Reviewed: Nov. 25, 2005

Before discovering this recipe at the allrecipes.com website, I'd never heard of strawberry bread. Man, what a discovery! I will prepare this again and again. It's closer to cake than bread, but what does the name matter? It's moist, sweet but not overly sweet, unique, and spotlights strawberries--my favorite fruit. What more could we ask for? Five stars and beyond! I wouldn't change a thing.

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52 users found this review helpful

Reviewer:

CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

Reviewed: Jan. 15, 2006

This turned out really good followed it exactly.

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9 users found this review helpful

Reviewer:

StylinCook

Cooking Level: Expert

Home Town: Lewiston, Maine, USA

Living In: Auburn, Maine, USA

Reviewed: Jun. 6, 2006

This is wonderful cake/bread. Will be a favorite with us. I however found the added sweetness of the sauce was unnessasery,so will leave the sauce off in the future.

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26 users found this review helpful

Reviewer:

ZENUJ

Reviewed: Oct. 9, 2006

This bread is very moist and delicious. Instead of buying strawberry extract, I used 1 tsp. vanilla in the bread batter, and in the glaze I used about 1/2 tsp. vanilla plus a few drops of orange extract. I also use granulated sugar instead of flour whenever greasing the pans for quick breads. It makes a sweet little crust on the underside that is much more appealing than flour residue. Loved the recipe - will definitely make it again.

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175 users found this review helpful

Reviewer:

Bethany

Reviewed: Dec. 17, 2006

This bread is definitely more like a dessert bread, but very good. However, its a little sweet for my liking, so I'll use less sugar next time.

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1 user found this review helpful

Reviewer:

Mandi

Cooking Level: Expert

Reviewed: Dec. 18, 2006

This bread had a wonderful flavor. I have never had strawberry bread before, but it was much more than I expected! I would suggest if you don't intend to eat it up fast that you don't put the glaze on it after it bakes. Make the glaze and reserve it to place on slices. I found that it made the bread have a clammy texture because we didn't eat the two loaves right away.

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61 users found this review helpful

Reviewer:

Shauna

Cooking Level: Intermediate

Home Town: Auburn, New York, USA

Living In: Hilton, New York, USA

Reviewed: Dec. 26, 2006

This was a great recipe! I did not make the sauce and found that the bread is sweet enough. I followed the rest of the recipe exactly. Thanks for the great recipe!

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10 users found this review helpful

Reviewer:

Robyn

Reviewed: Jan. 15, 2007

I looked in two grocery stores (Kroger and Super Target) and could not find strawberry extract, so I used vanilla extract based on another review. I thought this was a very tasty bread, but thought the cinnamon was a little overpowering (although this may have been because I didn't use the strawberry extract). I will make this again.

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13 users found this review helpful

Reviewer:

georgiamom

Reviewed: Jun. 5, 2007

oh YUM! ok so i didnt have any strawberry extract, and i needed to use up the strawberries in the fridge.. so although i only made 1 loaf (half recipe) i used the full 2 tbsp of strawberry jam instead of extract to make up for sweetness (that sweetened frozen strawberries have vs fresh ones). This is the most fab, gorgeous, pinkest bread - ever!

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41 users found this review helpful

Reviewer:

MUNKYFOOD

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Lewisville, Texas, USA

Reviewed: Aug. 20, 2007

This is one of my favorite bread recipes! My sis made it first, and sent it too me all the way from ND! And stayed moist! When I made it, I didn't have strawberry extract so I used a mix of almond, vanilla and a minimal amount of lemon extracts! It was wonderful! I also added a struesel toping from the banana crumb muffin recipe from this site, for some added sweetness. I followed other reviews and opted not to use the strawberry topping. Thanks!

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19 users found this review helpful