3 c. all-purpose flour
2 c. sugar
1 tbsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
3 eggs well beaten
1 1/4 c. Mazola cooking oil
2 pkg. (10 oz. each) frozen sliced strawberries, thawed

Preheat oven to 350°F. Lightly grease 2 - 9 x 5-inch loaf pans. Line the bottom of each pan with aluminum foil. In a large bowl mix together flour, sugar, cinnamon, baking soda and salt. Make a well in the center of this mixture and pour eggs and oil in the well. Stir until dry ingredients just become moist. Pour thawed strawberries and juice into a container. With a slotted spoon, dip out strawberries and gently stir into the above mixture. Then add juice gradually stirring until batter is of the proper consistency. The amount of juice varies in strawberries when thawed. You do not want the batter to be too thin.

Bake at 350°F for one hour or until tested done with a toothpick and the pick comes out clean. Let cool in pans 15 minutes. With a knife loosen sides of loaves from pans. Turn out of pans. Let loaves cool completely before slicing.