1 1/2 c. all-purpose flour
1 c. sugar
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
2 eggs
2/3 c. vegetable oil
1/2 c. chopped pecans
1 (10 oz.) frozen strawberries, thawed

Preheat oven to 350°. Grease and flour 9 x 5 x 3-inch loaf pan. In large bowl, sift together dry ingredients and set aside. In small bowl, beat eggs and oil. Add pecans and strawberries. Add this mixture to dry ingredients, mixing until just well blended.

6 oz. cream cheese, softened
1/2 c. sugar
1 Tbsp. flour
1 egg

Mix these ingredients in separate bowl until smooth. Pour 2/3 of the batter into pan. Pour cheese filling over batter and spoon rest of batter over top. Bake 1 hour. Cool 10 minutes; remove from pan. Cool on rack. When cool, wrap in foil and store in the refrigerator. Serve sliced, when cold.

Note: I used self-rising flour and left out the soda and the salt. You can also leave out pecans.