Reviewed: Jun. 23, 2011

This was delicious!! Even my picky 2-year-old gobbled it down! I think next time I might experiment in trying to reduce the sugar and oil content in this recipe, but as is it tastes great and the crust is delicious.

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Reviewer:

bdm

Reviewed: Jun. 22, 2011

I made this recipe twice, sticking to the recipe..and everyone has loved it. Turned out wonderful. I was asked for the recipe and was very proud to serve this bread. Thanks for sharing this.

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Reviewer:

JPEO30

Reviewed: Jun. 22, 2011

I give this 4 stars as written. Based on previous reviews, I doubled the strawberries (sliced some, chopped some and pureed some); cut the sugar back to 1 1/2 cups (1/2 c over the strawberries and mixed 1 c with the dry ingredients); added 1 tsp of vanilla extract; cut back on the cinnamon some and omitted the pecans. I baked it in a bunt pan at 325 degrees for about 1 1/2 hours - kept checking it until it was slightly golden and toothpick came out clean. I brought it to a potluck with Cool Whip on the side and received raving compliments. You could really taste the strawberries, it was super moist and not overly sweet - it was perfect :)

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Reviewer:

April

Cooking Level: Intermediate

Home Town: Richfield Springs, New York, USA

Living In: Great Bend, New York, USA

Reviewed: Jun. 21, 2011

Only 4 stars because I strayed from the original recipe. This bread was delicious and will be such a nice addition to my recipe collection. I made the following changes: I used 1 cup of white sugar and one cup brown sugar. I used the full amount of cinnamon and would not recommend dispensing with it. I cut the oil to 3/4 cup. Instead of putting sugar on the sliced berries, I added a 12 oz jar of fresh homemade strawberry freezer jam which I made days before without any preservatives -- just strawberries & sugar (moderate amount of sugar -- not as much as most recipes call for but certainly sweet) mashed together by hand WITHOUT sure gel or any other congealing agent so it had some juiciness to it. It took my bread at least 60 minutes in a new, higher-end convection oven. The result was hunks of strawberry and a lovely cinnamon flavor which combined with the brown sugar made the base of the bread taste really good all by itself. Thanks for the recipe inspiration!

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Reviewer:

Erin

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Reviewed: Jun. 19, 2011

Absolutely wonderful recipe. I recommend adding the vanilla as others suggested. This bread is vey similiar to zuccini bread, but has the great hint of strawberry.

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Reviewer:

Taglienti07

Cooking Level: Expert

Home Town: Blue Springs, Missouri, USA

Reviewed: Jun. 19, 2011

I used applesauce instead of oil, half sugar and half Splenda, and half white flour/ half wheat. I made just one loaf, and the modified amounts all worked out great. Next time I'm going to add a little vanilla and maybe some lemon zest.

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Reviewer:

lauriek

Cooking Level: Intermediate

Home Town: Northampton, Massachusetts, USA

Living In: Somerset, New Jersey, USA

Reviewed: Jun. 16, 2011

Awesome! Everyone loved it. I used 3 cups of strawberries and 1 1/2 cups of sugar.

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4 users found this review helpful

Reviewer:

lillielover

Reviewed: Jun. 15, 2011

I read the reviews and now I kinda wish I didn't. If you are a sweet tooth, I wouldn't change a think about the recipe except for adding 2 more cups of pureed strawberries. I only put 3/4 cup oil and 1 1/2 cups of sugar due to the reviews and I wish I would have followed the recipe. I feel it is very bland. My husband who isn't a sweet tooth loves it. Next time I make it, I will definitely follow the recipe as is but add the other 2 cups of pureed strawberries.

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Reviewer:

Renai

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Jun. 14, 2011

I thought this was good but a little plain but I also left out the nuts so that could make a big difference.

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Reviewer:

Audrey

Cooking Level: Beginning

Living In: Stuttgart, Baden-Württemberg, Germany

Reviewed: Jun. 13, 2011

As suggested by others, I doubled the amount of strawberries but otherwise made the recipe as it was. It had to cook for over an hour to get done all the way. I brought this to a gathering, and it was a huge hit. People kept going back for a second, third, and fourth slice. Very good!

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