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Strawberry Tea Bread

20 servings

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon cinnamon
• 2 cups sugar
• 1/2 cup chopped pecans or walnuts, toasted
• 1 cup liquid egg substitute or egg whites (about 6)
• 2 tablespoons canola oil
• 1 1/4 cups reduced-fat buttermilk
• 1 teaspoon vanilla extract
• 2 pints fresh strawberries, chopped (about 4 cups)

Preheat the oven to 350 degrees. Spray two 5-by-9-inch loaf pans with nonstick baking spray with flour, or sprinkle flour over regular spray and knock out excess. Set aside.

Combine the flour, baking soda, salt, cinnamon, sugar and nuts in a bowl; mix well and set aside.

In a large bowl, lightly beat egg substitute or whites, then beat in oil, buttermilk, vanilla and strawberries. Add dry ingredients and combine until moistened, being careful not to overmix.

Pour the batter into the prepared pans and smooth the tops. Bake for about 50 minutes, or until a sharp knife inserted into the center comes out clean.

Cool in the pans on racks for about 10 minutes, then turn out of pans and finish cooling on racks. Wrap in plastic wrap when cool. The bread can be served alone or with low-fat or nonfat cream cheese as a spread.

Cut each loaf into 10 slices.

Per serving: 189 calories, 4 g fat, 1 mg cholesterol, 150 mg sodium, 36 g carbohydrates, 4 g protein, 1 g fiber.

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