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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LIBRALINDA

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Reviewed: Mar. 22, 2009

Very good. Next time I will cut the recipe in half so I can make just one loaf.

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Sweetly

Cooking Level: Expert

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Reviewed: Mar. 16, 2009

Tastes Good! I also put in far less cinn. as others recommended and reduced the oil to 3/4 a cup. I baked all in a bundt pan for 1 hr. Additionally I did a strawberry slurry made of 1.5 cups of cut strawberries and a cup of sugar, mashed up the berries and cooked for a bit. I then reduced the amount of sugar added to the flour to 1 c. I also added in a cup of cut up fresh strawberries added like blueberries, but it could have more. Husband and son, LOVED it. Great plain, or crumbled under ice cream or yogurt, or topped with whipped cream. I will make this again. I have a friend with a crepe cart that can use this for their left over strawberries. I would also make these as muffins and top each muffin (before baking) with golden large crystal sugar, for a nice topping. Perfect for sending to a kids teacher, as I ofen to with my baked goods. The teachers have loved that!

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aereish

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Boise, Idaho, USA

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Reviewed: Mar. 12, 2009

Very tasty!! Dont change anything!

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Ker

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Mar. 9, 2009

Good the day I made it, AWESOME the next day!! Did as another reviewer said and baked it all in a bundt pan. Yummy!!!

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ASHERSMOM

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Reviewed: Mar. 8, 2009

I thought this bread was just ok. Not what I expected. Instead of being able to taste the strawberries, all I could taste was the cinnamon. Next time if I do decide to try again, will def. cut down on the cinnamon and add some extra strawberries.

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Cheri'

Cooking Level: Intermediate

Home Town: Bridgewater, Massachusetts, USA

Living In: Raynham, Massachusetts, USA

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Reviewed: Mar. 3, 2009

I couldn't stay away from this bread!! It was gone in NO time. Thank you!!!

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LisaWI

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Reviewed: Mar. 2, 2009

I went to a strawberry festival and ended up with a half of a flat of strawberries. This is a great recipe although i did alter it quite a bit from the original. I used 2 cups of whole wheat flour and the rest all purpose. 1 cup of white sugar and 1 cup of brown. I used 4 cups of strawberries 2 cups in which i pureed into the the flour mixture. I made 12 muffins and 1 loaf. I will eat the muffins now and i froze my loaf for later. :)

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lil creamy

Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

Living In: Tampa, Florida, USA

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Reviewed: Feb. 21, 2009

Made this last night. I used my mini loaf pan and the batter was just enough for four loafs. I used olive oil instead of vegetable and decreased the amount like other reviewers suggested.

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Jillcooks

Cooking Level: Beginning

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Reviewed: Feb. 19, 2009

I made this recipe as is and left out only 1/2 cup of sugar. It was plenty good.

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THOMJANICE

Cooking Level: Expert

Home Town: Spring Hill, Florida, USA

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Reviewed: Feb. 18, 2009

I made delicious, moist bread with this recipe. Not too sweet but very tasty. I left the pecans out, and the bread was done at the lower end of time (~45 minutes). My boyfriend loved it, and eats it for breakfast and dessert! I'll definitely make it again.

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sunnyd

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Reviewed: Feb. 17, 2009

I cut the recipe in half because i didnt need two loaves. I used about 1 1/2C strawberries and sprinkled them with splenda instead of regular sugar. I also used part whole wheat flour instead of all purpose flour for the entire recipe when i made this. It wasnt as sweet as i'd like it, but stil good. I did sprinkle on brown sugar towards the end of baking and that definitely helped sweeten it up! When serving, i serve it warm with spray butter and whip cream...that definitely makes this bread very tastey!!!!

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KiwiOz0708

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Dallas, Texas, USA

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Reviewed: Feb. 17, 2009

I followed this recipe exactly, and the results were wonderful! I second-guessed the amount of cinnamon, but used it all anyway, and it is delicious! I have another pint of strawberries at home, and will be making this again tonight.

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heather818

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Northampton, Pennsylvania, USA

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Reviewed: Feb. 17, 2009

Very moist, and tasty! Hard to cut in uniform pieces, so not great for displaying, but great flavor.

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Annabel

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Reviewed: Feb. 15, 2009

Yum! There's only the two of us so I halved the recipe. Like some of the other reviewers I decreased the oil (1/2 cup for my little 1/2 batch) and used 1 1/2 cups of chopped strawberries. The 1/2 recipe made 6 gorgeous muffins and 1 mini loaf of bread. I took the mini loaf to a friend's for brunch and kept the muffins just for us!

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AuntX3

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Reviewed: Feb. 11, 2009

OH MY GOD!!! This bread was so good!! I made it for my roommates and it was a total hit. Use all the sugar and a touch of vanilla extract. The outside was crisp and the inside so soft. good.

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Marla Ann

Cooking Level: Beginning

Home Town: Rancho Cucamonga, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Feb. 4, 2009

GREAT BREAD! Added more strawberries than in the recipe and it turned out delicious.!

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Lena

Cooking Level: Expert

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Reviewed: Feb. 3, 2009

I took the advice of other reviewers and added more strawberries (4 1/2 c.) and I chopped them into quarters rather than slices. I also pureed half of the strawberries and cut down the oil to 3/4 c. A few other changes that I did was to add only 1 1/2 c. brown sugar instead of the full amount of white and I omitted the nuts this time around. My husband and daughter love it, it's got a sweet, caramel taste from the brown sugar and ripe berries. I think I'll add nuts next time for more texture, otherwise I liked it too.

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kTd86

Cooking Level: Expert

Home Town: Fergus Falls, Minnesota, USA

Living In: Grand Forks, North Dakota, USA

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Reviewed: Feb. 2, 2009

This was delicious. The whole family enjoyed it and it didn't last long!

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4girls4me

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: Cypress, Texas, USA

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Reviewed: Jan. 30, 2009

great recipe! Modified it for a lower fat/low sugar recipe. like others, sub half the flour with whole wheat flour, 1 c applesauce, 1/4 c oil, sub 1 cup sugar with splenda, sweetened strawberry's with splenda, cut the cinnamon to 1 tsp and added the 1 tsp vanilla others recommended, and added one ripened banana. Great results! My picky 10 y/o son was also impressed!!

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Sweethtooth

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