Reviewed: Sep. 18, 2011

We loved this bread! I soaked my berries (fresh)in 1/4 cup of sugar for thirty minutes, then mixed the berries and sugar/juice in with the other wet ingredients. I also used lemon oil in place of the orange extract and really liked this addition. I omitted the cinnamon and the food coloring too. Mmm. Thanks for the recipe:)

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Reviewer:

Jog Dish

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: May 27, 2011

I halved this recipe and used fresh berries. I did use the food coloring - it was a bit much and the bread was a strange shade of pink. The flavor was good and this was very moist. My cream cheese mixture kind of disappeared, but that was my own fault. I forgot to halve the egg as well and it was too runny. If I make this again I'll probably leave out the food coloring.

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Reviewer:

Pam-3BoysMama

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Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: May 24, 2011

I just finished making this and tried it warm. It would probably better cold. It is delicious. I used to get strawberry muffins at a local grocery store and this is pretty neat the same thing. I will be trying it again. I used fresh strawberries and add some sugar to them and let the set for a couple of day.

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Reviewer:

browneyegirl23

Cooking Level: Intermediate

Home Town: Montgomery, Indiana, USA

Living In: Indianapolis, Indiana, USA

Reviewed: May 23, 2011

This recipe is so good. I used fresh strawberries and it turned out great!

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Reviewer:

Marlo

Reviewed: May 20, 2011

Made this for Recipe Group 14, May 2011. This is a wonderful bread, but had a different start for me. I thought I had grabbed one container of strawberries out of the freezer, it turned out to be red raspberries. They were thawed, so I used them. I also used fresh strawberries for the second half of the berries. I did not add the food color to this recipe. The results were wonderful. Nice and moist with a pretty ribbon running through the bread. I baked mine in 4 mini loaves (6 x 3 1/2 pans) but could have used 5 pans. This made a nice size loaf, so now I have 2 for us and 2 to share. I will most certainly make this again - maybe with raspberries, maybe with strawberries, or maybe a mixture of fruits. Thanks Carol for sharing your mother's recipe.

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Reviewer:

Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: May 20, 2011

Recipe Group selection of 5/14/11. I used fresh strawberries, which I macerated with about 2 tbs of sugar and allowed to rest over night, which gave me about 3 cups of berries and juice. I cut the sugar back to 1 cup, which was plenty. I also used 1/2 a large brick of low fat cream cheese so I think it was more like 4 oz. I had no orange extract, so I subbed lemon. I only needed to bake mine for about an hour. It was moist and delicious. I planned to take one loaf to a neighbor, but it was eaten before I could. Nice recipe, thanks, Carol.

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Reviewer:

BigShotsMom

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

Reviewed: May 20, 2011

this bread was good, I did not add the food colouring and I used fresh berries. I sliced 3 cups of berries, added 2t of sugar and let them sit for 1/2 hour, then continued with the recipe. It was moist and tastes better as it sits. Made this yesterday, enjoy it more today.

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Reviewer:

redneck gramma

Cooking Level: Intermediate

Reviewed: May 17, 2011

I made this for Recipe Group. It is very good, moist and plenty sweet for us. I had to use vanilla extract and chose to use fresh strawberries, egg beaters and white whole wheat flour. I thought for sure mine would be dry from other comments but not at all. I made one loaf (halved the batch) and put extra filling on one end. I think somewhere in between the recommended amount and double would be just right for us. My top and bottom separated when I removed it from the pan but not sure why. It may have been the extra filling wasn't bonded enough. Regardless, I was able to put it back together and it held pretty good after being chilled. My top got rather crusty but softened after storing and I baked it for 65-70 min.

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Reviewer:

linda2d

Cooking Level: Intermediate

Reviewed: May 17, 2011

I halved this recipe; I'm the only one who will eat it in my house. I used fresh strawberries which I soaked in sugar and fat free half n half. Others mentioned that the batter was too dry, so I went ahead and used the full 1/4 of oil. I didn't have any red food coloring and in the filling I used a whole egg instead of half. I also think I added too much orange extract. My bread tastes more orange than strawberry. I felt like my cream cheese layer soaked in so next time I'll try & make that layer thicker. It's good & moist, thanks for sharing.

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Reviewer:

Scotdog

Cooking Level: Intermediate

Reviewed: May 16, 2011

The rating I have given is based on the changes I made. I made TWO loaves. I used homegrown strawberries which I sliced and let sit in the refridgerator overnight. They were plenty sweet! Because the mixture was dry, I added butter and more canola oil. Some of the other reviewers added milk I did not. Instead of using orange flavoring and cinnamon, I added almond and pure vanilla extracts. Personally, if I made this again, I would leave out the cream cheese in the mixture. I would bake the bread and slice it when cool and place cream cheese in between the slices, making little finger sandwiches. I did not add the red food coloring. I baked for 65 minutes. I did not cover the bread as it was baking.

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