Reviewed: Sep. 26, 2009

I just made this for the first time for a neighborhood BBQ and got a lot of compliments. I followed some of the recommendations and reduced the sugar by 1/2c and used only 1c oil. I used a whole bag of frozen strawberries (about 3c) and ran 1/2 of them through a pulse on the food processor first. I reduced the cinnamon to 2t and used pecans instead of walnuts since that's what I had on hand. I tried the suggestion to turn the oven off when the top cracked (which for me was 30min into baking time), but I had to turn it back on to cook it through in the center. Next time I will cook it 45min and then turn oven off to finish because the outer crust was slightly over-cooked at a full 60min of baking, but the center was underdone at 30min. It seems like a potentially versatile recipe and next time I'll substitute chocolate chips for my nut-allergic son.

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neglectarino

Cooking Level: Intermediate

Living In: Somerset, New Jersey, USA

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Reviewed: Aug. 20, 2009

AMAZING!! I did change the recipe as another reviewer said. I substituted the oil for 3/4 cup of applesauce. I also did half white/half whole wheat flour. Only used 2 teaspoons of cinn, and added a pinch of nutmeg, and a 1/2 teaspoon of vanilla. Made half of the batter into muffins, and half into a loaf. They are moist, sweet, and just overall super yummy! Will make again!

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MissBadger

Cooking Level: Beginning

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Reviewed: Aug. 18, 2009

I made 8 mini loafs and a dozen muffins from this recipe, they were great! I substituted wheat flour and pecans I also chopped the strawberries instead of slicing since I wasn't making a large loaf.

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Jessica

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Reviewed: Nov. 15, 2008

I thought the taste was good but different. My husband, son and father really liked it. My husband liked the sweet/tart combo. I used pecans instead of walnuts and almost four cups of strawberries (wanted to get rid of them) instead of two. Watch the cook time because the toothpick came out clean but when I cut the bread, there were some runny spots in the loaves. Because the top is very crunchy, I think it cleaned off the toothpick as I pulled it up even though the bread wasn't all the way done.

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Dena

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Reviewed: Jun. 25, 2008

Nice recipe--moist, with perfectly balanced flavors of strawberries, cinnamon and nuts (I used pecans) It's a perfect, basic breakfast bread--not too sweet, with no distractions from toppings, fillings or streusel. I made half the recipe to make one loaf, but it didn't bake as tall as I would have liked--were I to make this again I'd use an 8x4" pan for one loaf.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Mar. 9, 2008

This was delicious!!! I did make a few changes - cut the oil to just 1 cup, cut the cinn. to 2 teas, added 1 teas. of vanilla, omitted the nuts (don't care for them), and I baked it in a bundt pan instead of two loaf pans. Total cooking time was 1 hour 10 minutes. Be sure to grease pan very well. Sprinkled onfectionary sugar on top of bread/cake once it was cooled. I will be making this again!! YUM!

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Kay

Cooking Level: Intermediate

Living In: Wakefield, Massachusetts, USA

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Reviewed: Nov. 25, 2007

This was very good. My family really enjoyed it.

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mgraeff

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Nov. 20, 2007

Since I was low on white sugar I had to alter recipe to include 1/2 cup light brown sugar, but this came out delicious. My husband, son and I ate nearly a whole loaf right out of the oven! I'll definitely make this again.

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sakeatken

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Reviewed: Oct. 25, 2007

I used frozen strawberries and put all wet ingredients plus a strawberry applesauce cup and substituted almonds for the walnuts in the blender and chopped and mixed, then made a well in the dry ingredients and folded in the blended ingredients. It was fast and easy and the bread was smooth and tasty.

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SepulvedaMom

Home Town: Arlington, Texas, USA

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Reviewed: Oct. 19, 2007

The best bread I have made yet!! All the kids loved it!! I have made is several times. NOTE: I did not changed any of the ingredients or directions. Its great as is!

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ANGEL88KIM

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

Living In: Augusta, Georgia, USA

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Reviewed: Aug. 23, 2007

We loved this bread! I made 8 little loafs. I will give them as gifts if they last long enough. It was wonderfully sweet and tart and the walnuts added a crunch. I will certainly make this again!!! YUM!!!!!!

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LOVESTHESNOW

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Reviewed: Jun. 13, 2007

A very nice loaf. I did cut the oil and added a small amount of milk. I also cut the amount of sugar, and half of that was Splenda. I will definitely be making this again.

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DELTAQUEEN50

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jun. 12, 2007

This bread was my first bread to ever make. It turn out beautiful. I share with few of my friends and they love it.

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Jena

Cooking Level: Intermediate

Home Town: Rock Hill, South Carolina, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jun. 5, 2007

This was good but not over the top good. I used only two tsp of cinnamon and I still thought it was overpowering in taste. I used cut up fresh strawberries and threw in extra and no recipe is complete without a few squirts of vanilla. Also a handful of mini choco chips because everything tastes better with chocolate. The batter was soo thick so I added a touch of milk. I will make again and lessen the cinnamon and try a squirt of strawberry extract for a deeper flavor. Baked 60 minutes and they were beautiful loaves.

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cookiequeen

Cooking Level: Intermediate

Home Town: Brewster, New York, USA

Living In: Dover, New York, USA

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Reviewed: May 19, 2007

An absolute winner. I made muffins out of them so I could pack them in the kids' lunches. I used an ice cream scoop to scoop them into the muffin pans - so fast and easy. One scoop is the perfect size for slightly oversized bakery looking muffin. I used pecans instead of walnuts, but did everything else exactly as the recipe called for. These look and taste really impressive.

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Lisa Michelle

Cooking Level: Intermediate

Living In: Pleasanton, California, USA

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Reviewed: May 19, 2007

This took aa bit longer than 10 minutes to prep, buy it was well worht it. My strawberries are getting ripe so I had to get busy, I LOVED this bread & so did everyone else. I added a bit of red food coloring for appearance. It turned out very tasty & a beautiful pinkish color. I will be making this again quite often!!!

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SHEILA

Cooking Level: Expert

Living In: Burlington, Kentucky, USA

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Reviewed: May 10, 2007

OH - MY - GOODNESS! One of my new favorite bread recipes - and I have a few. This bread is the BEST! During strawberry season here, I made more than a dozen mini loaves, and everyone loved it. I got five mini loaves from one recipe, which bake perfectly at 50 minutes. Instead of the entire amount of oil I subbed 3/4 c. applesauce, which gave it a really good flavor and cut the fat. I also reduced the sugar to 1-1/2 cup, and it didn't affect the yummy factor at all. I might try adding blueberries to the strawberries during blueberry season - LOVE IT!!!! Thank you Eleanor!

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Phyllis

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Metairie, Louisiana, USA

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Reviewed: Apr. 4, 2007

I used a 1/4 less oil, and slightly less sugar, and it turned out perfect. I cut up the strawberries relatively small and had no problems cutting it. I cooked it a little less (45 min or so), and it came out a perfect golden brown. Fast, and easy to make! My boyfriend doesn't even eat strawberries, and he's the one who told me it should be rated a full five stars!

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Akkadoll

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Asheville, North Carolina, USA

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Reviewed: Oct. 1, 2006

I followed the directions exactly and thought it turned out fabulous!! The batter seemed a little thick to me, but it's perfect once it's baked. Great recipe!!

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HARTMR

Cooking Level: Intermediate

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Reviewed: Mar. 20, 2006

I had really excellent results with this recipe. After reading the reviews for this one and also for the strawberry bread on the site, I made a few adjustments. I used only one cup of sugar and cut the oil to 1/2 cup. I also used 1/2 cup of strawberry flavored applesauce (the kind I send in my kids lunch boxes) I finely chopped 1/2 of the strawberries in the food processor and the rest were hand chopped in larger pieces. I cut the cinnamon to 2 teaspoons. One large loaf and 3 small ones were done in about 50 minutes. The finely chopped strawberries will bake into the bread while the large chunks will be visible. My bread had a nice cinnamon flavor with a little strawberry kick throughout. I think some of the reviewers who have been disappointed were looking for more of a strawberry cake like flavor. If you like quick breads like banana, pumpkin, etc, you will probably like this recipe. Thanks for posting it!

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AMYNTEXAS

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Strawberry Nut Bread

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