3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups sugar
1 cup vegetable oil
2 cups strawberries, hulled and chopped (must use fresh)
1 1/4 cups pecans, toasted and chopped
Heat oven to 325. Grease and flour two 9×5 inch loaf pans. Whisk flour, cinnamon, baking soda and salt in a large bowl. Whisk the eggs, sugar and oil in medium bowl.
Make a well in the center of the flour mixture. Add the egg mixture to the well and stir until well blended. Stir in the strawberries and pecans. Scrape the batter into the prepared pans and bake until a toothpick inserted in the center of the loaves comes out clean, 60-70 minutes. Cool in the pans for 10 minutes, then turn out onto a rack to cool completely, at least one hour. Serve. (The bread can be stored in the refrigerator for up to 3 days.
Michele Tracey, Food Editor