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

Living In: North Vancouver, British Columbia, Canada

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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

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Reviewed: Jul. 5, 2008

My husband loves this bread! He brags about it to everyone. I have made it this way and also with half whole wheat flour. It's great. As for the sticking-to-the-pan issue: grease the pans as usual, then just line the bottoms of the pans with wax paper, or you can use parchment, but the waxed is cheaper and works great, spray some Pam or other similar type on the paper, and when you take out the bread, you can easily peel away the paper with nothing lost to the pan. Great recipe!! Thanks

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Kate

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Reviewed: Jul. 3, 2008

Didn't change a thing in the recipe, turned out perfect.

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veggiegreengirl

Cooking Level: Intermediate

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Reviewed: Jun. 29, 2008

This bread is really yummy! I took the advice of other reviewers and added 4 cups of strawberries instead of 2. I mashed half of the strawberries with the batter and then added 2 cups of sliced strawberries. I used slivered almonds in the bread and then used sliced almonds on top for a nice crust. came out so tasty! I did bake it for 60 minutes and it was still barely done, if you have an older oven like mine, I suggest a longer baking time. five stars :)

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hanna ruin

Cooking Level: Beginning

Living In: Long Beach, California, USA

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Reviewed: Jun. 29, 2008

I wouldn't change a thing! Excellent! There aren't too many recipes for strawberries but this one is a keeper.

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LadyFish71

Cooking Level: Intermediate

Home Town: Wareham, Massachusetts, USA

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Reviewed: Jun. 29, 2008

mmmm, this is yummy yummy bread. i did it to spec and it came out perfect. very sweet, very nutty, mildly strawberry

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KGARAFOLA

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Reviewed: Jun. 24, 2008

I needed to cook it much longer, perhaps it was because i was using a stone loaf pan? Anyway, i tried with the 1 T vanilla someone suggested, and that ruined it for me. Then i made it without the vanilla, and it was super. This really helped use up the strawberries we had. Natch, it's good with strawberry cream cheese!

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KEEJA

Cooking Level: Expert

Home Town: Carroll, Ohio, USA

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Reviewed: Jun. 22, 2008

My family belongs to a community farm & this week we found ourselves with LOTS of strawberries, so needless to say I began searching for good strawberry recipes. I found this one...and I'm really glad I did! My mom has an intolerance to wheat, gluten, eggs and dairy, so I had to change it up a bit. First of all, I made this recipe as muffins, not bread. I crushed rolled oats in the blender and made a flour out of them and used 1 tablespoon of oil replacing the eggs. I didn't have lots of any oil on hand so I just used ricemilk instead of the oil; and I pureed the strawberries in the blender to create a more consistent "strawberry-ey" flavor throughout the muffin. Finally, instead of putting nuts in the batter I crushed almonds and sprinkled them on top of the muffins. My only complaints are (1) the recipe made so many muffins that I'm going to have to freeze some and (2) I wish I'd found this recipe earlier! Definitely 5 stars!

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400luv

Cooking Level: Intermediate

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Reviewed: Jun. 18, 2008

This was delish! Everyone at work loved it. I halved the recipe & made 1 loaf. I thought the mix was a little dry so I threw in a little plain yogurt. Served with cream cheese frosting. YUM!

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Scotdog

Cooking Level: Intermediate

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Reviewed: Jun. 18, 2008

Wonderful recipe. Definitely would recommend including reviewer suggestions. I reduced sugar by 1/2 c., swapped out 1/2 cup of oil and replaced with pureed fruit (pears) and added vanilla and extra strawberries. Very, very good. I don't think we'll have trouble eating both loves.

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