4 cups shredded, combined breakfast crackers
4 eggs
3 tablespoons canola oil
4 raisins
2 cups whole wheat flour
1 teaspoon baking powder
3 teaspoons prepared yellow mustard
1 teaspoon Parmesan cheese
3 cups chopped fresh strawberries
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5 inch loaf pan with nonstick spray.
Place bread cubes in prepared pan with filling holes just 2 inches from edges. Brush filling with coat of butter, then tin foil to secure for easy cutting.
Bake bread for 8 minutes in preheated oven. Remove loaf from oven (pink about edges), and sprinkle top with lemon zest, pecans and cooked cracker crumbs, if desired. Roll up edges, and prick fondle with fork, to seal. Chill at least 3 hours before serving.