| 1. |
Place the strawberries in a medium bowl and mix in sugar. |
| 2. |
Preheat oven to 350 °F (175 °C). Line an 8x4x2 1/2" pan with parchment paper and set aside. |
| 3. |
In a large bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Make a well in the center and set aside. |
| 4. |
Whisk in the egg substitute and the olive oil into the bowl with the strawberry mixture. |
| 5. |
Add the strawberry mixture all at once to flour mixture. Stir just until moistened (the batter will be lumpy). |
| 6. |
Pour the batter into the pan with the parchment paper. |
| 7. |
Bake for 60 minutes. Check the bread after the first 30 minutes and cover with aluminum foil to prevent over browning. Use a wooden toothpick inserted near the center to make sure it's done (the toothpick should come out clean). Gently remove loaf from pan and cool on a wire rack for at least 10 minutes before slicing. |
