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  • Darlene Nomura O'Rourke

    Strawberry Bread - changes I made: 4 cups strawberries, chopped in food processor; reduced sugar to 1-1/4 cups; added 1/2 c applesauce; reduced oil to 3/4c; no cinnamon and no pecans. Baked in a Bundt pan for about extra 20 minutes. Awesome.

  • John and Jody Brennan

    Strawberry Bread - yummy - I make this every strawberry season, it is my kids favorite strawberry recipe! Trying this summer

  • Katie Smith Little

    Strawberry Bread Recipe- increase to 4c, decrease cinnamon, use bundt pan and add 20 min

  • Dawn Keehn

    Strawberry Bread - This has been my "Go To" recipe for about 30 years for any leftover or overripe fruit. My only alteration to what is on this site is to increase the fruit amount to 3 cups and add 1 Tbsp baking powder, nuts are optional. I've used leftover fruit salad, candied yams, cranberry sauce, carrots, pumpkin and fruit relishes (got to love Thanksgiving leftovers). I really haven't found any fruit/veg that hasn't worked. Moist, freezes well & super easy. Can top w/ cream cheese too.

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This looks amazing!! Strawberry Bread: 2 10-ounce packages frozen sliced strawberries. 4 eggs, 1 C oil, 2 C sugar, 3 C flour, 1 TBSP cinnamon, 1 tsp baking soda, 1 tsp salt, 1 C chopped nuts. Makes 2 loaves. Bake 350 for 1 hr, 10 min. Serve with cream cheese, or fresh fruit or make tea sandwiches