Reviewed: Feb. 14, 2012

I made this last night for my husbands co-workers and he called me to say that they are loving it. Like many of the comments suggest, I increased the cinnamon to 1 tablespoon. This recipe fits perfectly in my standard size Bundt pan. I spray it well with pan spray and sprinkle it with sugar to give the exterior an extra crunch. I also always toast the nuts before I put them in. Once it is cooled, I slice it and then put a bowl or stemware glass in the center to hold some whipped cream cheese (usually with some fresh diced strawberries stirred in). YUM!

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Reviewer:

Patty

Cooking Level: Expert

Reviewed: Jan. 29, 2011

I LOVE this bread. One thing I dont get (and please explain to me if u can, as I am not much of a baker to begin with) but the 1 hour baking time is nearly not even close to how much time my loaf needs to bake... what am I doing wrong?? The recipe makes enough for 2 loaves, so obviously Im not fitting too much into one load pan.. or am I?

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Reviewer:

Nadia

Reviewed: Jan. 24, 2011

I have to give this only 3 stars because it didn't turn out right for me. I made it exactly as written; I used mostly sunflower oil for the "vegetable oil", but finished that bottle and used a little soybean oil for the rest. Also, I've couldn't find a 10-ounce package of strawberries, but measured it out from a 1-lb. package I had. Like several other baking recipes, this turned out very runny inside (I live at a high elevation). At the 1 hour mark, the dish visibly sloshed when I went to test it; at 1:10, the top was pretty well done, but the tester showed that the insides were still pretty wet. I was worried about the dish half-burning, so I took it out at that point. I cut the very-well-done end piece off, and the goopy innards ran out. I then let the remaining "bread" bake in the cooling oven. I will say that the taste of the ingredients was very nice; I had been skeptical about strawberries mixed with pecans. If I could find out how to adjust this to get the texture right, I might bump my rating up to 4 or maybe even 5 stars. After refrigeration, when I reheated the leftovers briefly in the microwave, the "bread" had firmed up a bit, and now had more like a gooey interior, and was more like a cake than a bread, for sure. I did enjoy the rest of the dish; I just wish that it had turned out much better.

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Reviewer:

SPOOTY

Cooking Level: Intermediate

Reviewed: Sep. 13, 2010

i used whole wheat flour and fresh strawberries the first time i made it and it was really good....i've got it baking in the oven again but this time i used 2/3 wheat flour, 1/3 AP flour and made a second loaf with frozen peaches and added vanilla.....YUM!....i'm taking it for my daughter's first day of preschool for snack!

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3 users found this review helpful

Reviewer:

nikmarie1117

Supporting Member (Click to learn more about Supporting Membership)

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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Reviewer:

Jamie

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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Reviewer:

Debra

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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Reviewer:

KinyaMcNeil

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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Reviewer:

bluestarsister

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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3 users found this review helpful

Reviewer:

Angelina

Cooking Level: Expert

Home Town: Gilmer, Texas, USA

Living In: Oneida, New York, USA

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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2 users found this review helpful