2 c. strawberries, sliced (fresh or frozen)
3 c. plus 2 tbsp. flour
2 c. sugar
1 tbsp. cinnamon
1 tsp. baking soda
1 c. oil
4 eggs, beaten
1 1/4 c. chopped pecans (optional)

Preheat oven to 350 degrees. Grease and flour loaf pans (2 large or 3 medium) or line 2 muffin pans with paper baking cups. Combine flour, sugar, cinnamon and baking soda in large bowl and mix well.

In medium bowl, blend strawberries, oil and eggs. Add strawberry mixture to flour mixture. Stir in pecans (if desired), blending until dry ingredients are just moistened.

Divide batter into pans, baking until toothpick inserted in center comes out clean. (Large loaf - 45-50 minutes; medium loaf - 40-45 minutes; muffins - 20-25 minutes.) Cool in pans on rack for 10 minutes, then turn out and cool completely.