Yields 2 loaves. Recipe is from Dr. Susan Nelson.
2 (10-oz.) pkgs. frozen strawberries
1 cup vegetable or canola oil
3 cups flour
2 cups sugar
1 tsp. salt
1 tsp. baking soda
½ cup strawberry juice
1 (8-oz.) pkg. cream cheese, softened
1. Preheat oven to 375 degrees. Thaw berries, reserving half the juice for the spread. Set aside.
2. In a small bowl, beat eggs well and mix with oil until all combined.
3. In a separate, large bowl, combine flour, sugar, salt and soda. Stir well. Make a well in the center of the dry ingredients and add the oil and eggs. Mix until all combined, but do not overmix. (Texture will be very dry.) Stir in berries and pour into greased loaf pans. Bake in preheated oven for 45 to 60 minutes or until knife inserted in the center comes out clean.
4. To make the spread, combine strawberry juice with cream cheese and mix well. Serve with warm bread.