Strawberry Bread Recipe Reviews - Allrecipes.com (Pg. 10)
Reviewed: Sep. 7, 2013
Why does this recipe call for buttering and flouring the pan vs. Paming it, because it sticks to the pan when you don't! Lesson learned the hard way. Tasted delicious though...
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Cooking Level: Intermediate

Living In: San Ramon, California, USA

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Reviewed: Aug. 27, 2013
I loved this recipe! I used all the tips from others and it turned out AMAZING!! I took some to work and everyone couldn't get enough and kept complimenting me and asking for the recipe. Although word of advice, the 2nd time I tried to make it I wanted more strawberries in the bread so I put in an extra cup and a half (I know... How dumb!) and the bread just came out really soggy. Edible, but not enjoyable. In any case thanks for the recipe, I will be making it for years to come :)
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Reviewed: Aug. 21, 2013
Great recipe. I too, had a ton of strawberries gifted to me and wanted to do something creative. I did scale it down to make 1 loaf instead of 2. I did 2 cups of strawberries (1 cup sliced, and 1 cup pureed) added 1 teaspoon vanilla extract, 1 teaspoon of cinnamon, 1/2 cup oil, 1/2 teaspoon baking soda, 2 eggs, 1 and 1/2 cup flour, 1 cup sugar, 1/2 tsp salt and omitted the pecans. At 350 degrees for 45 min, the middle still was a little runny, I popped it back in for another 15 min. I think it came out great, nice and moist. My co-worker is raving about it right now and she's a hard one to win over. I want to make muffins with this too, I bet that will be awesome, and fill it with cheesecake or cream cheese frosting. I will use this recipe forever!
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Reviewed: Aug. 3, 2013
Very tasty bread. I doubled the strawberries, 1/2 sliced, 1/2 puréed. Cut oil down by 1/2 and replaced with applesauce. I would make this bread again, but I'm also going to continue to look for other recipes that might knock my socks off.
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Reviewed: Jul. 4, 2013
I too read the other reviews and made some modifications. I used 4 cups of berries, cut back the cinnamon to 1 tsp and substituted 1 cup of applesauce in place of 1 cup of the oil, left out the pecans. I baked in a bundt pan for about an hour and 15 minutes. Everyone loved it!
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Reviewed: Jun. 28, 2013
Made these as muffins, they came out pretty well but they're a little boring. I would recommend adding more strawberries than the recipe calls for!
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Reviewed: Jun. 19, 2013
I think they are very good. I think the amount of strawberries is just right for the bread. I will make this again.
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Reviewed: Jun. 16, 2013
Yummy! Sweet but not too sweet. Thanks for sharing :) I'm thinking this would be good with some other fruits as well!
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Reviewed: Jun. 13, 2013
This bread was delicious! I followed the recipe exactly, except I omitted the nuts and stirred in an additional 2 cups of chopped strawberries just before putting the mix in the 2 pans... as many had suggested. It came out perfect and moist! Only issue I had was the cooking time. Not sure if baking 2 breads at the same time affects cooking time, but 45 minutes at 350 was not nearly enough! At least not for my oven! So I just kept increasing the cooking time by 15 mins (and closely watched so I didn't over cook or burn) until it was done. It ended up at around 1 hour 40 mins of total cooking time in my oven. Still five star worthy... will definitely make again! Thanks for the recipe... :)
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Photo by Tricia Charves

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2013
This bread is super moiste and tastes good but why doesn't mine look like the picture? Mine is very dark in color-not very appealing to look at-i cant tell if it's from the cinnamon or overmixing the strawberries....still tasty-the kids think its ugly and wont eat it....lol
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Photo by Holly

Cooking Level: Expert

Home Town: Douglas, Massachusetts, USA

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