Strawberry Bread

This is my daughter, Emma's favorite bread of all time!

Strawberry Bread 
4 large eggs
1 cup vegetable oil
2 cups sugar
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups strawberries, hulled and thinly sliced
1 teaspoon grated orange rind (orange part only)

1. Preheat over to 350F. Generously grease two 8 1/2 X 4 1/2- inch nonstick loaf pans (if pans are not nonstick, grease them, line the bottoms with waxed paper, and grease the wax paper).

2. In a mixing bowl, beat the eggs until light and fluffy, then beat in the oil until blended. Beat in the sugar. In a separate bowl, sift together the flour, baking soda and salt.

3. Beat all but about 2T of the dry mixture into the egg-oil mixture. Add the strawberries to the remaining dry mixture and toss to coat the berries well. Fold this mixture and the orange rind into the batter.

4. Divide the batter between the two prepared pans. Bake until the loaves are nicely browned and a cake tester inserted in the center comes out clean, 60 to 70 minutes. Transfer the pans to wire racks and cool 30 minutes. Run a knife around the edges of the pans and carefully remove the loaves. Return the loaves to the racks to cool completely.

*Wrap the loaves in plastic wrap or cellophane and tie with a ribbon for gift giving. This bread also freezes well for up to a month. Wrap with plastic wrap and then place in another plastic bag for freezing.