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