Servings: 12

Weight Watcher Smart Points: 20

Preparation Time: 10 Minutes

Cooking Time: 55 Minutes

Ready In: 65 Minutes



    1. Spray 2 9x5x3 inch loaf pans with non-stick spray
    2. Pre-heat oven to 350 degrees.*I revised this recipe 5-13 after realizing I left out a step.Sprinkle sugar over strawberries and allow to sit an hour or 2
    3. (I like to leave the strawberries in chunks, but you can chop as small as you like.) This will bring out the juice in the strawberries
    4. In a large bowl, combine first four ingredients
    5. In a seperate bowl, whisk eggs and oil
    6. Add eggs and oil to dry ingredients; stir lightly until just combined
    7. Add strawberries and juice
    8. (You should have about 1 cup of juice
    9. If you do not have that much juice, you may need to add milk so that the batter is not too dry/thick.) Divide mixture into 2 loaf pan and bake 45 to 55 minutes or until toothpick inserted in center comes out clean
    10. I used 2 large pans, if you're pans are small you may need to cook longer
    11. Remove bread from oven and cool for 5 - 10 minutes before inverting on serving dish.You can also add pecans or coconut to the recipe for variation.

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