1 bag (16oz) frozen strawberries, thawed, drained
2 cups sugar
1 1/4 cups vegetable oil
3 cups all purpose flour
3 teaspoons of cinnamon
1 teaspoon baking soda
1 teaspoon slat
1 cup chopped pecans
Heat oven to 350 degrees. Grease bottoms only of 2 9 x 5 or 8 x 4 inch loaf pans with shortening; lightly flour. (I use PAM with flour.)
Slightly mash strawberries; set aside. ( I also use fresh strawberries if available.) In large bowl, mix sugar and oil. Stir in eggs until well blended. Stir in strawberries until well mixed. Stir in remaining ingredients except nuts until moistened. Stir in nuts. Pour into pans.
Bake 1 hour to 1 hour 10 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes. Loosen sides of loaf pans' remove from pans to wire rack. Cool completely, about 2 hours, before slicing. ( I slice it while it's still hot and spread with butter and eat it.) Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.