3 cups flour, sifted
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
4 eggs, beaten
1 1/2 cups vegetable oil
1 cup chopped pecans
1 1/2 pints fresh strawberries, sliced
Preheat oven to 350°. In a bowl combine flour, soda, salt, cinnamon, and sugar, and mix well.
Mix eggs and oil and add to dry ingredients. Stir in pecans. Fold in strawberries until moistened.
Pour into 2 greased 9x5-inch loaf pans and bake for 50–60 minutes or until toothpick inserted in center comes out clean. Yields 2 loaves.
Editor's Extra: My granddaughter asked me to leave out the pecans, so of course, I did . . . superb!
Contributed by One Magnificent Cookbook (Illinois)
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