Reviewed: Nov. 7, 2009

I love this bread. I always have strawberrys around the house for the kids and this is a great breakfast bread!! I coat my pans with a little sugar before pouring the mixture in the prepared pan and when it comes out in makes a little crust on top of the bread.

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ALLINMARCH

Cooking Level: Expert

Home Town: Buhler, Kansas, USA

Living In: Carrollton, Texas, USA

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Reviewed: Nov. 5, 2009

I can't believe I'm giving such a low rating, but this was really bad. The only thing I did in addition to following the recipe exactly as written was add 1 Tbs vanilla and mashed the strawberries to help disperse (both based on review suggestions). After cooking for over 2 hours! the bread still was so moist it didn't taste done. YIf I made it again, I'd use less strawberries, but I'm not sure that would do it. The flavor was subtle and different from banana bread (what the other reviews were comparing it to), but it wasn't great. I could find a better use for my frozen strawberries.

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catastrophiccook

Cooking Level: Beginning

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Reviewed: Apr. 4, 2009

I cut this in half. I had three different kinds of berries (blueberries, strawberries and cranberries) in little amounts so I combined them all to make 10 oz. together. I had to add about 1/4 c. of milk to get it to come together. EDITED: This does not half well. At least for me it didn't. I will try this again when I can make the whole batch. Halving it was just a waste for me.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jan. 10, 2009

This recipe was easy to make, and turned out moist and SO flavorful. Family and friends raved!!!

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Hollie H.

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Reviewed: Nov. 15, 2008

I'm eating this now, right out of the oven! It's delicious, perfectly sweet, and moist. I followed the suggestions of another poster and used 1 cup oil, 1 cup sugar and 1 cup of applesauce.

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Betsy

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Reviewed: Sep. 15, 2008

I made muffins with this recipe and used applesauce instead of oil as I often do when baking. Unfortunately, the muffins were gooey and had much too strong a nutmeg flavor for our family.

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Lenenski Family

Home Town: Lilburn, Georgia, USA

Living In: Forney, Texas, USA

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Reviewed: Jul. 13, 2008

I didn't think this recipe had much taste.

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readernut

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Hermann, Missouri, USA

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Reviewed: Jun. 7, 2008

I made one loaf and a dozen muffins. My husband, who generally is not a fan of sweet breads, loved it, and so did my grandchildren. The only change I made was to add a splash of vanilla (didn't measure) and a cup of chopped pecans. I'm going to try it with pears next time. Thanks for posting!

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Aggie

Cooking Level: Expert

Living In: Geneva, Alabama, USA

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Reviewed: Apr. 21, 2008

I make a lot of breads, and this one is one of the best!!! After initially making it as written (I don't believe in changing a recipe until after the first time I make it), I used 1/2 white and 1/3 brown sugar. The difference is subtle but gives a deeper flavor. Also, I used about 2c. fresh strawberries, sugared them a tad and let them juice overnight before adding them to the batter. Lastly, I subbed 1/2 cup of applesauce for the total amount of oil. Got one 9" x 5" loaf and three minis. Best to take to work and treat the co-workers! Thanks!!!!

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Phyllis

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Metairie, Louisiana, USA

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Reviewed: Mar. 27, 2008

I was a little disappointed with this recipe. I was expecting a loaf consistency (firm, dense, moist), but instead this was more cake-like. It was very moist, however. I used fresh strawberries, and eyeballed the amount (I'm sure that I used more than I was supposed to). For me, the recipe made 4 loaves, not 2. It was a nice way to use up some extra strawberries, but I don't think that I'll make it again.

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mom23boysn1girl

Cooking Level: Expert

Home Town: Utica, New York, USA

Living In: Rockville, Maryland, USA

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Reviewed: Mar. 26, 2008

This in my opinion is really a cake. I cooked it in a casserole dish. I also took review advice and added 1T. of vanilla and substituded the sugar for brown sugar. I also think next time I will add more strawberries. It was excellent. I will definitly make it again.

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maryanne

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Reviewed: Jan. 29, 2008

i love this recipe!! i made a few changes....1 cup sugar, 1 cup applesauce, 1 cup oil and 2 cups freeze dried strawberries(the kind they use in special k i found at bulk barn)

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SYLVIETOROK-NAGY

Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

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Reviewed: Dec. 6, 2007

Yummy, and easy. I used all whole wheat flour, mashed the strawberries as others suggested, used 1 cup brown sugar and 1/2 c white sugar. Very easy to make and tastes great. I'll be making it again for sure!

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M3B

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2007

I was really surprised by how good this was... I taste-tested the batter and thought the cinnamon was a bit overwhelming, but the strawberry flavor really came out during baking. I'll be making these as holiday gifts, thanks!

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Oct. 11, 2007

I had a lot of extra strawberries so I was looking for something to do with them. This bread was okay but it wasn't phenomenal. I felt like it was missing something. I added a teaspoon of vanilla and more strawberries...but I felt like it needed more doctoring.

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Lauraloves2run

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Provo, Utah, USA

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Reviewed: Sep. 20, 2007

Delicious!

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Meredith Rae

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Reviewed: Jun. 20, 2007

Very, very moist! I used more than 10 oz of frozen strawberries (fresh home-frozen strawberries) that I chopped up, and I put in a third of the oil. Still very moist and tasty. I also halved the sugar and used splenda. Kinda reminded me of carrot cake but with strawberries instead... wouldn't really consider it a "loaf," which implies bread to me. Just cake baked in a loaf pan!

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w

Cooking Level: Intermediate

Home Town: Princeton, New Jersey, USA

Living In: San Francisco, California, USA

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Reviewed: Apr. 27, 2007

Great dish, loved it! Pay attention to recipe, this is a double loaf dish! Makes quite a bit of food.

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FENNECUS

Cooking Level: Intermediate

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Reviewed: Apr. 15, 2007

Wonderful! I did add wheat germ and flax seed, used convection heat for about 45 minutes. Also egg-replacer eggs worked great. I only did one loaf. That was my worst mistake. My picky kids wanted more! We all loved it. I'm making 2 loaves tomorrow! Thank you!

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cdfacc

Cooking Level: Intermediate

Living In: Michigan City, Indiana, USA

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Reviewed: Jul. 16, 2006

I halved this recipe, and made it healtier. I used 3/4 cup sugar (instead of 1 cup), half whole wheat and half all-purpose flour (instead of all all-purpose), 1/4 cup applesauce and 1/4 oil (instead of all oil). Not overly sweet.

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LadyJustice

Cooking Level: Intermediate

Home Town: Midland, Texas, USA

Living In: Austin, Texas, USA

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Strawberry Spice Loaf

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