Makes 2 (9 x 5-inch) loaves.

2 c. frozen unsweetened whole strawberries
Sugar
3 c. plus 2 tbsp. all purpose flour
2 c. sugar
1 tbsp. cinnamon
1 tsp. salt
1 tsp. 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. Let berries stand until thawed, then slice.

Preheat oven to 350 degrees. Butter and flour 2 (9 x 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 in 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.