Strawberry Bread (3 PTS)

Recipe Ingredients

		Vegetable oil spray
3 cups	187g / 6.6oz	All-purpose flour
1 tablespoon	15ml	Ground cinnamon
1 teaspoon	5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
5 teaspoons	25ml	Egg whites (large)
1 teaspoon	5ml	Vanilla extract
1 1/2 teaspoons	7.5ml	Black walnut flavor*
1		Butter Buds® brand - butter flavored mix
		(never have this so I
		Just use butter flavor extract and some
		Applesauce!)
2 1/4 cups	445g / 15oz	Granulated sugar
1 cup	237ml	Drained - unsweetened
		Applesauce (drain in a colander lined
		With a
		Paper towel until not so 'wet')
2 1/2 cups	592ml	Fresh strawberries - sliced thick
1/4 cup	36g / 1.3oz	Fine chopped walnuts

Recipe Instructions

Set the oven rack to the middle and preheat the oven to 350 degrees.

Lightly spray the interior bottom and sides of two 9-by-5-by-3-inch loaf

pans with the vegetable oil. Dust with flour, knocking out excess. Set

aside. In a medium mixing bowl whisk or stir the flour, cinnamon, baking

soda and salt together. Set aside. In a large mixing bowl of an electric

mixer, beat the egg and egg whites on medium speed until frothy about 30

seconds. Stop the mixer. Add the vanilla, black walnut flavor, Butter Buds,

applesauce and sugar, and mix on medium speed until the sugar seems to

dissolve. By hand, stir in the strawberries. Add the dry ingredients,

stirring until just moistened, about 20 seconds. The batter will appear

slightly lumpy. Divide the batter equally between the prepared loaf pans.

Dust the top of each with 1/4-cup of the walnuts. Bake for 60 minutes or

until a toothpick inserted in the center comes out clean. Cool in the pans

on wire racks for 5 minutes. Lift the breads out onto a wire rack and cool

completely.

Makes 24 servings

155.69 Cal (5.58% from Fat, 7.08% from Protein, 87.30% from Carb); 2.79 g

Protein; 0.98 g Tot Fat; 0.08 g Sat Fat; 0.59 g Poly Fat; 34.39 g Carb;

1.13 g Fiber; 9.91 mg Calcium; 116.73 mg Sodium; 68.73 mg Potassium; 0.00

mg Cholesterol

Shared by: Kimberly, Healthy Recipes

MC Formatted by Mary [[email protected]]

Source:
Cooking Light Magazine, March 1996

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