Strawberry Pineapple Bread- Makes 2 loaves.
1 (10 ounce) package frozen strawberries
1/2 (20 ounce) can crushed pineapple, drained
4 eggs, beaten
1 1/4 cups vegetable oil
2 cups sugar
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3/4 cup chopped walnuts
Preheat oven to 350°. Lightly grease two 5×9 inch loaf pans. In a bowl, mix the strawberries, pineapple, eggs, oil, and sugar. In a separate bowl, sift together the flour, baking soda, salt, and cinnamon. Mix the flour mixture into the bowl with the fruit until evenly moist. Fold in walnuts. Divide the batter between the prepared loaf pans. Bake 1 hour in the preheated oven, until a toothpick inserted in the center of a loaf comes out clean. Cool on wire racks. These stay fresh in the refrigerator for only a few days due to the fruit, but will keep in the freezer for months.