Recipe by CORWYNN DARKHOLME
"This recipe is a favorite from a strawberry farm, here in Florida. There is nothing like warm, strawberry bread for breakfast or an afternoon snack."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/4 cups
1 1/2 cups
frozen strawberries, thawed and drained
1 1/2 cups
I used fresh cut up strawberries that had been mixed with a little sugar.
I thought it was great, and so did everyone else that tried it. Thanks for sharing!!
I was not crazy about this recipe. It calls for way too much oil. I made it a second time using a mixture of butter and applesauce and liked it much better. The flavor is not exceptional either.
THIS WAS GREAT! I took it to work this morning, and it was gone in 10 minutes! The dough gets pretty tough (with all the flour) and turns into a ball and I thought it wouldn't turn out good, but I was wrong. Much better than banana bread.....and I love bananas!
Thanks for sharing Corwynn!
This is an amazing, unique bread! People said there was too much oil, so I substituted some of it for milk and water. I also tasted the batter and decided it was not sweet enough, so I added about a tablespoon of brown sugar. It was absolutely wonderful! Thank you!
I used fresh strawberries that were sprinkled with a little bit of sugar. I made little loaves and gave it away and everyone thought it was good.
I had some frozen strawberries that were begging to be used in something so I made this recipe this afternoon, except that I halved it for 12-muffins, baked at 350 for 30 min. The batter is the consistency of cookie dough so it was very thick and difficult to blend. The amount of oil was staggering (IMHO), so I scaled it to 1/4 c. oil & 1/4 c. applesauce. End result was a decent-tasting muffin, especially when eaten hot w/ melty butter (albeit a bit dense and an unusual texture that I couldn't quite put my finger on, possibly due to the berries being of the frozen variety?) so I'm not too sure that I would make this recipe again.
This was excellent - and I don't care for bread!!! I had left over strawberries I didn't know what to do with... I used a basket of fresh strawberries. I decreased the oil by 1/4 cup but added about that much water to keep it moist and make it easier to fold. I also used pecans because I prefer those to walnuts. And after I put the batter in the loaf pans, I sprinkled cinnamon sugar. The bread came out beautiful - brown and crispy on the outside and soft and moist on the inside. I loved it and it's my new "regular" bread for my kids' snacks and gifts for the neighbors!
In the end this was an OK bread. When I was making it the dough was very dry and wouldn't have formed a loaf had I not added the juice from the strawberries. With the juice it seemed to work fine.
* Percent Daily Values are based on a 2,000 calorie diet.
Florida Strawberry Bread
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 155
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A delicious bread made with fresh strawberries.
See how to make traditional Boston brown bread with molasses.
See how to make moist, slightly sweet corn bread.