I followed the advise of others and doubled the amount of strawberries. I used 1/2 cup olive oil and 3/4 cup low fat sour cream. I also baked it in a bundt pan greased and sprinkled with cinnamon sugar as others have suggested. It was lovely and moist but the flavour of strawberries is very subtle. I would make it again if I had over ripe strawberries to use up.
Another so-good-you-want-to-slap-your-mama recipe! I took the advice of other reviewers to add more strawberries, and it was scrumptious! It’s strawberry season in Louisiana, and this was a great way to use them. I did sub 3/4 cup of applesauce for that much oil, and increased the berries to almost 3 cups. Too much of a good thing is a good thing. I made five mini loaves and passed them out to lucky friends and co-workers.
This was a tasty way to use up strawberries. I substituted applesauce for half the oil, like the others had suggested. I also let the berries soak in milk in sugar before adding to mixture. My batch made FOUR mini loaves.
Pretty good. I will make a couple of changes next time. Add 50% more strawberries and use pumpkin pie spice instead of straight cinnamon. Will bump that up 50% too. Otherwise, mine looked just like the pic. My kids love it.
This is a keeper, next time I will add more strawberries, I didnot have that extra cup to put in. I also baked it in a bunt pan and put a sugar glaze on top. This is great.
Bought strawberries on sale, needed to use some of them up and this was perfect! The pickey 6 and 4 year olds loved it, always a plus!
Fabulous! I altered a little bit by cutting cinnamon in half, adding 1/2 tsp of vanilla, cutting nuts to ~1/2 c. and adding ~3/4 cup coconut. I think next time I’ll add some lemon zest…it needed more fruitiness.
This recipe was okay. It was a nice change of pace from the typical loaf of banana bread, but I was kind of disappointed by it. I wish my oven wasn’t so old and crappy, that may had made a difference in the outcome of this recipe. I’ll definetely give this recipe another try, it has potential!
Wonderful! I halved the recipe to make one loaf. The only changes I made were to add 1 Tbsp. vanilla and I did 1/2 white sugar and 1/2 brown. This recipe makes me want to go strawberry picking again soon!
This was such a hit at our bake sale. Almost sold every slice! I substituted 1/2 the all purpose flour for half whole wheat flour. It was so moist and had wonderful flavor. I have had many requests to bring this bread to upcoming events!
Love this recipe. I halved the cinnamen, and added vanilla extract. It was good by itself, but even better served warm like a strawberry shortcake. Will make again for certain.
For the Bread:
- 3/4 cup granulated sugar
- 1/2 cup milk
- 1/2 cup oil
- 1 large egg
- 1 teaspoon vanilla extract or almond extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups diced strawberries
- 2 tablespoons all-purpose flour
For the Glaze:
- 2 cups powdered sugar
- 2 tablespoons melted butter
- 1/3 cup finely diced strawberries
- 1/2 teaspoon vanilla extract or almond extract.
1-2 tablespoons heavy cream or milk** (optional)
US Customary – Metric
Preheat the oven to 350 degrees.
In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.
Pour the bread batter into a greased 9″x5″ bread pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. Mix until it is smooth.
Once the bread is cool, spread the glaze on top of the bread. Slice and serve.