STRAWBERRY BREAD

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.

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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.

Ingredients:

3/4 cup granulated sugar
1/2 cup milk

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