STRAWBERRY NUT BREAD

 

2 cups white whole-wheat flour

1 cup garbanzo bean flour (or an additional cup of white whole-wheat)
1 tsp baking soda
1 tsp salt
1 1/4 tsp ground cinnamon
2 cups Splenda Baking Blend
2 eggs, beaten
4 egg whites, beaten
1 1/4 cups canola or coconut oil
1 cup chopped pecans
2 cups no-sugar-added frozen strawberries, thawed, with liquid

Preheat oven to 350 degrees.
Spray 2 loaf pans with nonstick cooking spray; set aside.

In a mixing bowl, combine the flours, baking soda, salt, and cinnamon; add the eggs, egg whites, Splenda, oil, pecans, and strawberries. Stir just to moisten all the ingredients.

Divide batter equally between the two prepared loaf pans. Bake at 350 degrees for 60 to 70 minutes until a wooden toothpick inserted in the center comes out clean.

Note: File Photo

Note: This is a bread/dessert and should be treated as such. Do not eat half a loaf. One piece, please. Make this to have when you can share with others or cut slices and put a couple per ziplock freezer bag and get a bag out when you have a sweet tooth. You could also eat this as a breakfast item if you eat it with a protein item.

Splenda Baking Blend is a combination of Splenda and Sugar. It is great for baking, but you can use regular Splenda Granular if you cannot tolerate the blend.