1 tbsp. sugar
3 c. whole fresh strawberries, or 3 c. frozen strawberries, thawed and drained
1/2 c. walnuts, chopped
1 c. liquid egg substitute
1/2 c. each canola oil, buttermilk
1 c. sugar
1/4 c. packed brown sugar
2 tsp. each vanilla, ground cinnamon
3 c. unbleached flour
1 tsp. baking soda
1/2 tsp. salt

1. Sprinkle 1 tablespoon sugar over strawberries in a medium bowl. Gently mash to start juices flowing. Let stand at room temperature for 1 hour.

2. Heat oven to 350 degrees. Put walnuts on baking sheet. Toast in oven until golden brown, 8 to 10 minutes. Watch carefully - they burn easily; set aside.

3. Blend egg substitute, oil, buttermilk, 1 cup sugar, brown sugar, vanilla and cinnamon in large bowl. Add strawberries with any accumulated juice and mix well. Add flour, baking soda and salt. Blend well and add nuts.

4. Pour into two 5 or 6 cup loaf pans (8x4 inch) generously sprayed with non-stick vegetable coating. Tap pans on flat surface to prevent bubbles. Bake until pick inserted into center is withdrawn clean, 55 to 60 minutes. Cool on wire rack.