Strawberry Bread

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Most Helpful Positive Review

Jul 09, 2006

This was absolutely fantastic! My husband ended up with a whole flat of strawberries from a local farm, so I was really looking for something different to use them in. This was the perfect use for them. Like some of the other reviewers, I added more strawberries (4 cups: 2-pureed and 2 sliced), cut the oil down to 3/4 cup, and only used 1.5 cups sugar since my berries were fairly ripe. I also added 1 tsp vanilla. This had a wonderful texture and flavour. I will definitely make it again!

—Amy D'Orsay

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Most Helpful Critical Review

Aug 21, 2007

Where did my strawberries go?...I followed the recipe exactly. I used 2 aluminum bread pans. It took about 1&1/2 hours to finish baking in the center. The strawberries vanished after it baked and I wish I had doubled them. I could barely taste them The bread was also overpowered by the cinnamon. Next time I will double the strawberries and cut the cinnamon down to 1/2 teaspoon.

—COLORINE

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758 Ratings

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Jun 19, 2005

Thanks SO much to all the previous reviewers who provided such great tips. This turned out wonderfully! I halved the recipe to make one loaf - used 1/4 c olive oil, 1 1/2 c strawberries (I sprinkled them with sugar, then smooshed them up with my fingers), 1/2 tsp cinnamon, and 1 tbsp vanilla extract. It was perfectly cooked after 45 mins. The consistency was light, the sweetness spot-on, and the strawberry flavor was just right also. I served this warm with a little fat-free Cool Whip and a sliced strawberry garnish. Thank you, Ellen, for boosting my baking confidence!!

—Caroline C

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Feb 04, 2004

I needed to use up some strawberries and decided to give this recipe a try. It was easy to make and it turned out great! After reading the reviews, I was concerned that I didn't have enough strawberries so I added some frozen blueberries. I also cut back on the cinnamon and added a little vanilla. My family was pleased with the results. I would definitely make this again. I was feeling lazy about washing two loaf pans so I baked it in a bundt pan. It filled the pan perfectly and would look nice for company or to take to a brunch or office party.

—AMYNTEXAS

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Apr 23, 2008

Very good, although with the recipe as is you can't taste the strawberries. Next time I will double the strawberries, blend in half with juice, and fold in the other half right before the batter goes in the pans. I used 1/2 c. less sugar and it was very good, I also used the sugar from the 1 1/2 cups to sprinkle over the strawberries, otherwise the bread may be too sweet. I baked mine for 1 hour and it was perfect.

—Celeste

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Apr 19, 2006

I had some strawberries that most would have thrown out. They were past ripe for eating. I threw them into the food processor(there was 12 oz. berries) and put the 2 cups of sugar in and let it spin and set for a while. I also threw a half of a tangerine rind into the processor as well. I decreased the oil as suggested to 3/4 cup and decreased the cinnamon to 1/2 tbsp. Added 1 tsp. vanilla extract. This bread was perfect! The flavor of the strawberry, spice, and tangerine essence gave it such a nice spark. Took this to a meeting at work and everyone raved. I also made some cream cheese spread w/ 8 oz. cream cheese, 10x sugar to sweeten, and grated lemon rind. It complimented this very nicely.

—TUNISIANSWIFE

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Dec 27, 2003

Makes a sweet, moist, dense bread. I used fresh strawberries at the peak of ripeness, and was disappointed that the bread didn't have a stronger strawberry taste. The predominant flavor was that of cinnamon. If I were to make this recipe again, I would increase the strawberries - perhaps to 3C - and I would decrease the cinnamon. Additionally, I would consider dicing the strawberries instead of slicing them (or slicing them thicker) so that chunks of fruit would be visible when slicing the bread - like one would see in a blueberry or cranberry bread.

—Chadwick

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Jun 09, 2003

Great recipe, especially if you have a lot of fresh stawberries to use up. I doubled the strawberries to four cups and cooked in it one bundt pan instead of two loaves. I cooked it about an extra twenty minutes on top of the fifty, checking until knife inserted comes out clean. Everyone loved it!!

—TID69

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Nutrition

Calories
281 kcal
14%

Carbohydrates
31.2 g
10%

Cholesterol
35 mg
12%

Fat
16.6 g
25%

Fiber
1.4 g
6%

Protein
3.3 g
7%

Sodium
161 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Strawberry Bread

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 281
Calories from Fat: 149

% Daily Value *
Total Fat 16.6g 25 %
Saturated Fat 2.1g 11 %
Cholesterol 35mg 12 %
Sodium 161mg 6 %
Potassium 73mg 2 %
Total Carbohydrates 31.2g 10 %
Dietary Fiber 1.4g 6 %
Protein 3.3g 7 %
Sugars 17.6g
Vitamin A < 1 %
Vitamin C 13 %
Calcium 2 %
Iron 11 %
Thiamin 17 %
Niacin 14 %
Vitamin B6 2 %
Magnesium 5 %
Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.