Reviewed: Jan. 12, 2009

Based on previous reviews, I doubled the strawberries, halved the cinnamon, and added 1tsp of vanilla. It was delicious. My family loved it!

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KV

Cooking Level: Expert

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Reviewed: Dec. 19, 2008

This was very good. I went strawberry picking and ended up with so much that I was making strawberry anything. It was a great change for a bread. And it was hit.

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heather7399

Cooking Level: Expert

Living In: Lake City, Florida, USA

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Reviewed: Dec. 10, 2008

My family and I love this bread!! I just made it last night(started my holiday baking) and we ate almost a whole loaf right from the oven. It's sooo good!! It makes for a great Christmas treat! I make this every years as gifts and everyone loves it!! It's such a nice departure from banana bread~everyone makes that :) Two things I do differently...I use 2-10 ounce containers of frozen sweetened strawberries defrosted and I only use 1 teaspoon of cinnamon. You must try this, you won't be disappointed :)

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joey

Cooking Level: Expert

Home Town: Sioux City, Iowa, USA

Living In: Newalla, Oklahoma, USA

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Reviewed: Oct. 31, 2008

Didn't care for this recipe too much. Uses a lot of oil and that is what I tasted troughout the bread.

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Betsy

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

Living In: Farmington, Minnesota, USA

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Reviewed: Oct. 16, 2008

I'd never heard of strawberry bread before, but decided to try this because I had a ton of strawberries I needed to use. I took others' suggestions and reduced the oil, sugar, cinnamon, and diced 2 cups of strawberries and pureed 2 cups. These loaves took over an hour to bake, and the diced strawberries were mushy (although they didn't alter the texture of the bread, just the way it looks). The flavor reminded me banana bread, minus the banana flavor. Because it didn't taste like strawberries, I won't make this again...

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momma_s

Cooking Level: Expert

Home Town: Sterling, Virginia, USA

Living In: Pleasanton, California, USA

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Reviewed: Oct. 15, 2008

I am a very beginner but this turned out great. I had 2 packages of strawberries that I was going to have to throw out very soon so I used them all. I sliced half and pureed half so it ended up being about 3 cups sliced and 1&1/2 cups puree. I also used applesauce instead of oil and only 3/4 cup (since I pureed some strawberries). I used just over 2 cups of white flour to 1 cup of wheat flour and decreased the sugar to 3/4 cup and the cinnamon to 1/2 tablespoon. In the end, it turned out amazingly well and it was not too sweet or tart. Just right...I did forget to add the vanilla though as others have mentioned...maybe next time.

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Leanne

Cooking Level: Beginning

Home Town: Arvada, Colorado, USA

Living In: Denver, Colorado, USA

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Reviewed: Oct. 7, 2008

This was nice and moist, very tasty and baked up in just a few minutes longer than the stated time. I didn't slice the berries, just smashed them up with my hands in the bowl instead. I think though after eating some, I'd rather have mine without the nuts in it. This wasn't too sweet like I thought it was going to be with all the sugar. This recipe even is generous in that you get two loaves from this, one to eat and one to share with a neighbor!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Oct. 2, 2008

this was so delicious. i made it twice and everyone loved it. i shared it with friends and they were also given glowing reviews.

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Mel

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Reviewed: Sep. 28, 2008

This is my new favourite recipe. I made this bread in muffin tins to make little muffins and they are superb. I also used brown suger for a kick.

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Vixen

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Sep. 28, 2008

I love this bread. I've made it many times and get rave compliments. I always use a whole package of strawberries, putting 3/4 of them in the food processor and then slicing up the rest. Also, I use strawberry applesauce in place of the oil. Make sure you get the no sugar added variety! It really helps make it more healthy. This bread is done with a toothpick inserted in the cracks on the top of the bread come out mostly clean. It's wonderful served with a homemade cinnamon cream cheese spread, which consists of cream cheese, white sugar to tase, cinnamon to taste, and a splash of powdered sugar & milk. Yum!

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lilylover

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Reviewed: Sep. 27, 2008

This is a wonderful recipe! I've never thought to make strawberry bread before but had a bunch of strawberries to use up. I halved the recipe and it turned out 6 small individual-sized loaves. The taste was wonderful and light.

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princesspearl

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Reviewed: Sep. 19, 2008

I recently made the Strawberry Bread for a family reunion. My 89 year old grand aunt loved it and has requested it for her 90th birthday party. For her party, I decided to make it as muffins instead of loaves. Baked at 350 for 15 minutes, this recipe made 5 dozen

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frenchbecky

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Reviewed: Sep. 8, 2008

I had some left over strawberries so decided to find another way to eat them fast. My family didn't care for this recipe. It was too sweet and just didn't have the flavor of a good fruit flavored bread. Just doesn't compare to a Banana or Zucchini bread. Thanks for sharing though!

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sbdfresno

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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. 1, 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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gmac

Home Town: Boardman, Oregon, USA

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Reviewed: Jul. 31, 2008

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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