2 (10oz.) frozen containers of sliced strawberries in sugar, thawed (or 2 1/2 cups fresh strawberries, sliced, stirred with 2 tablespoons sugar and set in fridge for awhile to let the juices start to macerate)
1 1/4 c. vegetable oil
3 cups flour
2 cups sugar
3 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts of choice (my whole family uses pecans, I prefer almonds)
Preheat oven to 350 degrees. Grease and flour two 9×5″ loaf pans.
In a medium bowl, stir strawberries, eggs and oil. In a large bowl whisk together flour, sugar, cinnamon, baking soda, salt and nuts. Add wet ingredients to dry and stir until just blended.
Divide batter in to prepared pans. Bake for about 1-hour, or until toothpick inserted in the middle comes out clean. Allow to cool 10 minutes on wire rack. Turn loaves out and cool completely.
** freezes really well.
Source: old family recipe that’s been adapted over the years