Strawberry Bread

• 3 cups flour
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt (scant)
• 2 cups chopped walnuts (optional)
• 3 cups sugar
• 1¼ cup oil
• 2 cups crushed strawberries (juice and all)
• 4 eggs (beaten)

Sift together flour, cinnamon, salt, soda: add nuts – set aside. Cream sugar, oil, and eggs. Add strawberries and flour mixture. Place in 3 lb coffee cans (greased) or regular loaf pans. Bake one hour or until done at 350°.  Cool 10 minutes, remove from pans and cover – allowing a small place for the heat to escape.  This keeps the bread moist. Excellent as a bread or dessert with more berries and whipped cream. Note:  A bag of frozen strawberries is usual two cups.  I partially defrost them and puree in a blender. Enjoy.

Carol Lovett (a recipe from a cousin who always picked so many strawberries)