3 c. flour
1 tsp. baking soda
1 tsp. cinnamon
2 c. sugar
1 tsp. salt
2 (10 oz.) pkgs. frozen strawberries, thawed & sliced
1 1/4 c. vegetable oil
4 eggs, well beaten
1 c. chopped pecans

Reserve 1/2 cup strawberry juice for spread. Mix all dry ingredients together. Make a hole in the center of mixture. Pour strawberries, oil and eggs into the hole. Mix by hand until all ingredients are thoroughly combined. Stir in the chopped pecans. Pour into 2 greased and floured 9"x5"x3" pans. Bake at 350 degrees for 40 to 60 minutes.

SPREAD:

1/2 c. strawberry juice
8 oz. pkg. cream cheese, softened

Place juice and cream cheese in blender. Process until spreading consisting. Spread on cooled bread.