Strawberry Nut Bread with Strawberry Butter

3 cups flour
1 teaspoon baking soda
1 tablespoon cinnamon
2 cups sugar
3 eggs, well beaten
1 1/2 teaspoons vanilla extract
1 cup vegetable oil
Grated zest of 1 lemon
3 cups chopped strawberries
3/4 cup chopped pecans

Heat oven to 350 degrees F. Grease and flour two 9-inch loaf pans.

In a large bowl, combine the flour and baking soda; stir until the baking soda is well distributed. Add the cinnamon and sugar, mixing well.

In a separate bowl, combine the eggs, vanilla extract, vegetable oil and lemon zest. Spoon the berries into the liquid ingredients and stir gently to coat them. Add the mixture in batches to the dry ingredients, incorporating by hand. Fold in the nuts. Pour the batter into the prepared pans.

Bake for 1 hour or until a wooden pick inserted near the center comes out clean.

Allow the loaves to cool in the pan for 5 minutes, then turn out onto a rack. Do not slice until ready to serve.˜˜

Strawberry Butter:
3/4 cup frozen strawberries, thawed and drained (can use fresh strawberries)
1 cup butter, softened
3 tablespoons confectioners' sugar

Mix ingredients in blender until smooth. Refrigerate.