This is wonderful hot or cold, for breakfast or as a dessert. A definite family favorite!

Recipe Summary

prep:
30 mins
cook:
45 mins
additional:
10 mins
total:
1 hr 25 mins
Servings:
24
Yield:
2 9-inch loaves
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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). Butter and flour two 9 x 5-inch loaf pans.

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  • Slice strawberries and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing batter.

  • Combine flour, sugar, cinnamon, salt and baking soda in large bowl; mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.

  • Bake in preheated oven until a tester inserted in the center comes out clean, 45 to 50 minutes (test each loaf separately). Let cool in pans on wire rack for 10 minutes. Turn loaves out of pans, and allow to cool before slicing.

Nutrition Facts

281 calories; protein 3.3g 7% DV; carbohydrates 31.2g 10% DV; fat 16.6g 26% DV; cholesterol 31mg 10% DV; sodium 161.5mg 7% DV. Full Nutrition
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Reviews (987)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/09/2006
This was absolutely fantastic! My husband ended up with a whole flat of strawberries from a local farm, so I was really looking for something different to use them in. This was the perfect use for them. Like some of the other reviewers, I added more strawberries (4 cups: 2-pureed and 2 sliced), cut the oil down to 3/4 cup, and only used 1.5 cups sugar since my berries were fairly ripe. I also added 1 tsp vanilla. This had a wonderful texture and flavour. I will definitely make it again! Read More
(590)

Most helpful critical review

Rating: 3 stars
08/21/2007
Where did my strawberries go?...I followed the recipe exactly. I used 2 aluminum bread pans. It took about 1&1/2 hours to finish baking in the center. The strawberries vanished after it baked and I wish I had doubled them. I could barely taste them The bread was also overpowered by the cinnamon. Next time I will double the strawberries and cut the cinnamon down to 1/2 teaspoon. Read More
(47)
1242 Ratings
  • 5 star values: 784
  • 4 star values: 314
  • 3 star values: 90
  • 2 star values: 37
  • 1 star values: 17
Rating: 5 stars
07/09/2006
This was absolutely fantastic! My husband ended up with a whole flat of strawberries from a local farm, so I was really looking for something different to use them in. This was the perfect use for them. Like some of the other reviewers, I added more strawberries (4 cups: 2-pureed and 2 sliced), cut the oil down to 3/4 cup, and only used 1.5 cups sugar since my berries were fairly ripe. I also added 1 tsp vanilla. This had a wonderful texture and flavour. I will definitely make it again! Read More
(590)
Rating: 5 stars
06/19/2005
Thanks SO much to all the previous reviewers who provided such great tips. This turned out wonderfully! I halved the recipe to make one loaf - used 1/4 c olive oil, 1 1/2 c strawberries (I sprinkled them with sugar, then smooshed them up with my fingers), 1/2 tsp cinnamon, and 1 tbsp vanilla extract. It was perfectly cooked after 45 mins. The consistency was light, the sweetness spot-on, and the strawberry flavor was just right also. I served this warm with a little fat-free Cool Whip and a sliced strawberry garnish. Thank you, Ellen, for boosting my baking confidence!! Read More
(385)
Rating: 4 stars
02/04/2004
I needed to use up some strawberries and decided to give this recipe a try. It was easy to make and it turned out great! After reading the reviews, I was concerned that I didn't have enough strawberries so I added some frozen blueberries. I also cut back on the cinnamon and added a little vanilla. My family was pleased with the results. I would definitely make this again. I was feeling lazy about washing two loaf pans so I baked it in a bundt pan. It filled the pan perfectly and would look nice for company or to take to a brunch or office party. Read More
(259)
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Rating: 5 stars
04/19/2006
I had some strawberries that most would have thrown out. They were past ripe for eating. I threw them into the food processor(there was 12 oz. berries) and put the 2 cups of sugar in and let it spin and set for a while. I also threw a half of a tangerine rind into the processor as well. I decreased the oil as suggested to 3/4 cup and decreased the cinnamon to 1/2 tbsp. Added 1 tsp. vanilla extract. This bread was perfect! The flavor of the strawberry, spice, and tangerine essence gave it such a nice spark. Took this to a meeting at work and everyone raved. I also made some cream cheese spread w/ 8 oz. cream cheese, 10x sugar to sweeten, and grated lemon rind. It complimented this very nicely. Read More
(142)
Rating: 4 stars
04/23/2008
Very good, although with the recipe as is you can't taste the strawberries. Next time I will double the strawberries, blend in half with juice, and fold in the other half right before the batter goes in the pans. I used 1/2 c. less sugar and it was very good, I also used the sugar from the 1 1/2 cups to sprinkle over the strawberries, otherwise the bread may be too sweet. I baked mine for 1 hour and it was perfect. Read More
(120)
Rating: 4 stars
12/27/2003
Makes a sweet, moist, dense bread. I used fresh strawberries at the peak of ripeness, and was disappointed that the bread didn't have a stronger strawberry taste. The predominant flavor was that of cinnamon. If I were to make this recipe again, I would increase the strawberries - perhaps to 3C - and I would decrease the cinnamon. Additionally, I would consider dicing the strawberries instead of slicing them (or slicing them thicker) so that chunks of fruit would be visible when slicing the bread - like one would see in a blueberry or cranberry bread. Read More
(112)
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Rating: 5 stars
06/09/2003
Great recipe, especially if you have a lot of fresh stawberries to use up. I doubled the strawberries to four cups and cooked in it one bundt pan instead of two loaves. I cooked it about an extra twenty minutes on top of the fifty, checking until knife inserted comes out clean. Everyone loved it!! Read More
(112)
Rating: 4 stars
08/13/2009
HELPFUL TIPS AFTER READING ALL THE REVIEWS: I just love this site b/c I random people. I mean, it's so much easier when you've had 100s of people try & revise it to PERFECTION! 1. 1st time I made this, I cut the ingred down to only make 1. BIG MISTAKE! So much better to make full amount so you can slice and then stick in ziplock bags in the freezer. Breakfast on the go, just heat for 50sec in the microwave! 2nd, 4Cups of strawberries are a must (2 diced, and 2C smooshed w/bottom of measuring cup). 3. Dump the 2C of sugar on top of strawberries, gently mix while mixing rest. I just dump all in the ingred in one bowl then gently fold. Can't taste the difference when separating dry with wet first. 4. Tasted wonderful with half wheat flour 5. Use one snack size container of unsweetened applesauce then fill rest of 1C measuring cup with oil! 6. With or without vanilla, everyone always says it tastes the same! Read More
(93)
Rating: 5 stars
12/17/2003
Excellent! I used 4 cups of strawberries and halfed the amount of cinnamon as suggested. I also substituted 1/2 the amount of oil with unsweeten applesauce. Read More
(86)
Rating: 3 stars
08/21/2007
Where did my strawberries go?...I followed the recipe exactly. I used 2 aluminum bread pans. It took about 1&1/2 hours to finish baking in the center. The strawberries vanished after it baked and I wish I had doubled them. I could barely taste them The bread was also overpowered by the cinnamon. Next time I will double the strawberries and cut the cinnamon down to 1/2 teaspoon. Read More
(47)
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