Reviewed: Nov. 22, 2009

Amazing cake!

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Reviewed: Nov. 21, 2009

While the flavor of this bread is good, I didn't care for the texture. It was very most, almost puddding-like. The color was a very dark red, almost a brown. I was expect more of a quick bread texture. I won't be making this again.

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Elle

Cooking Level: Expert

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Reviewed: Nov. 10, 2009

Delicious and moist. I followed one reviewer's suggestion and dusted the loaf pans with grandulated sugar for a nice crunchy coating. I substituted Chambord (1 TBSP) and 1 TBSP of strawberry jam for the extract. I have made the bread many times and it is a keeper!

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Quilt Lover

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Reviewed: Oct. 24, 2009

I added cocoa powder to add something to the bread and it kind of over powered the strawberry. Next time I will go as the recipe says.

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Justina

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Reviewed: Oct. 21, 2009

This receipe has started a tradition in my family, everyone in my family looks forward to the holidays knowing I will make this bread. THANKS A MILLION!

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goddess_jn

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Reviewed: May 9, 2009

I had never heard of a strawberry loaf, and was pleasantly surprised by this recipe. I don't like strawberry cake, so I was skeptical, but this bread tastes like strawberry jam. I made a half recipe with a few alterations: 1. I didn't have strawberry extract, so I used an equal amount of strawberry jam 2. I omitted the cinnamon 3. I added 1 tsp of vanilla extract 4. I did not make the glaze. Other than that I followed everything in the original recipe, and it turned out great. It's really light and fluffy, and not overpoweringly sweet. My loaves did not get the nice pink color that's in the other picture--maybe because I used jam instead of extract? Overall, this is a surprisingly good loaf.

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chloeliz

Cooking Level: Intermediate

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Reviewed: Apr. 19, 2009

This bread is so delicious. It's become a thing people know me for in the past year. I will make it whenever I have strawberries a bit past their prime, although I'm sure it tastes just as great with frozen strawberries. Sometimes I'll put sugar in the pans for a sweet crispy surprise. I've never used strawberry extract just because I always have vanilla on hand, and it seems to do the trick. Also I've only made the glaze once because this bread is too delicious and the texture too perfect to supplement. I'm so glad I found this recipe, it'll be in the books for years to come. :)

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Chri

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 5, 2009

I MADE THIS RECIPE EXACTLY AS YOUR DIRECTIONS SAY. HOWEVER, THE BREAD WAS NOT EVEN REMOTELY PINK AND TASTED LIKE A CINNAMON BREAD. I DO A LOT OF BAKING FOR MY FAMILY AND FOR OTHERS SO I AM NO STRANGER TO BAKING. THE LOAF TASTED GOOD BUT DID NOT RESEMBLE THE PINK BREAD YOU SHOW. THE CINNAMON MEASUREMENT IS EXCESSIVE. USUALLY A RECIPE CALLS FOR NO MORE THAN A TEASPOON.

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Cake Lady

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Reviewed: Mar. 29, 2009

Everyone raved about this Strawberry bread it is really so moist and tasty. I will serve it for Easter with Strawberry ice cream on top. I may have to make my strawberries in syrup, since just one place sell them in Panama City. One of my favorite recipes.

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Barbara Y

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Reviewed: Mar. 12, 2009

This was just okay in my opinion...nothing great.

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WITZETTE

Cooking Level: Intermediate

Home Town: Baldwinsville, New York, USA

Living In: Port Saint Lucie, Florida, USA

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Reviewed: Feb. 26, 2009

This bread is delicious and easy. I will definitely make it again. I did make some amendments to the recipe. I did not use the strawberry extract; I replaced it with vanilla. Instead of using frozen strawberries, I used fresh, and I did not use the glaze. The bread still turned out perfectly and had a fantastic taste.

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redsonja

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Reviewed: Dec. 31, 2008

I really enjoyed this recipe! I used fresh strawberries instead of frozen sweetened ones, and I think if they had been pre-sweetened that it would have been really overpowering. I also used vanilla extract (I couldn't find strawberry extract anywhere), and it worked wonderfully as a substitute. My bread also caved in the middle - and got kind of soggy in the center after I poured the "frosting" over it. I'm not exactly a baker though, so I'm not sure what I did wrong. However aesthetics aside, everyone loved it, and I would definitely make it again! :)

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Beth

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Reviewed: Dec. 15, 2008

Great bread!! I do not add the topping I think the bread is perfect without it. A Christmas present favorite in my family.

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jessligas

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Reviewed: Dec. 5, 2008

Oh my gosh! This is scrumptious. Like other reviewers, I couldn't find strawberry extract and instead used 1 tsp. of vanilla. I also only used 1 tsp. cinnamon because a tablespoon seemed like a lot to me. And I had to cook the bread closer to an hour. The only bummer is that when I set the loaves outside to cool for 15 minutes, a racoon ran off with one of them! I guess even the woodland creatures liked it...

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erdooley

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Reviewed: Oct. 8, 2008

I also did not have strawberry extract and instead subbed a tiny bit of vanilla. This recipe turned out good, but I gave it three stars simply because I was hoping for a purer strawberry flavor and less "spice cake" flavor. This is probably because I skipped the extract, so I will attempt it again with strawberry and maybe less cinnamon.

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cupcakequeen

Cooking Level: Intermediate

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Reviewed: May 7, 2008

This bread is unbelievably moist and tastes WONDERFUL. I will definitely be making this again and sharing it with my whole family. Thank you so much!

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GIRLIESOGROOVY

Cooking Level: Intermediate

Home Town: Paso Robles, California, USA

Living In: Merced, California, USA

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Reviewed: Mar. 11, 2008

Right out of the oven, this was way too sweet. I love sweet foods, and this was just too much. I was about to toss the bread the next day, but instead tried more of it. It was much better on day two and three. We didn't have any left on day three. I agree that the bread needs to be cooked a bit longer. I also used sugar instead of flour to prepare the pans. It makes the crust a bit crispy.

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TAZMOMMY

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Carlsbad, New Mexico, USA

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Reviewed: Feb. 2, 2008

Didn't have strawberry flavoring on hand so used almond. Was very dissapointed, it didn't turn out well at all. Perhaps I'll try agian with strawberry flavoring next time!

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