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Strawberry Walnut Bread (Reduced-fat)

24 servings

• 2 eggs
• 2 egg whites
• 1-3/4 cups sugar
• 1/3 cup canola oil
• 1/2 cup low-fat buttermilk
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 cups frozen strawberries, thawed and chopped
• 1/4 cup walnuts, chopped and toasted

Preheat the oven to 350 degrees. Spray two 9-by-5-by-3-inch loaf pans with nonstick cooking spray. Cut wax paper to fit into the bottom of each pan; place paper in pan and spray. Sprinkle the inside of the pans with flour and knock out excess. Set aside.

In a large bowl, beat together the eggs and egg whites until frothy. Add the sugar and beat again. Add the oil, buttermilk and vanilla, and beat again. In a separate bowl, combine the flour, baking soda, salt, cinnamon and nutmeg. Add the chopped strawberries and toasted walnuts to the flour mixture and stir to coat. >/p>

Add the flour mixture to the egg mixture and mix until moistened. Do not overmix. Divide batter between the two pans and smooth the tops. Place pans in the preheated oven. Check for doneness by inserting a sharp knife into the center of the cake (if it comes out clean, it's done) at 50 minutes; continue cooking until done if needed.

Cool in the pans for 15 minutes, then remove from the pans and remove the paper on the bottom. Cool completely, then wrap tightly.

Per serving: 172 calories, 4 g fat, 16 mg cholesterol, 112 mg sodium, 31 g carbohydrates, 3 g protein, 1 g fiber.

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