Strawberry Bread

From the Kitchen of Cheryl Qualls

(Makes two 8 1/2 X 4 1/2-inch loaves)

Preheat the oven to 350. 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 wax paper and grease the wax paper).
In a mixing bowl, beat the eggs until blended. Beat in the sugar. In a separate bowl, sift together the flour, baking soda, and salt.
Beat all but about 2 tablespoons of the dry mixture into the egg-oil mixture. Add strawberries to the remaining dry mixture and toss to coat the berries well. Fold this mixture and the orange rind into the batter.
Divide the batter between the two prepared pans. Bake until the loaves are nicely browned and a cake tester inserted in the c enter comes out clean. 60 to 70 minutes. Transfer then 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.
For gifting, wrap the loaves in plastic wrap or cellophane and tie up with ribbon.