This beautifully pink, moist bread is a favorite at our house. Neighbors and friends look forward to receiving it for Christmas every year. Most people ask for the recipe.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 5x9 inch loaf pans.

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  • In a bowl, mix the flour, baking soda, salt, and cinnamon. In a separate bowl, beat together the 1 3/4 cups strawberries, 2 tablespoons strawberry extract, eggs, sugar, and oil. Gradually beat the flour mixture into the strawberry mixture. Transfer to the prepared loaf pans.

  • Bake 45 minutes in the preheated oven, or until a toothpick inserted in the center of a loaf comes out clean. Cool on wire racks.

  • In a saucepan, mix the 1/4 cup strawberries with syrup, sugar, water, and 1 tablespoon strawberry extract. Bring to a boil, and stir constantly until sugar is dissolved, about 5 minutes. Pour over the bread while still warm.

Nutrition Facts

296.2 calories; 2.5 g protein; 38.8 g carbohydrates; 23.3 mg cholesterol; 159.2 mg sodium. Full Nutrition

Reviews (51)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/09/2006
This bread is very moist and delicious. Instead of buying strawberry extract I used 1 tsp. vanilla in the bread batter and in the glaze I used about 1/2 tsp. vanilla plus a few drops of orange extract. I also use granulated sugar instead of flour whenever greasing the pans for quick breads. It makes a sweet little crust on the underside that is much more appealing than flour residue. Loved the recipe - will definitely make it again. Read More
(186)

Most helpful critical review

Rating: 3 stars
12/31/2007
This was good but we didn't find it great like the other reviewers. I did not use the glaze per everyone's suggestion and did find the strawberry extract. We started out baking 4 loaves and had a real problem. We took them out of the oven after 45 minutes and the toothpick came out clean. However within 5 minutes all 4 loaves had fallen. They weren't done. The toothpick came out clean because there was a space under the crust. I talked with my father-in-law who was a baker for 60 years and he told me to bake it for 55 minutes at 375 degrees. We made two more loaves and this was much closer to the cook time. He said it was because the strawberries while thawed were still cold and made the batter cold increasing the bake time. After all the work the bread was good but just 3 stars in our book. Read More
(17)
56 Ratings
  • 5 star values: 35
  • 4 star values: 11
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
10/09/2006
This bread is very moist and delicious. Instead of buying strawberry extract I used 1 tsp. vanilla in the bread batter and in the glaze I used about 1/2 tsp. vanilla plus a few drops of orange extract. I also use granulated sugar instead of flour whenever greasing the pans for quick breads. It makes a sweet little crust on the underside that is much more appealing than flour residue. Loved the recipe - will definitely make it again. Read More
(186)
Rating: 5 stars
10/09/2006
This bread is very moist and delicious. Instead of buying strawberry extract I used 1 tsp. vanilla in the bread batter and in the glaze I used about 1/2 tsp. vanilla plus a few drops of orange extract. I also use granulated sugar instead of flour whenever greasing the pans for quick breads. It makes a sweet little crust on the underside that is much more appealing than flour residue. Loved the recipe - will definitely make it again. Read More
(186)
Rating: 4 stars
12/18/2006
This bread had a wonderful flavor. I have never had strawberry bread before but it was much more than I expected! I would suggest if you don't intend to eat it up fast that you don't put the glaze on it after it bakes. Make the glaze and reserve it to place on slices. I found that it made the bread have a clammy texture because we didn't eat the two loaves right away. Read More
(62)
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Rating: 5 stars
11/25/2005
Before discovering this recipe at the allrecipes.com website I'd never heard of strawberry bread. Man what a discovery! I will prepare this again and again. It's closer to cake than bread but what does the name matter? It's moist sweet but not overly sweet unique and spotlights strawberries--my favorite fruit. What more could we ask for? Five stars and beyond! I wouldn't change a thing. Read More
(57)
Rating: 5 stars
06/05/2007
oh YUM! ok so i didnt have any strawberry extract and i needed to use up the strawberries in the fridge.. so although i only made 1 loaf (half recipe) i used the full 2 tbsp of strawberry jam instead of extract to make up for sweetness (that sweetened frozen strawberries have vs fresh ones). This is the most fab gorgeous pinkest bread - ever! Read More
(44)
Rating: 5 stars
06/06/2006
This is wonderful cake/bread. Will be a favorite with us. I however found the added sweetness of the sauce was unnessasery so will leave the sauce off in the future. Read More
(27)
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Rating: 5 stars
08/21/2007
This is one of my favorite bread recipes! My sis made it first and sent it too me all the way from ND! And stayed moist! When I made it I didn't have strawberry extract so I used a mix of almond vanilla and a minimal amount of lemon extracts! It was wonderful! I also added a struesel toping from the banana crumb muffin recipe from this site for some added sweetness. I followed other reviews and opted not to use the strawberry topping. Thanks! Read More
(21)
Rating: 3 stars
12/31/2007
This was good but we didn't find it great like the other reviewers. I did not use the glaze per everyone's suggestion and did find the strawberry extract. We started out baking 4 loaves and had a real problem. We took them out of the oven after 45 minutes and the toothpick came out clean. However within 5 minutes all 4 loaves had fallen. They weren't done. The toothpick came out clean because there was a space under the crust. I talked with my father-in-law who was a baker for 60 years and he told me to bake it for 55 minutes at 375 degrees. We made two more loaves and this was much closer to the cook time. He said it was because the strawberries while thawed were still cold and made the batter cold increasing the bake time. After all the work the bread was good but just 3 stars in our book. Read More
(17)
Rating: 4 stars
01/15/2007
I looked in two grocery stores (Kroger and Super Target) and could not find strawberry extract so I used vanilla extract based on another review. I thought this was a very tasty bread but thought the cinnamon was a little overpowering (although this may have been because I didn't use the strawberry extract). I will make this again. Read More
(14)
Rating: 5 stars
02/16/2010
The cake was very moist and delicious. Instead of two loaf pans I baked it in a Bundt pan and it only took 50 minutes to bake. Read More
(11)