Reviewed: Jun. 16, 2008

Simple and delicious! Family and co-workers loved it. I also put about a teaspoon of vanilla in with the egg mixture.

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Jeny

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Reviewed: Jun. 13, 2008

HELPFUL TIPS AFTER READING ALL THE REVIEWS: I just love this site b/c I random people. I mean, it's so much easier when you've had 100s of people try & revise it to PERFECTION! 1. 1st time I made this, I cut the ingred down to only make 1. BIG MISTAKE! So much better to make full amount so you can slice and then stick in ziplock bags in the freezer. Breakfast on the go, just heat for 50sec in the microwave! 2nd, 4Cups of strawberries are a must (2 diced, and 2C smooshed w/bottom of measuring cup). 3. Dump the 2C of sugar on top of strawberries, gently mix while mixing rest. I just dump all in the ingred in one bowl then gently fold. Can't taste the difference when separating dry with wet first. 4. Tasted wonderful with half wheat flour 5. Use one snack size container of unsweetened applesauce then fill rest of 1C measuring cup with oil! 6. With or without vanilla, everyone always says it tastes the same!

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Chef Joy

Cooking Level: Intermediate

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Reviewed: Jun. 13, 2008

This was delicious! I made the whole recipe, and brought the extra loaf to work... everyone can't stop eating it! I almost regret bringing it in! lol. I did make a few changes, some not entirely on purpose. I doubled the strawberries based on others reviews, and mixed 1 cup of sugar into half and mushed it up with a fork. The rest I set to the side to fold in at the end. I used 1 cup of sweetened applesauce instead of oil (ran out of oil), and left out any more sugar. I used 1 tsp of cinnamon rather than what was called for, and added 1 tsp of vanilla for flavor. The end result was great! It turned out with a banana bread type texture. I didn't end up with any problems about it not cooking, though I did add an extra 10 minutes to be sure. I recommend this recipe and will definitely make it again!

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Nita

Cooking Level: Beginning

Home Town: Bremerton, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Jun. 12, 2008

I made several batches of this to use up strawberries that we had picked. It comes out so moist and sooooo yummy! I gave away one loaf and kept getting requests from others. I did not have any pecans on hand so I omitted them and the breads turned out just fine. I did not change anything else. I did have to bake for about 55 mins, but that could just be my oven.

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BridgetVolker

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2008

Very good. I had misplaced my recipe that came from my grandmother and found this one. I can't say that I could really tell the difference(sorry gradma!). Definitely a keeper!

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JESSEANGELA

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Reviewed: Jun. 1, 2008

Love this recipe. I halved the cinnamen, and added vanilla extract. It was good by itself, but even better served warm like a strawberry shortcake. Will make again for certain.

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Wenbean

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Reviewed: Jun. 1, 2008

This was very good. I halved the recipe to make less (small household) and included 1/2 c. WW flour for part of the AP flour. Used 1/2 oil, 1/2 applesauce combination to make it lighter and added 1/4 c. light sour cream for more moisture. Also added 1 tsp. vanilla extract. Used slightly less sugar (3/4 c.) and walnuts instead of pecans because that was all I had on hand. Thanks to someone elses suggestion, I mashed the berries with a fork before adding them to the batter too. Made as muffins instead of a loaf (individual portions, YAY). My non-sweets eating DH went back for seconds, so that makes this recipe a keeper. Thanks for the post!

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KVN2003

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2008

This was great ... thanks! I used applesauce for the oil and added chocolate chips instead of the nuts. A repeat for sure!

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POLARBEE

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: May 26, 2008

I made this for a house full guests who were visiting for my daughter's graduation and it was a huge hit. Every bit was eaten. I then made several small loaves for them to take on their long drives home. It was perfect just as written. Thank you for the recipe!

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Lu

Cooking Level: Expert

Living In: Johns Creek, Georgia, USA

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Reviewed: May 25, 2008

This is a fantastic bread! Everyone loved it. My family of 5 easily ate one loaf at our meal today. I substituted half of the oil with extra virgin olive oil. While I was a bit cocerned about the savory flavor, it was not noticeable once the bread was baked. I like to think I added a little bit more nutrition this way. :) I subbed half of the white flour with whole wheat flour. This provided a nutty texture without taking away the moisture or making the crumb too dry. The bread is just a touch "heartier." I also subbed walnuts for pecans, just because that's what I had. We love pecans so I'm sure it's great with them, too. Delicious, moist, with an excellent crust. I will definitely be remaking this bread again and again!!

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Lindsey

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: May 25, 2008

This didn't hve a lot of strawberry flavor.

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Elizabeth

Cooking Level: Intermediate

Living In: Cedar City, Utah, USA

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Reviewed: May 21, 2008

Yum !!! Easy to make a delicious. Not too sweet and I was happy to find something I could use fresh strawberries in and then freeze. I followed another review suggestion for using an egg slicer for slicing the berries. Why didn't I think of that before !

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CASONGBIRD

Cooking Level: Intermediate

Home Town: Camarillo, California, USA

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Reviewed: May 20, 2008

This was such a hit at our bake sale. Almost sold every slice! I substituted 1/2 the all purpose flour for half whole wheat flour. It was so moist and had wonderful flavor. I have had many requests to bring this bread to upcoming events!

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Amber

Cooking Level: Intermediate

Home Town: North Webster, Indiana, USA

Living In: Easley, South Carolina, USA

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Reviewed: May 19, 2008

Wonderful! I halved the recipe to make one loaf. The only changes I made were to add 1 Tbsp. vanilla and I did 1/2 white sugar and 1/2 brown. This recipe makes me want to go strawberry picking again soon! Thanks for sharing.

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RUNNER64

Cooking Level: Intermediate

Home Town: Rockaway, New Jersey, USA

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Reviewed: May 18, 2008

Very good, but it did crumble and kind of fall apart. I used 1 cup white splenda and 1 cup of real light brown sugar and it was just sweet enough. Cut the oil down to 1 cup, because the berries had a little liquid in them when they sugar was added. Never had strawberry bread. Will make it again. Thanks

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SHELLBACK

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Winston Salem, North Carolina, USA

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Reviewed: May 18, 2008

I made this last night, in an 8x8 square and a 9x5 loaf (I only have one loaf pan right now). It came out awesome. My boyfriend even liked it and he's not a fan of strawberries (or any fruit for that matter...) I left out the pecans because I didn't have any (and he hates nuts in anything...picky boy) Also, I only used 1 cup of oil, and threw in one of those single serve cups of applesauce to make up the difference. I baked both pans at the same time, the 8x8 took about 50 mins and the loaf took 40. They came out awesome, and I'll definitely try it with pecans sometime when he's not around :-P Awesome recipe :-)

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Jena

Cooking Level: Intermediate

Home Town: Mohave Valley, Arizona, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: May 17, 2008

What a wonderful and easy bread! I didn't have any freash strawberries so I used thawed frozen berries. I sliced them up and removed most of the juice but left maybe 1/4 cup. I decreased the oil to 1 cup due to the liquid in the strawberries. Perfect! Just the right sweetness and so moist! Thank you for the fabulous recipe, it will be a regular in our home!

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cjs_mama

Cooking Level: Intermediate

Home Town: Black River Falls, Wisconsin, USA

Living In: Westby, Wisconsin, USA

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Reviewed: May 16, 2008

This recipe was okay. It was a nice change of pace from the typical loaf of banana bread, but I was kind of disappointed by it. I wish my oven wasn't so old and crappy, that may had made a difference in the outcome of this recipe. I'll definetely give this recipe another try, it has potential!

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jm.helle

Cooking Level: Expert

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Reviewed: May 16, 2008

This was great. I made a few healthful adjustments and it turned out awesome. I used: 1 lb. of slightly mashed strawberries, one cup of splenda, and 1/2 a cup of light brown sugar. 1/4 cup of oil and 2 4oz jars of babyfood (prepared oatmeal). It was perfectly moist and definitely sweet enough. Great recipe for using up extra or on-sale strawberries.

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Luv2CookFL

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Reviewed: May 13, 2008

Fabulous! I altered a little bit by cutting cinnamon in half, adding 1/2 tsp of vanilla, cutting nuts to ~1/2 c. and adding ~3/4 cup coconut. I think next time I'll add some lemon zest...it needed more fruitiness.

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YAYDP

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