The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 18, 2009
As the recipe stands....3 stars, but with the modifications that others listed, 4 stars. Decrease the cinnamon and increase the strawberries. Wonderful for my toddlers. They loved eating strawberries while they were being chopped.
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Photo by Christina

Cooking Level: Intermediate

Living In: Winter Haven, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 17, 2009
I used whole wheat flour instead of regular, and added an extra cup of strawberries and it was wonderful!
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Cooking Level: Intermediate

Living In: Monterey, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 16, 2009
This smelled soooooo good baking. I was not disapointed with the taste either. Skipped the pecans for this one. The instructions could have been a little more detailed (note that you're adding the REMAINING sugar to the dry mixture, not 2 cups) but everything worked fine. I added about an extra 1/2 pint of strawberries to this. I may try with strawberry extract next time.
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Photo by notoriousJEN

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 15, 2009
We liked this well enough, just weren't "Wowed!" by it. The strawberry flavor is very mild. I would probably make again if I had an abundance of strawberries.
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Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 15, 2009
This was very good. My family loved it!! Added more strawberries.
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Cooking Level: Intermediate

Home Town: New Palestine, Indiana, USA
Living In: Greenfield, Indiana, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 9, 2009
Too much cinnamon.
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Cooking Level: Expert

Home Town: Harrisburg, Pennsylvania, USA
Living In: Key West, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 8, 2009
I made this, exactly as stated, and it came out beautifully. My family really enjoyed it. I still had some strawberries left, and Sunday Funday was over, so I modified it to make it a little healthier. I used: 1 1/2 cups plus 1 tablespoon of all purpose flour 1 1/2 cups plus 1 tablespoon of whole wheat flour 1 cup brown sugar plus 6 packets of Splenda 1 Tbs ground cinnamon 1 tsp salt 1 tsp baking soda 1 1/4 cups unsweetened cinnamon apple sauce 4 egg whites, beaten 1/2 c chopped walnuts I also sprinkled a little Splenda on the strawberries instead of sugar and my loaves took approximately 55 min. It wasn't quite as good as the original recipe, but I still really loved the taste (sans the guilt!)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Photo by Shirin
Reviewed: Apr. 8, 2009
5 stars with these changes: Used whole wheat flour, reduced oil to 1\2 cup, reduced sugar to 1\2 cup, used walnuts instead of pecans (they are what I had on hand), added 1\8 cup brown sugar, added 2 teaspoons vanilla, and added 2 cups pureed strawberries. Cooked in a bundt pan for about 50 minutes, until tester came out clean. Cooked in a bundt pan and dusted with powdered sugar. Delicious, moist, and much healthier with the changes.
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Photo by Shirin

Cooking Level: Intermediate

Home Town: Northridge, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 8, 2009
super yummy! added more berries, cut the sugar by a 1/4 cup and forgot about the cinnamon. Oops! still yummy! and super moist!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 7, 2009
This was deliciously different! I used half whole wheat flour, decreased the oil and sugar by half and increased the strawberries by a 1/2 cup. I sprinkled some turbinado sugar on top before baking. I would like to try making muffins next time!
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Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 7, 2009
I never would have thought to make strawberry bread, but it is now a new favorite! This recipe is delicious, thank you!
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Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA
Living In: Mesa, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 6, 2009
This recipe is wonderful and was extremly easy to make. This strawberry bread recipe is a prize winner. The bread tastes wonderful!
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Photo by Stevanilla

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 4, 2009
GREAT! I got called a Chef for making this bread, because it's so delicious and perfect! But I made some adjustments. Following another user's advice: I halved the recipe, used 1/4c oil, 1 1/2c strawberries, sprinkled with sugar and mashed, and I replaced the cinnamon with 1/2tsp nutmeg. It only needed to be cooked for about 40 minutes, and it turned out so good. Will definitely save this to remake it! Thanks!
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Photo by Alex
Reviewed: Apr. 3, 2009
So moist. I will add more strawberries next time. Otherwise it was a great hit at work
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Photo by Alex

Cooking Level: Intermediate

Living In: Bethlehem, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Photo by LeeannMarie
Reviewed: Apr. 2, 2009
This bread turned out great. Not too sweet, I can taste the strawberry, not too cake-like. I loved making it with my 3 year old son who just wanted to eat all of the strawberries. I used extra strawberries and nuts ( we love nuts! ) Next time I will use at least 2 cups puree strawberries to give it more flavor. If I had used the origional there would be very little strawberry taste! Definately use more strawberries than called for and otherwise its a good bread! (high altitude and no problems)
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Photo by LeeannMarie

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 1, 2009
great recipe, my whole family loves it. I didn't add the nuts, only because my kids go to a nut-free school. I will make again, but cook time for me was just over an hour. Maybe it's just my oven though.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 30, 2009
I followed the recipe and my mix was very dry. I made half of it into bread and half into muffins. The muffins turned out much better than the bread - it was still raw in the very center but the top was crispy. The muffins tasted yummy!
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Cooking Level: Intermediate

Home Town: Roswell, Georgia, USA
Living In: Cumming, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 28, 2009
This is so good. The cinnamon is such an unexpected flavor and smell when thinking of strawberries. They worked together beautifully. I used half cake flour, half whole wheat flour. I also substituted half the oil with u/s applesauce, although next time I think I will just use all u/s applesauce. I also used egg substitute for the eggs (I always do!!). But the best thing I did was to add chocolate chips to it!! YUM! I think I probably should have turned my oven to 325 since the cinnamon and the wheat flour sort of browned the outside faster than the inside could get perfectly done. Overall-fabulous recipe and I will definitely make again!!! P.S. Seriously - use ALL the cinnamon it calls for. Sounds a little strange but it really does make the recipe different!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 26, 2009
The revised edition of this "Strawberry Bread" (see Celeste's review) is really awesome! I had this improvised version for my birthday a few years ago and I loved it! I can't wait to make it this summer!
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Photo by Flour Girl

Cooking Level: Intermediate

Living In: Santa Rosa, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 24, 2009
I have made this recipe since May, 2005 and consider it an excellent recipe. However, for the sake of being more nutritious I have decreased the all purpose flour by 1/2 cup and substituted whole wheat pastry flour. This does not seem to change the recipe in any way but I would like to think the change adds nutrition.
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