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 (or 1 c.)

Place strawberries in medium bowl. Sprinkle lightly with sugar. Let berries stand until thawed, then slice. Preheat oven to 350 degrees. Butter and flour two 9x5 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. Pour into pans. Bake until tester inserted in center comes out clean; 45-50 minutes. Cool 10 minutes; turn loaves out on the rack and cool completely.

Bread can be frozen.

Makes 6 small loaves (5 3/4 x 3 1/4 x 2 inch). Bake at 350 degrees for 25-30 minutes.