Such an outstanding recipe. I have made it 4 times, each time tweaking the recipe a little more. It's equally delicious with whole wheat flour, and I add a tablespoon of vanilla. I use brown sugar instead of white, and 3/4 cup is enough (for 10 servings). I always use fresh fruit instead of frozen. In my oven, it always takes at least an hour and a half to cook, and it's a very moist bread. So far, I've made strawberry raspberry, strawberry cranberry, and strawberry kiwi versions of the recipe, and they have all turned out very well.
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Such an outstanding recipe. I have made it 4 times, each time tweaking the recipe a little...