*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.
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.
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.
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.
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!
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!
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.
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.