Reviewed: Aug. 16, 2008

Yum! This got gobbled up in my house. Used about 1 1/2 cups sugar instead of the full amount. Next I will also try substituting whole wheat for some of the white flour.

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DEBLUVS2COOK


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Reviewed: Aug. 13, 2008

I made this over the 4th of July weekend since we were having a lot of family staying with us. Needless to say...it didn't last long! Everyone loved it! Made the recipe just as is!

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Catlin

	Cooking Level: Intermediate Living In: Mcpherson, Kansas, USA
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Reviewed: Aug. 4, 2008

I work as a cook for an Assisted Living facility my residents LOVE this bread. It is a great addition to the Dessert menu and we rerlly FRESH Fruit in a new and different way.

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I did follow other reviewers suggestions and reduced sugar, added cinnamon and mashed half of strawberries. The bread had nice taste and walnuts complemented strawberries well. However it was not as moist as I like my bread to be. Nice way to use up strawberries.

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Zuzana

	Cooking Level: Expert Living In: Denver, Colorado, USA
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Reviewed: Jul. 29, 2008

Very good. I used 1 c applesauce instead of oil b/c I didn't have any. That seemed to work well. Also, I did 2 cups of pureed strawberries and 2 cups diced. I did 1/2 tbsp cinnamon, but I honestly think the whole tbsp would have been fine since the strawberries were increased. I added a splash of vanilla and increased cooking time by about 15 minutes. I put one half of the batter in a loaf pan and 1 half in a bundt pan. Both turned out nice. Will definitely be sharing this one.

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ENESTALE


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Reviewed: Jul. 26, 2008

bake for an extra 10 minutes

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Sgt. Pepper


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Reviewed: Jul. 25, 2008

These were really good! To make them healther, I substituted 3/4 of the sugar with splenda, and 3/4 of the oil with unsweetened apple sauce, and still it was great! It was nice and dense. I used the full cinnamon amount, and I even sprinkled the top with cinnamon sugar. Oh, and I baked them in jumbo muffin tins--12 total, about 22 mins.

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HOSSKL


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Reviewed: Jul. 24, 2008

It is a very dense and sweet cake but very good

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cjk

	Cooking Level: Intermediate
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Reviewed: Jul. 22, 2008

I substituted an equal amount of strawberry puree (strawberries and just enough water to blend them) for the oil. They still came out great! The loaves look beautiful. =]

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Me

	Cooking Level: Intermediate
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Reviewed: Jul. 19, 2008

great recipe - like the others i modified it and it turned out well 1) i pureed 4 cups of straweberries until they were a part minced and part pureed 2)I reduced the sugar to 1 cup 3) reduced oil to 1/2 cup and then added 1/2 cup unsweetened applesauce - baked 12 muffins and 1 loaf pan - took it to work and it was gone in 10 minutes!

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Cynthia B

	Cooking Level: Intermediate Living In: Toronto, Ontario, Canada
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Reviewed: Jul. 17, 2008

yum-o good recipe, i used Caroline's tips to make a single loaf, plus i used 'no egg' egg replacer, added vanilla essence and omitted nuts cos i didnt have any. worked well, tastes great. will go again with 1/2 teasp. extra baking soda.

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psarahpickle

	Cooking Level: Intermediate
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Reviewed: Jul. 16, 2008

Great Recipe!! I cut the recipe in half and made a dozen muffins. As suggested by previous reviewers, I used WW flour, added vanilla, 1 cup more of strawberries (mushed), used 1/2 cup brown sugar, 2 Tbsp of flax meal, 1/4 cup oil and 1/4 cup plain non fat yogurt....the muffins turned out great. Thanks for the great recipe!!!

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LOBSTER

	Cooking Level: Intermediate
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Reviewed: Jul. 15, 2008

I had never heard of strawberry bread until recently and it was a huge family hit. I agree: cut the cinnamon in half. I also added a bag of defrosted, squished strawberries. So moist, so good.

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aauger


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Reviewed: Jul. 11, 2008

This was delicious! As suggested by others, I used 4 cups of strawberries instead of two and used a 1/2 tablespoon of cinnamon. It was the perfect blend of strawberry and cinnamon. My husband suggested trying a crumble topping next time. I'll let you know how it goes.

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trixbunny

	Cooking Level: Intermediate
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Reviewed: Jul. 11, 2008

This was a first try--and IMMEDIATELY devoured. as suggested, i doubled the strawberries, blending some, and folding in the rest. tastes great with some oatmeal flour substituted in for the plain flour. (also used walnuts b/c i didn't have pecans)

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AG4JESUS

	Cooking Level: Intermediate Home Town: Dallas, Texas, USA Living In: Elgin, Morayshire, Scotland, U.K.
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Reviewed: Jul. 8, 2008

I made this bread with a few changes as suggested by other reviewers (including vanilla and more strawberries, using less sugar and oil, and baking in a bundt pan). It came out really moist and perfect with a cold glass of milk or for breakfast with coffee. It is a great way to use extra fresh strawberries.

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sondra99

	Cooking Level: Beginning Living In: Clovis, California, USA
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Reviewed: Jul. 8, 2008

YUMMY..... This was the perfect change to bread that I was looking for. I had Strawberries in the fridge that needed to be used. And this was the perfect recipe for them. I did not have two loaf pans, so I opted for the muffin trays. The batter fit perfectly into two 12 count muffin trays and cooked in perfect time as directed. I love Strawberries, so I took the advise of prior reviews and added two cups of smushed Strawberries to the two cups of sliced berries. Delish!

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RoxyGirl-007

	Cooking Level: Intermediate Home Town: Cape May Point, New Jersey, USA Living In: Cape May, New Jersey, USA

Strawberry Bread

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