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    You are in: Home / Recipes / Strawberry Nut Bread Recipe
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    Strawberry Nut Bread

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on February 08, 2014

      Love this recipe. So simple and delicious. Used the rest of last years berries I had in the freezer and 3/4 cup each of white and brown sugars. Did not have raisins but did have walnuts. Yummy!

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    • on April 20, 2009

      Quick, not horribly unhealthy, and non-dairy! A wonderful dessert. I skimped on sugar as I tend to (about 1 3/4 cups) and used a 12x9 disposable foil pan. Perfection in an hour!

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    • on January 19, 2008

      This was great as a dessert or a breakfast. It was fast & easy to prepare. I used 4 large eggs & it turned out well. It makes alot of batter, I cooked it in a bunt cake pan. We will definately have this again.

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    • on January 10, 2008

      Fantastic recipe! I used my own frozen strawberries for this recipe, I also used sultana's instead of raisins (no raisins on hand) and subsituted splenda with the sugar. The taste using normal sugar must be fantastic, because with splenda it was brilliant! I didnt have a tube pan, so I used a loaf pan, and covered it with foil which I lightly oiled, and removed the foil about 30 minutes before baking had finished. It worked very well. This is such a wonderful and easy recipe to make, the bread was slightly moist and very nice indeed. DD described it as a fruit cake type bread.DH used a little margarine on his and enjoyed it immensel as did the whole family. Great recipe cookiedog, I will be freezing my left over strawberries to make this again! Thanks for sharing.

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    • on October 11, 2007

      This strawberry nut bread is really good and not difficult to make. I used pecans and toasted them before adding to the batter, and I mixed brown sugar and white sugar as suggested in the recipe and it turned out very moist and tasty. Thanks, cookiedog, for sharing this great recipe.

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    • on July 01, 2007

      What a wonderful, moist bread this makes. My bag of strawberries was 40 oz. -- so I made two "bundt" loaves. One I used the regular sugars (both white and brown) but the other one I used the Splenda brown sugar and the regular Splenda (my husband is diabetic). He is thrilled! I didn't have to add any of the strawberry juices -- the batter was a really nice consistency. I guess this is sort of a cross between a cake and a fruit bread. I mashed all the strawberries some and that worked out well. The raisins are a relly nice addition -- I would not leave them out. I used walnuts, but I'm sure pecans would work well also. I'm so pleased to have this recipe in my collection.

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    • on April 10, 2007

      This bread is SCRUMPTIOUS! It is incredibly moist and sweet! I didn't have a tube pan so I made 1 standard size loaf plus 16 muffins! This makes a lot of bread! There a lot of things you could do with this too - I thought about adding chocolate chips in place of raisins, or substituting part of the oil with banana for a lower fat strawberry-banana bread! I can't wait! Thanks cookie!

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    Nutritional Facts for Strawberry Nut Bread

    Serving Size: 1 (2005 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 324.3
     
    Calories from Fat 145
    44%
    Total Fat 16.1 g
    24%
    Saturated Fat 2.1 g
    10%
    Cholesterol 49.0 mg
    16%
    Sodium 197.1 mg
    8%
    Total Carbohydrate 42.3 g
    14%
    Dietary Fiber 1.8 g
    7%
    Sugars 24.7 g
    99%
    Protein 4.5 g
    9%

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