3 cups frozen strawberries (without syrup)*
3 1/8 cups all-purpose flour
2 cups granulated sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon lemon zest (about 1 lemon's worth)
1 1/4 cups vegetable oil
4 eggs, beaten
Preheat oven to 350 degrees Fahrenheit. Generously butter and flour two 9 x 5 inch loaf pans.
Combine flour, sugar, cinnamon, salt, baking soda and lemon zest in large bowl (we used a Kitchen Aid mixer with the paddle attachment). Mix well. In a separate small bowl, blend oil and eggs together. Slowly add oil and egg mixture to flour mixture, blending until dry ingredients are barely moistened. Fold in the frozen strawberries and pecans (if using). The batter will be thick.
Divide batter into the prepared pans. Bake for about 55 to 60 minutes, or until tester inserted comes out clean. The loaves may take up to an hour and 15 minutes so don't stress if yours aren't done until after an hour in the oven. Let cool in pans for 10 minutes. Turn out the loaves and cool completely on a wire rack.
* I used one 9x5 pan and a muffin pan with 12 muffins. I think the muffins were better than the bread. I will be making all muffins next time I make this recipe.
*I used fresh strawberries instead of frozen.