Ooo, Strawberry Swirl Loaf—soft, buttery, and pretty with that pink ribbon running through it 🍓🍞. Here’s a cozy, bakery-style version that’s easy and super moist.
Strawberry Swirl Loaf
Ingredients
Loaf Batter
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk or sour cream (extra moist if using sour cream)
Strawberry Swirl
- ¾ cup strawberry preserves or jam
(or fresh strawberries cooked down with 1–2 tbsp sugar)
Optional: powdered sugar glaze for topping
Instructions
- Preheat Oven
- 350°F (175°C). Grease or line a 9×5-inch loaf pan.
- Make Batter
- Whisk flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then vanilla.
- Mix in milk (or sour cream).
- Gently fold in dry ingredients until just combined.
- Assemble
- Pour half the batter into the loaf pan.
- Spoon strawberry preserves over the batter.
- Lightly swirl with a knife (don’t overmix).
- Add remaining batter and top with more strawberry swirl.
- Bake
- Bake 50–60 minutes, tenting loosely with foil if top browns too fast.
- Toothpick should come out clean (avoid jam pockets).
- Cool
- Cool 10 minutes in pan, then transfer to a rack.
Optional Glaze
- Mix 1 cup powdered sugar + 1–2 tbsp milk + drop of vanilla
- Drizzle over cooled loaf
Tips
- Toss fresh strawberries with a little cornstarch before swirling to prevent sinking.
- Don’t over-swirl—you want defined ribbons.
- This loaf freezes beautifully.
If you want, I can give you a cream-cheese strawberry swirl version or a lemon-strawberry loaf that’s bright and bakery-worthy 🍋🍓
