2 c Frozen whole strawberries
– (unsweetened)
Sugar
3 c All-purpose flour; PLUS:
2 tb All-purpose flour
2 c Sugar
1 tb Cinnamon
1 ts Salt
1 ts Baking soda
1 1/4 c Oil
4 Eggs; beaten
1 1/4 c Chopped pecans
Place strawberries in medium bowl. Sprinkle lightly with sugar to taste.
Let strawberries stand until thawed, then slice.
Preheat oven to 350?F. Butter and flour two 9×5-inch loaf pans. Combine
flour, sugar, cinnamon, salt and baking soda in large bowl and mix well.
Blend oil and eggs into strawberries. Add to flour mixture. Stir pecans,
blending until dry ingredients are just moistened. Divide batter between
pans. Bake loaves until tester inserted in centers comes out clean, about
45 to 50 minutes. Let cool in pans on rack for 10 minutes. Turn loaves out
and cool completely.
Makes 2 loaves.
Yields
2 Servings