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Strawberry Walnut Bread

I think that this version, with buttermilk replacing most of the fat, is great. I suggest that you chop up the strawberries, if they are whole, to distribute them a little more evenly through the batter.

I prefer not to use sugar substitutes, so I have used real sugar. Also, I have reduced the amount of nuts substantially and toasted them for more flavor.

24 servings

• 3 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon cinnamon
• 1/2 teaspoon nutmeg
• 2 cups sugar
• 4 eggs, beaten
• 1 1/4 cups vegetable oil
• 1 teaspoon vanilla extract
• 2 cups frozen strawberries, thawed
• 1 cup walnuts, chopped

Preheat oven to 350 degrees. Cut wax paper for bottoms of two 9-by-5-by-3-inch loaf pans. Then grease the wax paper. Place paper in pans and dust with flour. Set pans aside.

In a bowl, combine sifted flour, baking soda, salt, cinnamon, nutmeg and sugar, then set aside. In another bowl, beat eggs, oil and vanilla together. Add dry ingredients to liquid ingredients. Stir until ingredients are moistened. Stir in strawberries and chopped walnuts.

Divide the batter between the two pans. Bake 60 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans on rack 10 to 15 minutes, then remove loaves and cool on wire rack.

Per serving: 282 calories, 15 g fat, 31 mg cholesterol, 151 mg sodium, 34 g carbohydrates, 4 g protein, 1 g fiber.

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