University of Illinois Extension

Strawberry Bread


2 eggs
½ cup Splenda
½ cup sugar
½ cup oil
½ of package (3-ounce) sugar-free strawberry gelatin
1 cup fresh (or frozen, thawed) strawberries, mashed
¼ cup finely chopped nuts
1½ cup flour
½ teaspoon baking soda
¾ teaspoon cinnamon


  1. Preheat oven to 350°.
  2. Beat eggs; add sugars and oil and beat until light and fluffy.
  3. Stir in dry gelatin, strawberries, and nuts; mix well.
  4. Add flour, soda, and cinnamon; mix just until blended.
  5. Bake at 350°F in greased 8½ x 4½ inch loaf pan for 50 minutes or until toothpick inserted in center comes out clean.
  6. Cool for 10 minutes before taking out of pan.
  7. Note: Best when made a day ahead. Freezes well.

Total time: 1 hour
Preparation time: 15 minutes

Nutritional Facts

Calories: 192
Calories From Fat: 90
Total Fat: 10 g
Cholesterol: 27 mg
Sodium: 119 mg
Protein: 4 g
Carbohydrates: 21 g
Dietary Fiber: 0 g
Exchange: 1½ starch, 2 fat
Carbohydrate Units: 1.5