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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This is a lower fat version of Strawberry Bread by Miss Erin Clotfelter. Ingredients:
1 cup strawberry puree (2 10 oz pkgs frozen or 2 pints fresh) |
1 cup egg substitute |
1 cup oil substitute (such as smucker's baking healthy) |
3 cups flour |
1 1/2 cups sugar |
2 teaspoons cinnamon |
1 teaspoon baking soda |
Directions:
1. Preheat oven to 350°F; grease the bottoms and 1/2 up the sides of (2) 9x5 loaf pans. Set aside.
2. In a large bowl, combine strawberry puree, eggs, oil, and sugar.
3. In a second bowl, combine flour, cinnamon, and baking soda.
4. Slowly add the flour mixture to the strawberry mixture, stirring just until blended.
5. Pour batter into loaf pans, filling 2/3 full.
6. Bake 40-50 minutes at 350°F or until toothpick inserted in the center of the loaf comes out clean.
7. Cool on wire rack for 10 minutes, then remove loaves from pans and continue cooling on rack.
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