Reviewed: Nov. 18, 2009

Great recipe. I also use this for banana bread. Even more mosit the next day...and freezes well!

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kleer

Cooking Level: Beginning

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Reviewed: Nov. 10, 2009

Made this recipe twice. Used mini muffins and a loaf for the first go around. Yum. Only gave four stars because I made it again and used a bunt pan and this recipe turned out thick and heavy! Better in smaller baking portions.

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SARAHMULLINS

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Fayetteville, North Carolina, USA

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Reviewed: Nov. 1, 2009

I used strawberry apple sauce in place of oil. Delicious!

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KB

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Reviewed: Oct. 20, 2009

Very good. moist. sweet. super delish!

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Pink Haired Momma

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Reviewed: Oct. 11, 2009

Great recipe!! Everyone absolutely loves this and request the recipe. Usually add some extra strawberries.

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I Love Troy

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Oct. 5, 2009

I used about 3 cups of strawberries, sliced. Also, I subbed the oil for 1 cup of applesauce. Baked for 45 minutes and it was perfect! So delicious, moist and sweet.

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tstandr

Cooking Level: Intermediate

Home Town: Murphys, California, USA

Living In: San Martin, California, USA

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Reviewed: Sep. 18, 2009

Wonderful! You just have to be careful with the cooking time because of the moisture of the strawberries.

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Dean

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Reviewed: Sep. 18, 2009

WAY too much oil. I could seriously smell/taste the oil instead of the strawberries and I doubled the strawberries (my only change to the recipe!!). Kinda dissappointed in this one.

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hungry mama

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Reviewed: Sep. 17, 2009

Both loaves were gone in a few hours! I substituted one cup of oatmeal for one cup of flour and used 1/2 amt of sugar. Also, my children have egg allergies; the egg substitute worked break in this recipe!

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MontessoriMama

Cooking Level: Intermediate

Home Town: Willoughby Hills, Ohio, USA

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Reviewed: Sep. 15, 2009

Excellent! Perfect way to use strawberries and make a delightful bread! I can't wait to try it with some bananas thrown in as well!

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GODEFOR8

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Reviewed: Sep. 13, 2009

I took this to work. People there seemed to like it, but I found it to be too moist and gooey. The flavor was nice, though.

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dpep

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Reviewed: Sep. 11, 2009

Excellent! At the advice of other reviewers, I used 4 cups of strawberries (2 diced & 2 smooshed), 1 1/2 cups white sugar, 2 tsp cinnamon, 1/2 cup vegetable oil, and 1 tsp vanilla extract. I baked in a bundt pan for 65 minutes and it was perfect! Remember to let cool in the pan for 10 minutes before turning out - I couldn't wait and lost a few pieces as they stuck to the pan (it's okay though, it just gave me a sneak taste before my husband could cut a slice!).

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mrs.embee

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Sep. 11, 2009

This recipe was very good, and I only made a couple minor adjustments. I used 3 cups of diced strawberries instead of 2. I did mash 1 cup of the strawberries. I only used 1 cup of oil since I added an extra cup of strawberries. I made some strawberry peach butter to go along with this bread. It was a huge hit at work. Thanks so much!

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Athena

Cooking Level: Expert

Home Town: Decherd, Tennessee, USA

Living In: Florence, South Carolina, USA

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Reviewed: Sep. 9, 2009

Excellent! Next time I use this recipe, I think I'll add a little less cinnamon and maybe more strawberries. Stayed moist and was DELICIOUS warmed up with some vanilla ice cream and fresh blueberries on top... yum! Got tons of compliments.

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molly magnetized

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Reviewed: Sep. 9, 2009

So Good!! Wow! OK I made a few changes - I only used 1 1/4 cups sugar & I used applesauce instead of the oil, I also ran out of cinnamon so I only used 2 tsp - it's Perfect!! I was craving blueberries instead of strawberries & it turned out so unbelievably good. I can't wait to try other fruits with this. Thank you so much for sharing!

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CSmithRN04

Cooking Level: Expert

Home Town: Panama City Beach, Florida, USA

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Reviewed: Sep. 7, 2009

This was my first time making bread, and despite my many mistakes, it turned out fantastic. I decided to go with three cups of strawberries and it was perfect. It had the perfect moisteness and was still good after a couple of days.

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linda

Cooking Level: Intermediate

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Reviewed: Sep. 3, 2009

This was really great. My husband loved it as well. I am not giving it 5 stars because it wasn't perfect and I can't put my finger on what was missing or not right. I will make this again.

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Barb

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Reviewed: Sep. 2, 2009

I used 3 cups strawberries, 2 cups sliced and 1 cup smashed with a fork. The bread turned out GREAT!!! Everyone loved it. Thank you for the recipe, I will be making this again :)

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RepoMommy

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Reviewed: Aug. 24, 2009

My husband (huge critic) said it tasted like it was bought from a bakery. My sister (an accomplished baker) loved it and asked for the recipe. Thank you to those who suggested using olive oil and dicing up the strawberries.

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liavee

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Reviewed: Aug. 20, 2009

changes made for a HEALTHY, AMAZING STRAWBERRY BREAD RECIPE: 4 cups of strawberries, 1.5 cups of sugar, 1/2 tsp salt, 1 cup applesauce (instead of oil), 5 egg whites and 1 egg yolk (instead of 4 whole eggs), and omit the pecans, if desired. It was sooo yummy with these changes. I used a bundt pan though, and I had to almost double the baking time. Personally, I like to eat it cold. When it first came out of the oven, I tried it and I thought the strawberries were too sour when they are hot, but the next day after refrigerating it, it was amazing!! The whole family loved it! I'm making this again next week for a potluck and I think I'll put chocolate icing on it with sliced strawberries and bananas on top. :D

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