It’s a cold, gray day here on the edge o’ the prairie – a perfect time to use up the strawberries that are getting on in the refrigerator by making this bread. I found it on the web a few years ago, and it has become one of Rich’s favorites. It’s a simple, tasty alternative to shortcake or pie – and is really good lightly toasted and served with cream cheese (I like to use chive or jalapeño 
cream cheese – but that may just be my own, personal, weird taste).
The ingredients couldn’t be simpler:
•2 cups fresh strawberries
•3-1/8 cups all-purpose flour
•2 cups white sugar
•1 tbsp ground cinnamon
•1 tsp salt
•1 tsp baking soda
•1-1/4 cup vegetable oil
•4 eggs, beaten
•1-1/4 cup chopped pecans
Preheat oven to 350º.
Butter and flour two 9 x 5 inch loaf pans – I usually use cooking spray and forgo the flour.
Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened – it will be quite thick. Stir in pecans and divide batter into pans.
Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.