1/3 cup unsweetened applesauce
2 Tablespoons safflower oil
2/3 cup sugar
1 teaspoon vanilla
1 cup Fresh strawberries, sliced or 1 cup unsweetened frozen berries, thawed
1 ½ cups spelt flour*, oat flour or whole-wheat pastry flour
½ teaspoon baking soda
½ teaspoon baking powder
1-½ teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
½ teaspoon salt
½ cup chopped hazelnuts
Preheat oven to 350 degrees F
Spray one loaf pan or 2 mini-loaf pans with nonstick cooking spray.
In a large bowl, beat the eggs until light and fluffy, about one minute. Add the applesauce, oil, sugar and vanilla. Mix lightly.
Add the flour, baking soda, baking powder, cinnamon, nutmeg and salt to the liquid ingredients and stir until blended.
Gently fold in the strawberries and nuts.
Bake for 40-45 minutes for the small pans, or 55-60 for the bread loaf pan.
Bread is done when a toothpick placed in the center comes out clean.
Remove pans from the oven and let sit on a cooling rack for 10 minutes.
Remove bread from the pans and cool on the rack.
*If using spelt flour, let the batter sit for 10 minutes before placing it in the oven.