Strawberry Bread Lite
Light, fruity, and irresistibly moist, Strawberry Bread Lite is the perfect guilt-free indulgence for any time of day. Made with fresh, juicy strawberries, this wholesome loaf combines coconut sugar, unsweetened applesauce, and low-fat Greek yogurt for natural sweetness and a tender crumb, all without the need for heavy oils or butter. A touch of vanilla and almond milk lends a subtle, creamy aroma, while the quick prep time (just 15 minutes!) makes it an easy go-to recipe for busy mornings or relaxed brunches. Best enjoyed fresh out of the oven or chilled, this healthier take on classic strawberry bread pairs perfectly with a dollop of yogurt or a drizzle of honey. Plus, it’s low-fat, refined-sugar adaptable, and packed with flavor, making it an ideal treat for health-conscious bakers and strawberry lovers alike.
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Recipe Information
Ingredients
- 1.5 cups Fresh strawberries
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Coconut sugar (or granulated sugar)
- 0.5 cups Unsweetened applesauce
- 0.5 cups Plain Greek yogurt (low-fat or non-fat)
- 1 large Egg
- 1 teaspoons Vanilla extract
- 0.25 cups Almond milk (or any milk alternative)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper.
Wash and hull the fresh strawberries. Chop them into small, bite-sized pieces and set aside.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. This will be your dry mixture.
In a large mixing bowl, combine the coconut sugar, unsweetened applesauce, Greek yogurt, and egg. Whisk until smooth and creamy.
Add the vanilla extract and almond milk to the wet mixture and whisk until fully combined.
Gradually fold the dry mixture into the wet mixture. Stir gently until just combined. Avoid overmixing; it’s okay if the batter looks slightly lumpy.
Fold the chopped strawberries into the batter, ensuring they are evenly distributed.
Pour the batter into the prepared loaf pan and spread it out evenly with a spatula.
Bake in the preheated oven for about 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10–15 minutes. Then transfer it to a wire rack to cool completely before slicing.
Slice and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 16% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 224 mg | 74% | |
| Sodium | 1697 mg | 74% | |
| Total Carbohydrate | 343.2 g | 125% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 146.1 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 360 mg | 28% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1285 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
