combined. Pour into prepared pan and bake for about an hour. Enjoy!

Zucchini Pineapple Bread

We recently started getting bi-weekly organic produce deliveries, and we got several zucchini in our first box. I sauteed some of it with red onion, soy sauce and seasonings for dinner, and didn't want the other 2 to go to waste, so I found a creative and absolutely delicious solution. Branner LOVED the bread! It was a huge hit at our house!

Zucchini Pineapple Bread

Yield: 2 9x5 loaves

3 c all-purpose flour

2 t baking soda

1 t salt

1/4 t baking powder

1 1/2 t ground cinnamon

2 c white sugar

1 c vegetable oil (I use olive oil instead)

3 eggs

3/4 t vanilla extract

2 c shredded zucchini

1 8 oz can crushed pineapple

Preheat oven to 325. Grease loaf pans or line with parchment paper. Mix flour, baking soda, salt, baking powder and cinnamon in a bowl. Beat sugar, oil, eggs and vanilla extract together in a large mixing bowl (I used my mixer). Stir in zucchini and pineapple. Gradually add flour mixture, mixing until just incorporated. Divide batter evenly between 2 loaf pans. Bake for about 1 hour, or until a toothpick inserted into the center of each loaf comes out clean. Allow to cool before removing loaves from pans.

Banana Oatmeal Loaf

Weekends are the best, so why not make something yummy and low fat to enjoy for breakfast? I'm making this for Barryand I to enjoy over lazy cups of coffee and hot tea this weekend. I can't wait to taste it!

Banana Oatmeal Loaf

1 1/2 c all-purpose flour
2/3 c sugar
1 1/2 t baking powder
1/4 t baking soda
1/4 t salt
3/4 c regular oats
1 c mashed ripe banana (about 2 large bananas)
1/3 c low-fat buttermilk
1/4 c vegetable oil
1 t vanilla extract
2 large eggs, lightly beaten
Cooking spray

Preheat oven to 350. Combine flour and next four ingredients in a large bowl, stirring well with a whisk. Stir in oats. Combine banana, buttermilk, oil, vanilla and eggs. Add to flour mixture. Stir just until moist. Spoon batter into loaf pan coated with cooking spray. Bake at 350 for 55 minutes or until a wooden toothpick inserted in center comes out clean. Cool 15 minutes in pan. Remove from pan. Cool completely.

Note: One slice has 192 calories and 6 grams of fat. Makes 12 servings.