Breakfast Recipes Snacks — 20 May 2013

Celebrate National Pick Strawberries Day!

By: Jodie Shield, RD

Calling all strawberry lovers: May 20th is National Pick Strawberries Day.  I’m so glad strawberries have their own special day because they’re one of the healthiest fruits you can eat.  Researchers at the Illinois Institute of Technology are finding that a cup or two of these juicy red berries everyday may help reduce your risk of cancer and boost your brainpower.   For all of you lucky enough to live somewhere warm and can actually pick your strawberries, check out my recipe for Strawberry Spinach Salad with Feta sponsored by Kmart Playmate Place.  But if you live in the Midwest like me, let’s just say picking strawberries in May is a challenge.  So to help us cool-climate strawberry fans celebrate, I am sharing my recipe for Whole-Wheat Strawberry Bread.  Let me ask your opinion, does “picking” strawberries up from the super market count?

 

Strawberry Bread

Makes 10 servings

Preparation Time: 10 minutes

Cooking Time: 1 hour

Ingredients:

  • 1 ½ cups whole-wheat white flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt (optional)
  • 2 teaspoons ground cinnamon
  • 1 cup sugar
  • 2 cup fresh strawberries, sliced (frozen and thawed will work too)
  • 2 large eggs, lightly beaten
  • ½ cup canola oil
  • ½ cup shopped walnuts or pecans (optional)

Directions:

  1. Preheat the oven to 350-degress F.  Coat a loaf pan with nonstick spray
  2. In a large bowl, combine the whole-wheat white flour, baking soda, salt (if using), cinnamon and sugar.  Make a well in the center.
  3. Put the strawberries, eggs, canola oil and nuts (if using) in the well.  Mix thoroughly until well combined.  Careful not to over mix the batter or your bread will not rise properly.
  4. Pour the batter into the loaf pan and bake at 350 degrees F for about an hour or until a toothpick inserted into the center comes out clean.  Cool about 10 minutes and remove from the pan.

 

Nutrition Information (without optional ingredients): 230 calories, 3 grams protein, 31 grams carbohydrate, 10.5 grams fat, 1 gram saturated fat, 31 milligrams cholesterol, 3 grams dietary fiber, 65 milligrams sodium

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About Author

Jodie
Jodie

Jodie Shield, M.Ed., R.D., L.D.N.
Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

(4) Readers Comments

  1. I love strawberries, too! Thanks for sharing this recipe with my favorite fruit!

  2. Jodie

    Thanks Lynn. Strawberries are so good and good for you! It was great seeing you at IDA. What a great conference and it was great learning the new research about strawberries and health.

  3. Here in New England our farm doesn’t open for strawberry picking until June. But it’s a great way to start off the summer with the family!

    • Jodie

      Hi Ellen,

      Lucky you! Do share one of your favorite strawberry recipes!

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