3/4 cup frozen strawberries, thawed and drained (can use fresh strawberries)
1 cup butter, softened
3 tablespoons confectioners' sugar
Heat oven to 350 degrees F. Grease and flour two 9-inch loaf pans.
Bread: 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: Mix ingredients in blender until smooth. Refrigerate.