Strawberry Bread

This recipe was given to me by my mother, and makes 2 large loaves, or 4 to 6 smaller loaves, depending upon the size of the pans. As a side note, the recipe calls for 20 ounces of frozen strawberries, but since 10- and 20-ounce packages are practically nonexistent nowadays, you can use either a 16-ounce or 24-ounce container. Personally, I use 24 ounces for better flavor.

Ingredients

 * 3 cups all-purpose flour
 * 1 teaspoon baking soda
 * 1/2 teaspoon salt
 * 1 tablespoon ground cinnamon
 * 2 cups sugar
 * 3 eggs, beaten
 * 1 cup vegetable oil
 * 2 (10-ounce) packages frozen sliced strawberries, thawed

Directions
Combine first 5 ingredients; mix well. Combine eggs, oil, and strawberries; add to dry ingredients, mixing well.

Pour batter into 2 greased and floured 9- x 5- x 3-inch loafpans. Bake at 350 degrees for 1 hour or until a wooden pick inserted in the center comes out clean.