Preheat oven to 350 degrees. Grease and flour the bottom and sides of 2 loaf pans, glass or metal, (about 8 1/2 by 4 1/2 half inches. A bit bigger or smaller is fine). Make sure to get the corners-- the strawberries caramelize during the baking process, and might make the bread stick to the pan if you don't grease it generously. If you're using a dark, nonstick loaf pan, grease and flour the bottom only of the pan, so the batter will be able to cling to the sides as it rises). Mix sugar, flour, cinnamon, baking soda, and salt in a stand mixer or in a large bowl with a hand held mixer on medium speed. Add the oil and eggs, mix until the dry ingredients are moist.
Bake for one hour, or until a wooden toothpick comes out clean--you'll really want to do this. One of my loaves was a little bigger than a "standard" loaf pan, and it had to bake for 1 hour, 10 minutes. Cool for about 30 minutes before turning out...or it will fall apart on you. You will need to run a knife along the sides of the pan to release the bread...be patient, and it should come out easily. A hard tap on the counter top might help too. Cool completely before serving. This bread tastes great toasted with a bit of butter for breakfast. It also freezes well-- wrap in one layer of plastic wrap and one layer of heavy duty foil before freezing.
Have a berry fun time making this bread! God Bless your table tonight!