Ingredients
The following ingredients have 10 Servings
- 5- ounces (140 g) frozen unsweetened strawberries, (thawed)
- Scant 2/3 cup (165 ml) neutral flavored vegetable oil, ( such as canola)
- 2 large eggs, (at room temperature, well beaten)
- 1 ½ teaspoons cinnamon
- 1 teaspoon vanilla extract
- 1 1/2 cups (218 g) low FODMAP, gluten-free all-purpose flour, (such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour)
- 1 cup (198 g) sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (100 g) toasted walnut or pecan halves, (finely chopped)
Instruction
- Position rack in lower thirds of oven. Preheat oven to 350°F (180°C). Coat the inside of a 9-inch by 5-inch (23 cm by 12 cm) loaf pan with nonstick spray, then line the bottom and sides with parchment paper, allowing an overhand on the two short ends.
- Mash the strawberries in a medium-sized mixing bowl with a fork or pastry blender. Whisk in the oil, beaten eggs, cinnamon and vanilla extract until well combined.
- In large bowl, whisk together the flour, sugar, baking soda, salt and nuts.
- Add the wet strawberry mixture to the dry ingredients, stirring and folding just until blended. Make sure you get to all the pockets of flour. Scrape batter into pan.
- Bake for about 40 to 45 minutes or until a bamboo skewer inserted in the center comes out clean. Cool on rack for 10 minutes, then use the overhanging parchment to help unmold and cool the bread directly on the rack. Bread is ready to eat or double wrap in plastic wrap and place in a zip-top bag and store at room temperature for up to 3 days.
