The original version of this dish was incredibly delicious, but I wanted something a little healthier, so I swapped out half of the butter for non-fat yogurt and left out the salt. It tastes fantastic and is extremely moist.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 24 |
| Yield: | 2 loaves |
Ingredients
- 1 (10 ounce) package frozen strawberries
- ½ (20 ounce) can crushed pineapple, drained
- 4 eggs, beaten
- 1 ¼ cups vegetable oil
- 2 cups sugar
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ¾ cup chopped walnuts
- ¾ cup chopped macadamia nuts
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 5×9-inch loaf pans.
- In a bowl, mix the strawberries, pineapple, eggs, oil, and sugar. In a separate bowl, sift together the flour, baking soda, salt, and cinnamon. Mix the flour mixture into the bowl with the fruit until evenly moist. Fold in walnuts and macadamia nuts. Divide the batter between the prepared loaf pans.
- Bake loaves in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, about 1 hour. Cool on wire racks.
Nutrition Facts
| Calories | 300 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 162 mg |
| Sugars | 19 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
This is a great recipe, but I don’t understand the pineapple, or the huge quantity of oil. The pineapple isn’t bad – but it doesn’t add anything to the bread. I first tried this recipe because I had leftover pineapple in the fridge, and I have copious amounts of frozen strawberries from my garden. It was ok……drop the oil to half a cup (or less – the fruit provides plenty of moisture), and substitute the pineapple for 3 overripe bananas.
great recipe!!
This is a wonderful and healthy snack cake. 3 1/2 cups of whole frozen strawberries, defrosted snd chopped = the package of sliced strawberries called for.
I used fresh strawberries and 1 cup oil plus small container of applesauce. It took 1 hour 15 minutes to bake, super moist and delicious. Put on a light drizzle of strawberry glaze…….yummy
This recipe is fantastic! I adjusted according to the first reviewer’s recommendations (except didn’t add bananas), and I baked in a bundt pan and added pineapples on the top (see photo). Then I glazed with the pineapple juice and powdered sugar. Tasted amazing and will make again!
Love this with the icing suggested in the comments!
This bread is very good and moist.
This is delicious! Very easy and tasty. It makes two nice sized loafs. We gave one away as a thank you present to the store manager of Lowes and he absolutely loved it! I will definitely make it again!
Disappointing. Just not a lot of strawberry or pineapple flavor. Actually, really only tasted Like cinnamon The only modifications I made was to use fresh strawberries (even added a few more than the 10 oz recommendation) and split the oil with 1/2 portion of applesauce / half oil. Won’t try again.
I loved this recipe! Decided to make muffins sine I was taking this to the office, and they turned out great. The reviews on Allrecipes are awesome, and I followed suit, using 1 cup canola oil, 1 1/2 cup sugar & a tablespoon vanilla. These are a great in-the-go breakfast, too!
Second review: I really wanted to make this again but the strawberries went bad so I knew I had frozen blueberries and tried it. I stuck to the recipe, aside from the berries, and added two bananas. A total hit!
Used fresh strawberries and pineapple and it turned out great! I will definitely be making this again.
Excellent
This bread was just ok. Not the best, yet still good enough to take to a family get together. Who better to be “guinie pigs” to a new recipe, right?
I made this recipe to use the fresh pineapple and strawberries I had leftover from a party. It was a great recipe to try. I took tips from a few others and made the bread into muffins, reduced the amount of oil by using 1/2 cup of applesauce and 1/2 of oil, and omitted the nuts. I also put the glaze of pineapple juice mixed with powdered sugar and it work out great. Yum, I’d make it again.
This is a delicious quick bread. I did make a few changes after reading reviews. I used 1/2 cup apple sauce and 3/4 cup canola oil, cut down the sugar to one cup and used pecans instead of the nuts in the receipe. I will be making this again!
Made it just as instructed but added 1 1/2 cups blueberries. I used walnuts only because I didn’t have macadamia nuts. It was wonderful. Will be making this again. It is a keeper.
This bread is AMAZING. I followed the recipe exactly, except I used cashews instead of macadamia nuts. Also used the pineapple glaze recommended in one of the other reviews and added some extra crushed pineapple on top after cooking. I baked one loaf in a glass loaf pan and the other in a circular metal cake pan and both turned out wonderful (for the glass pan I lowered the temp 25 degrees to 325F and cooked it for a little longer than the recommended time). This is definitely a fool proof recipe that yields fantastic results! Much thanks to the poster!
Pretty darn good – tastes better the longer it stays in the refrigerator. A bit sweet and a tad too many macadamia nuts for me. I used 2 bag that said about 1/2 cup each and when I put in cup it measured 3/4 cup as in recipe – I think I would stick to 1 bag. I used 12 oz fresh strawberries and one 8 oz can of pineapple as someone else suggested so no leftovers. Very moist.
I used fresh pineapple pureed in food processer with 2 kiwi. Fresh strawberries. No nuts. It is amazing!!!!
definatly will make again, i didnt drain the crushed pineapple it was fantastic!!!!!