3 cups all-purpose flour 2 cups sugar 3 teaspoons cinnamon 1 teaspoon baking soda 1 teaspoon salt 1 1/4 cup vegetable oil 4 eggs 1 1/4 pound fresh strawberries, sliced or unsweetened frozen berries, thawed, drained and coarsely chopped 1/2 cup walnuts, coarsely chopped
Preheat oven to 350 degrees F. Grease and flour two loaf pans.
Mix the flour, sugar, cinnamon, baking soda, and salt in a large mixing bowl. Add the oil, eggs, strawberries, and walnuts. Beat until the dry ingredients are just moist. Pour into the prepared loaf pans and bake for 1 hour.
The breads are done when they start to come away from the sides of the pan and an inserted wooden pick comes out clean.
One more review. 5 days later and this bread is still so moist. It really is great!
Member since: Nov 21, 2009
CutieCheftJess November 21, 2009 REVIEW:
yummmmmy. I followed the recipe adding what it called for only I over mixed the strawberries in it. It turned out very good though. I made a strawberrie frosting for it using the strawberrie juice i strained from the thawed strawberries, the remaining strawberries crushed up, cream cheese, powdersugar, and a little bit of cinnamon. Yummmmmmy
Guest Foodie June 28, 2009 REVIEW:
This bread is great. I added 1 cup of choclate chips. I gave a loaf to the neighbor they loved it.
mamaw fruitbat June 12, 2008 COMMENT: This bread is WONDERFUL! I used really ripe berries; the flavor was fantastic. It isn't 'pretty' but makes up for looks in the moistness and flavor.
Ds2006 December 22, 2007 REVIEW:
Very good. Made 3 mini loaves instead of 2 regular loaves. I also used pecans since I don't like walnuts.
This bread is quite moist- I thought I had misread my toothpick when I took it out of the pan- the bottom was very damp. It lost some moisture overnight, and was even better the next morning. Be sure to take yours out and put it on a cooling rack since this bread does try to get soggy if left in the pan. Try it smeared with some margarine and broiled for a few minutes. Delicious!
Guest Foodie November 21, 2007 REVIEW:
I was a little nervous about using all of my frozen strawberries I picked over the summer on this recipe, but it was well worth it. I followed the recipe exactly but omitted the nuts (not sure if anyone at the party I'm going to is allergic). I wouldn't recommend this- I think the nuts would add some nice texture. I used 3-4 cups of thawed, mostly drained frozen berries. Seems like the amount of berries isn't critical and it will still turn out perfect! The bread was moist and perfectly strawberry-y :)
Guest Foodie July 24, 2007 REVIEW:
Really good, but a bit too much cinnamon for my taste. Next time, I'll only put in 1.5 tsp.
Member since: Jun 19, 2007
lottasun June 19, 2007 REVIEW:
I replaced half the flour with whole wheat pastry flour and used 3 generous cups of strawberries, mashed, reserved the strawberry juice and mixed it with 8 ounces of low fat cream cheese and drizzled a bit on each loaf.
The extra strawberry cream cheese is a nice dip for other fruit, too.
Everybody LOVED it!!!
foggybottomlady May 28, 2007 REVIEW:
This was delicious! I used 3 cups chopped strawberries (didn't have a scale to weigh pounds). It came out great. I may add another cup of strawberries next time, though!
Guest Foodie March 4, 2007 REVIEW:
I made half (1 loaf) of the recipe, and added a handful of chocolate chunks. My husband loves it and I am making it again (twice in one week).
Coconutmama January 23, 2007 REVIEW:
This is a wonderful recipe! I made it for a friend and she is now making it!
It's ok to cheat a little by using convenience foods in your cooking. Refrigerated crescent roll dough comes in very handy in recipes like cheddar spinach appetizer squares, mini pepperoni rolls, or simple bear claws.