What’s not to love about the versatile and deliciously sweet strawberry? Perfect when eaten as is, added to baked goods or thrown into salads, this mighty fruit is chock full of antioxidants called polyphenols, which help protect against heart disease and cancer, pump up HDL (good) cholesterol and lower blood pressure. Strawberries are also a great source of vitamins C and K. And they also supply you with a good dose of fiber, folic acid, manganese and potassium.
Strawberries are at their peak in most parts of the nation late April through August. However, California’s strawberry growing season is nearly year-round, with production shifting depending on the weather from north to south and back again. So whether you’re getting these bright red berries fresh or frozen from the grocery store, why not give our Strawberry-Apple Walnut Bread a try.
Strawberry-Apple Walnut Bread
Makes 1 loaf or approximately 10 – 1 inch slices
- 2 cups strawberries, hulled and diced (reserve 2 berries to slice and place on top of the bread)
- 2/3 cup apple, cored and diced
- 1/3 cup raw walnuts, chopped
- 1/2 cup unsweetened apple sauce
- 1/2 cup brown sugar
- 6 oz plain nonfat Greek yogurt
- 1 tbsp canola oil
- 1 large egg, beaten
- 1 tsp vanilla extract
- 1 1/2 cup whole wheat flour
- 1/2 cup white flour
- 1/4 cup quick-cooking rolled oats
- 1 tsp kosher salt
- 1 tsp baking soda
- 1 tsp cinnamon
1. Prep ingredients, first hulling and dicing the strawberries, then coring and dicing the apple. Chop walnuts and set aside. Preheat oven to 350 degrees F. Lightly oil a bread loaf pan and dust with flour.
2. In a large bowl, combine apple sauce, brown sugar, yogurt, canola oil, egg and vanilla extract. Stir in diced apple.
3. In a separate bowl, add dry ingredients — both flours, oats, salt, baking soda and cinnamon — and combine thoroughly.
4. Fold dry ingredients into apple mixture. Stir in strawberries and walnuts.
5. Pour into prepared pan, top with sliced strawberries and pop in the oven. Bake for about 1 hour and 10 to 15 minutes or until a tester inserted into the center of the loaf comes out clean.
6. Let rest in pan for 10 to 15 minutes, then turn out onto a rack to cool.
Based on serving size of approximately 1 inch slice.
- Calories: 195
- Total fat: 3g
- Saturated fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Sugars: 14g
- Protein: 6g
- Cholesterol: 19mg
- Sodium: 337mg
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Lisa is the director of content strategy at Zipongo. Her experiences include editorial and strategy at both start-ups and enterprise companies along with cooking at a top restaurant in NYC.