By cookiedog on February 23, 2007
Photo by Tisme
Photo by Tisme
"You can make this recipe any time of the year because it uses frozen strawberries. This is from the Country Inn and Bed and Breakfast Cookbook."
Serving Size: 1 (2005 g)
Servings Per Recipe: 1
"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!"
"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!"
"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."
"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."
"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."
"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."
"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!"