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 |