FoodLatestRecipe

Strawberry Swirl Loaf

Michele , ,

Loaf cakes hold a special place in my heart when it comes to baking—they’re incredibly simple yet oh-so-satisfying. Whether it’s the timeless allure of banana bread, the refreshing zest of lemon loaves, or any variation in between, they never fail to delight. Versatile enough to enjoy for breakfast, brunch, a midday pick-me-up, or even as an elegant dessert, you can indulge in a slice whenever the mood strikes. And this Strawberry Swirl Loaf, crafted from pantry staples, promises to captivate your taste buds.

The batter brings together the usual suspects—flour, sugar, and eggs—creating a canvas for the vibrant flavors to shine. A hint of cinnamon adds a subtle warmth that complements the sweetness of the berries. Fresh strawberries are a must for this recipe, lending their juicy goodness for a burst of flavor. As for the crowning touch, a generous dollop of strawberry jam is artfully swirled into the batter, resulting in a visual and culinary masterpiece.

Ingredients:

  • 3 cups all-purpose flour
  • 2 tablespoons flour (for 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

Preparation:

  1. Preheat the oven to 350 degrees F and grease either one large loaf pan or two smaller ones.
  2. In a medium bowl, sift together the flour, baking powder, salt, and cinnamon. Toss the diced berries with 2 tablespoons of flour in a separate bowl, then set them aside.
  3. In a large bowl, cream together the sugar, oil, and eggs, then gradually incorporate the dry ingredients.
  4. Gently fold in the prepared berries until evenly distributed throughout the batter.
  5. Divide the batter between the greased loaf pans, then spoon the strawberry jam on top. Use a knife to create swirls, blending the jam into the batter.
  6. Bake for 40-50 minutes for smaller loaves or 55-65 minutes for a larger one. If the tops start to brown too quickly, tent the loaves with foil during the last 15-20 minutes of baking.
  7. Allow the loaves to cool before slicing and savoring each delightful bite.