Strawberry Swirl Loaf
The Strawberry Swirl Loaf beautifully captures the essence of summer in every slice, blending the sweetness of fresh strawberries with the delightful texture of a soft, moist bread. This recipe offers a visually stunning and tastefully rewarding experience, making it the perfect addition to your morning breakfast, afternoon tea, or as a light dessert.
Why You Should Try This Recipe:
There are several compelling reasons to give this recipe a go. Firstly, it utilizes fresh strawberries, bringing a burst of natural flavor and sweetness to the loaf. The process of swirling strawberry jam into the batter not only adds an extra layer of flavor but also creates a beautiful marbled effect, making each slice a piece of art. Furthermore, this recipe is straightforward and fun to make, providing an excellent opportunity to involve kids or guests in the kitchen.
Ingredients Needed:
- Dry Ingredients: All-purpose flour (with a little extra for coating the berries), baking powder, salt, and cinnamon for a hint of spice.
- Wet Ingredients: Sugar, vegetable oil, and eggs for the base.
- Flavor Enhancers: Fresh strawberries and strawberry jam or preserves to infuse the loaf with a double dose of strawberry goodness.
Storage Info:
The Strawberry Swirl Loaf can be stored at room temperature for up to 2 days when wrapped tightly in plastic wrap or foil. For longer storage, refrigerate for up to 5 days. This loaf also freezes well; wrap it in foil or freezer wrap, or place it in a freezer bag, and freeze for up to 3 months. Thaw at room temperature or in the refrigerator before serving.
Helpful Tips:
- Tossing the diced strawberries in flour helps prevent them from sinking to the bottom of the loaf during baking.
- Be gentle when folding in the strawberries and swirling in the jam to maintain the loaf’s tender crumb.
- If the loaf starts to brown too much on top before it’s fully baked, tenting with foil prevents the top from burning while allowing the inside to continue cooking.
FAQ about Strawberry Swirl Loaf:
- Can I use frozen strawberries? Yes, but thaw and drain them well to remove excess moisture before tossing with flour.
- What if I don’t have strawberry jam? You can use any berry jam or preserves you have on hand for a similar effect and taste.
- How do I know when the loaf is fully baked? The loaf is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Embarking on the journey of making a Strawberry Swirl Loaf promises not just a delicious outcome but a delightful baking experience. It’s a recipe that pays homage to the simplicity and beauty of using seasonal fruits, turning them into a treat that’s sure to brighten any table it graces.
Strawberry Swirl Loaf
Equipment
- Loaf pan(s)
- Mixing bowls
- Knife for swirling jam
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons flour for coating berries
- 1 ½ cups fresh strawberries diced
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups sugar
- ⅔ cup vegetable oil
- 3 eggs
- ½ cup strawberry jam or preserves
Instructions
- Preheat oven to 350 degrees F and grease a large loaf pan or 2 smaller loaf pans.
- In a medium bowl, sift together flour, baking powder, salt, and cinnamon. Toss diced berries with 2 tablespoons of flour in a small bowl, then set aside.
- In a large bowl, cream together sugar, oil, and eggs. Slowly mix in dry ingredients until well combined.
- Gently fold in the prepared berries until evenly distributed throughout the batter.
- Divide the batter between the prepared loaf pans. Spoon strawberry jam on top of the batter, then use a knife to swirl the jam into the batter.
- Bake for 40-50 minutes for two smaller loaves or 55-65 minutes for a larger loaf. If the loaves begin to brown on top, tent them with foil for the last 15-20 minutes of baking.
- Allow the loaves to cool before slicing.
Notes
Experiment with different types of jam or preserves for varied flavors.
Store any leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
