Dense would be the first thing I think of when I eat this. I read a lot of reviews (good and bad) before I tackled this bread. I doubled the strawberries, sliced half and pureed half after they sat in the sugar. I added a splash of strawberry flavoring and even after that I didn't taste a lot of strawberry. To combat the interior texture problems I used 1/2c oil, 1/4 sour cream and one suuuuuuuuuuuuuper ripe banana for sweetness. You couldn't taste either the sour cream or banana in the bread but it made it moist without being runny. I also baked in dark metal loaf pans with a sheet of foil on top. I think I baked it for 65 minutes (I kept resetting my timer and losing track) but when it passed the toothpick test it came out clean and not overdone. The taste is good, but heavy, and the texture was great: crisp edges without being chewy, and soft center with bits of juicy strawberry here and there. I might cut down the nuts next time because they seem to take center stage in this bread.

Reviewed On: Aug. 17, 2011

This recipe makes my mouth water when I think about it; it has become a staple in our house. The only things I have changed are I use 1/3 olive oil and 1/3 sunflower oil and we also add a hefty amount (about 2 tbsp) of fresh cilantro from the garden. And every time I've made it, I've been out of lemon juice and substituted lime juice. My husband and I don't order shrimp out anymore because of this recipe. The ingredients may seem a bit odd at first, but trust me, it works in the end.

Reviewed On: Apr. 26, 2009

My hubby and I love this recipe. Surprisingly, the bell pepper seems to be a key feature in the finished result. I skipped it the first time (I didn't have any) but after cooking it again with the bell pepper, I realized what a difference it made. I also sub'd bbq sauce for part of the ketchup. Fantastic, simple, homey recipe.

Reviewed On: Dec. 24, 2008