By Stacey LittleSouthern Bite
Y’all, I LOVE this Strawberry Bread! It’s the perfect dessert, snack, even breakfast. Since it uses frozen strawberries, you can have this taste of summer year-round.
As you’ll see, the recipe calls for a light-colored pan. Here’s why: The lightly colored pan reflects more heat than a dark pan and your bread is less likely to burn. Just for illustration purposes, I baked one loaf in a dark, nonstick coated pan and one in a light-colored pan. You can see the results. But don’t fret, even though that loaf on the left was a little too dark, I just cut those edges off and ate it anyway. No waste here!
I’ve had several questions about the type of strawberries I use. Many folks have commented that their bread didn’t have the pretty pink color like mine. There’s a photo below of the strawberries I use. They are normally found at Winn-Dixie in the freezer section next to the frozen pie crusts.Strawberry Bread
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