Alison's Strawberry Bread

One of my best friends has been making this for all the years (26!!) I've known her.  I had really sort of forgotten about it, but once I got the recipe and made it, my family has demanded it constantly.  As Alison says, finding the pre-sliced, sweetened strawberries can sometimes be difficult.  This year, I used the whole, frozen , unsweetened strawberries.  I let them thaw out and crushed them and it was great.  No extra sugar needed.  It's a very thick batter, but if it feels too thick,a little more liquid can be used.
-Alison always puts nuts in hers.  I never put nuts in mine. :)
-This recipe makes 2 regular loaves or 6 mini loaves.    (Bake 40-45 minutes for mini loaves)
-Can be frozen once it is completely cooled.  I used plastic wrap followed by aluminum foil. Let thaw before serving.



Ingredients
3 cups all purpose flour
2 cups granulated sugar
1 tsp. baking soda
1 1/2 tsp. ground cinnamon
2 10-oz packages frozen, sliced strawberries, thawed (or 20 oz frozen, unsweetened strawberries, thawed, sliced or mashed)
1 1/3 cup vegetable oil
1 - 1 1/4 cup chopped pecans, more or less if desired (optional)
4 eggs, beaten well
Confectioner sugar (optional)

Sift flour, sugar, baking soda and cinnamon into a large bowl.  Make a well in the center of the flour mixture.
In another bowl, beat eggs and add thawed strawberries with juice, oil and pecans if desired.  Mix well.
Pour strawberry mixture into the well in the flour mixture and mix together slowly, but thoroughly.
Pour batter into two well greased and floured loaf pans.
Bake at 350 degrees 1 hour or until bread springs back when touched in the center.
Sprinkle confectioners sugar on top of slightly cooled bread if desired.

**Courtesy of Alison Secoy Weatherby