Recipe - Coconut Strawberry Bread

2 Eggs
One half cup Vegetable oil
Three fourths cup Sugar
1 One half cup Sliced strawberries
2 cup Allpurpose flour
One half teaspoon Ground cinnamon
1 teaspoon Baking powder
One half teaspoon Baking soda
One half teaspoon Freshly ground nutmeg
One half teaspoon Salt
1 cup Shredded, sweetened coconut
Three fourths cup Chopped pecans

Preheat the oven to 350 F. Grease and flour one 9 One half x 5 1/2inch loaf pan
or three 5 Three fourths x 3 1/2inch loaf pans. In a large bowl, beat the eggs until
fluffy; add the oil and sugar and continue beating until light. Mix in the
berries. In another bowl, combine the remaining ingredients. Add to the
strawberry mixture, blending just until the flour is moistened; do not
overmix. Spoon into the prepared pan or pans. Bake 50 to 60 minutes for the
large loaf, 45 to 55 minutes for the small loaves, or until they test done.
Cool in the pan for 5 minutes; loosen and turn out onto a rack to cool
completely.

Recipe is from _Quick Breads_ by Beatrice Ojakangas. Posted to EATL Digest
30 Mar 97 by Felicia Pickering MNHAN063@SIVM.SI.EDU on Mar 31, 1997