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

Sprinkle 1 tablespoon sugar over strawberries in medium bowl. Gently mash to start juices flowing. Let stand at room temperature for 1 hour. Heat oven to 350 degrees. Toast walnuts on a baking sheet in oven for 8 to 10 minutes until golden brown. Blend egg substitute, oil, buttermilk, 1 cup sugar, brown sugar, vanilla and cinnamon in large mixing bowl.

Add strawberries with accumulated liquid and mix well. Add flour, baking soda and salt. Blend well and add nuts. Pour into 2 (8 x 4- inch) loaf pans which have been generously sprayed with non-stick vegetable coating. Tap pans on flat surface to remove bubbles. Bake 55 to 60 minutes or until wooden pick inserted in center is withdrawn clean. Cool on wire rack.