Instructions: * If unable to obtain frozen sliced strawberries in syrup, substitute 2 cups frozen unsweetened whole strawberries. Place in medium-sized bowl.

Sprinkle lightly with sugar. Let thaw. Slice berries.

Preheat oven to 350 degrees F.

Butter and flour either two (9 x 5 x 3-inch) or five (6 x 3 x 2 1/2-inch) loaf pans. Set aside.

Sift together flour, granulated sugar, cinnamon, baking soda, and salt into large mixing bowl. Using a fork, lightly stir in nuts. Set aside.

In medium-sized mixing bowl, beat eggs until thick and lemon-colored.

Add oil and thawed strawberries (including their liquid). Mix until thoroughly blended. Pour over reserved dry ingredients.

Stir with wooden spoon _ONLY_ until dry ingredients are moistened. (Be careful not to overmix.)

Spoon batter into buttered and floured pans, filling each 3/4 full.

Place pans on center shelf of oven.

Bake until toothpick inserted in center of each loaf comes out clean

(about 45 - 50 minutes for miniature loaves, or 55 - 60 minutes for large loaves).

Place pans on wire rack for about 10 minutes.

Invert loaves onto rack and cool completely.

Sprinkle with powdered sugar.

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