Reviewed: Sep. 12, 2009

when I made this bread, it overflowed my 9" x 5" pan; plus I baked it for 80 minutes and it still was not done in the center. However the part of the bread that was done and I tasted, was very good.

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Jamie

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Reviewed: Jun. 11, 2009

Make some changes and you've got yourself a real winner. As is, it's so-so. Changes: Use frozen strawberries, 1 1/4 lbs. Allow the strawberries to thaw until mushy (Watch out, the bags tend to leak) and retain the juices. Smoosh or chop the strawberries into smaller pieces. Add smooshed strawberries AND juices and then mix as directed. Pour into two loaf pans; the recipe with the added goo really peaks if you put it in a square pan. With these corrections, it's a 5-star, really strawberry-ish strawberry bread.

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Debra

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Reviewed: May 5, 2008

This recipe was really a hit. I made the loaves in the two loaf pans as recommended and had enought to last for 1 week. I decreased the oil to 1/4 cup and used 1 cup applesauce instead. This was very, very good. I will definitely make this again.

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KinyaMcNeil

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Reviewed: Mar. 18, 2008

This is almost identical to a recipe I make and love, so I will post my differences here: 1TBS of cinn instead of tsp, 1c of oil instead of 1 1/4, and 2 packages of strawberries instead of 1. Definitely put in two pans! I don't thaw the berries, then I chop them while frozen, then coat them in a spoonful of flour (removed from the recipe, not extra). This way they remain buoyant. Also, a healthy version is as such: 1c sugar, 2 eggs/2 egg whites, and replace half oil with applesauce.

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bluestarsister

Cooking Level: Expert

Living In: Iowa City, Iowa, USA

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Reviewed: Aug. 18, 2007

This recipe has way too much oil in it and too many eggs. I reduced the amount of oil to 1/2 cup but didn't reduce the eggs and it still turned out gummy. Great flavor, just heavy consistancy.

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Angelina

Cooking Level: Expert

Home Town: Gilmer, Texas, USA

Living In: Oneida, New York, USA

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Reviewed: Jul. 2, 2007

I followed this recipe exactly and it had no taste! I had a ton of batter so I made a loaf of bread and muffins. The bread was very mushy on the bottom and the muffins had no taste.

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Meg78

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Reviewed: Nov. 20, 2006

A family favorite at the holidays. I do increase the cinnamon to 1 tablespoon

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LIZK65

Cooking Level: Intermediate

Home Town: Roswell, New Mexico, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Mar. 25, 2006

Not bad, but not great either. Very little strawberry taste to this bread. Also, to get the middle done, the outside gets very crusty.

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Laura T

Living In: Rockwall, Texas, USA

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Reviewed: Nov. 17, 2005

This was really interesting! Real unique bread- and a great way to use up over ripe strawberries. I thought the bread was more like a cake in it's desnisty :)

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Shells

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Sep. 5, 2005

This bread has become a quick and easy favorite in my family!

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soupiecore

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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Reviewed: Jul. 24, 2005

Great and easy! Used canned strawberries (drained them of course) and some leftover canned pineapple leftover from the night before (also drained). I thought less sugar would have been better. Next time I think I will reduce it to a cup instead of two.

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PEARLJEN75

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Reviewed: May 9, 2005

Not bad, but not very stawberry tasting.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Apr. 18, 2005

Absolutely wonderful! Very easy to make and tastes great. I split it in two and made two smallers loaves, one with nuts the other without, and both tasted very good.

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BOWLERGIRL81

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2005

This is very good. I followed the directions, but found I had to cook it about 15 minutes or so longer in order for the center to fully cook

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DEMESA

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Reviewed: Feb. 10, 2005

Since I (still) had so many strawberries left from last year, I needed to do something with them. This bread is very good. Next time I will put more berries in, though. I estimated the 10 oz, from my stash of about 16 cups. I had but one problem with the recipe: my 9x5 loaf pan is, in fact an 8.5x4.5. Maybe its me, or maybe Pyrex is just making them smaller nowadays, but as a result, the bread overflowed the pan & i had to carve off the excess & put it on a cookie sheet to finish baking. Also as a result, the bake time went up by almost an hour. I definitely should have separated the batter into two loaves in my case. Eh, next time I'll know.

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CYNDIE4

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Roscoe, New York, USA

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Reviewed: Dec. 26, 2004

This is the same recipe that I have used for more than 15 years. It is great for a tea or brunch served with strawberry butter (strawberry jam, butter and a dot of lemon juice mixed together). I left the pecans out this time to make it more "kid friendly" for my children who despise nuts. Also, I used whole strawberries instead of sliced and tried to chop them up after I added them to the batter. Big problem there -- it also effected the baking so only used sliced or crushed strawberries.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Nov. 25, 2004

AWESOME! I lost my first recipe of strawberry bread, and this one is way better than the one I lost. Great strawberry taste, the cinnamon doesn't overpower the flavor.

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MYSTKDREAMER

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Reviewed: Nov. 24, 2004

I made this with 2 smaller loaf pans and substituted the pecans with walnuts. It was absolutely fantastic! Great with cream cheese too. Will definitely make it again.

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YESOPENILNO

Cooking Level: Intermediate

Living In: Long Beach, California, USA

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Reviewed: Jun. 9, 2002

i don't care for the taste of this bread but a dear friend,loves this bread and i make it for him whenver he asks. i make sure to chop the strawberries so i don't have large lumps at the bottom of the loaf and i make in 2 disposable loaf pans, regular size. this freezes well.

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DEBORAH

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Reviewed: Jan. 25, 2002

Yeeech! Awful. You cannot tell it's strawberry bread. The strawberries that you mix in cease to exist when it's done and all you're left with is heavy bread with a lot of nuts in it. Don't make it, you'll regret it. I threw it away after a slice.

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SPETROVICH

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