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!
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!!
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.
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.
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.
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.
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!!
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!
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.
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.
