Strawberry Pecan Bread

from Karen Hunter

2 C frozen unsweetened strawberries, thawed (do not drain)
2 C granulated sugar (divided)
3/4 C vegetable oil
2 eggs
1 1/2 C flour
1 tsp cinnamon
1 tsp baking soda
3/4 C chopped pecans

Preheat oven to 325 degrees. Lightly butter a 9" x 5" loaf pan.

Combine the thawed strawberries with 1 cup sugar in the bowl of a food processor or blender. Add oil and eggs and process until pureed.

In a medium bowl, sift together the flour, cinnamon, baking soda, and the remaining 1 cup of sugar. Stir in the pecans. Add the strawberry mixture and stir until well-combined.

Pour the batter into the prepared pan and bake for 70 minutes or until a toothpick inserted in the center of the bread comes out clean. Let the bread cool for 15 minutes before removing the pan. Cool completely on a wire rack.

Oregonian
Steve Unger, Lion and Rose Bed ad Breakfast, first place, 2003 Portland Metro Innkeepers cook-off