STRAWBERRY BREAD

1/2 cup pecans or walnuts, chopped
1 tablespoon sugar
3 cups whole fresh strawberries (or 3 cups frozen, thawed and drained)
1 cup liquid egg substitute
1/2 cup canola oil
1/2 cup buttermilk
1 cup sugar
1/4 cup brown sugar, packed
2 teaspoons vanilla
2 teaspoons cinnamon
3 cups unbleached flour
1 teaspoon baking soda
1/2 teaspoon salt

Toast nuts in a 350 degree F oven 8 to 10 minutes until golden brown. Watch carefully; they burn easily. Set aside.

In a medium bowl, sprinkle 1 tablespoon sugar over strawberries. Gently mash to start juices flowing; then let stand at room temperature 1 hour.

Using electric mixer, blend egg substitute, oil, buttermilk, 1 cup sugar, brown sugar, vanilla and cinnamon. Add strawberries and mix well with a spoon. Add flour, baking soda and salt. Blend well and add nuts.

Pour into two 9 by 5 inch loaf pans generously sprayed with non-stick vegetable coating. Tap pans on flat surface to remove bubbles.

Bake in a preheated 350 degree F oven for 55 to 60 minutes.

Makes 2 loaves, 16 slices each