About this recipe: This fruity loaf cake is packed with strawberries, pineapple, walnuts and macadamia nuts. The recipe makes 2 loaves, so you can freeze the extra or give it as a gift.
- Rated on - 20 Dec 2016
Firstly I would like to thank SUSIEQ203 who recommended this recipe to me via RE when I posted a request for a recipe to use up some strawberries. I did make a few changes, not that the recipe required it but for my own personal preferences. I am not a big fan of both pineapples and nuts so left them out. I did use 4 mashed bananas in place of the pineapples. I omitted the vegetable oil and used 1 cup of applesauce and ¼ cup of walnut oil. Used fresh instead of frozen strawberries. I was just so pleased with this loaf, the taste and texture is wonderful. One of the loaves is to take to a friends coffee morning tomorrow, looking forward to tasting the loaf once the flavors have sat overnight. Thank you for sharing, just know I will be baking this again! - 12 Jan 2013
Really good and super moist. I use fresh strawberries (halved, then sliced, about 2/3 cups worth) and add one medium diced banana. Omitted the nuts -better this way. (It's now my famous Pineapple Strawberry Banana bread - like the yogurt flavor) Save the juice of the drained pineapple to make a glaze. Glaze: 1 cup powdered sugar, 3 tablespoon pineapple juice. Remove the bread from the pans and pour on top while it's still warm. This adds tremendous flavor and keeps the bread SUPER moist. If you want the glaze a little tangier, substitute w/ one tablespoon lemon juice. If you want a sweeter bread, generously sprinkle light brown sugar on top b4 baking. Fun, easy recipe that makes great dessert bread. (Next time I'll make Strawberry Kiwi Bread) - 29 Mar 2007 (Review from Allrecipes US | Canada)