Strawberry Swirl Loaf
Indulge in this delightful strawberry swirl loaf, bursting with the sweetness of fresh strawberries and a luscious strawberry jam swirl.
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
Ensure the berries are coated with flour to prevent them from sinking to the bottom of the loaf.
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.
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.