University of Illinois Extension
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Strawberry Bread
Total : 60 min Prep : 15 min


    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.

Exchange: 1½ starch, 2 fat
Carbohydrate Units: 1.5
Nutrition Facts
Servings per Recipe:
14 slices
 Amount Per Serving
 Calories 192      Calories from Fat 90
% Daily Value 
15% Total Fat 10g
9% Cholesterol   27mg
5% Sodium   119mg
7% Total Carbohydrate   21g
0%   Dietary Fiber   0g
0%   Sugars   0g
8% Protein   4g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: