Loaf cakes have to be one of my favorite things to bake because they are just so darn easy. From the classic banana bread to the lemon loaves and beyond, these are my kind of treats. You can get away with eating them for breakfast or brunch, an afternoon snack, or a classy dessert. Basically, enjoy a slice any time you like! This Strawberry Swirl Loaf uses kitchen staples to create a stunning treat that I know you’re going to love.
The batter is comprised of all the usual suspects like flour, sugar, and eggs. We’ve sprinkled in a little cinnamon that compliments the sweet berries beautifully. You will want to use fresh berries for this recipe as a frozen berry won’t hold up in the same way. Then for the topping! A generous amount of sweet strawberry jam is spooned on top and swirled into the batter. The results are absolutely stunning.
This treat feels perfect for Valentine’s Day or any spring function where you want to impress. The swirl is such a showstopper that no icing is needed. I know I can’t help but buy fresh berries when they’re on sale and they sure do shine in a recipe like this one. Give this easy Strawberry Swirl Loaf a try and I’m sure it’s going to be love at first bite.
Strawberry Swirl Loaf
Yield(s): Makes 2 loaves
10m prep time
50m cook time
you’re making mealtime meaningful.
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
- Preheat oven to 350 degrees F and grease 1 large loaf pan or 2 smaller loaf pans.
- In a medium bowl, sift together flour, baking powder, salt, and cinnamon. Place diced berries in a small bowl and toss with 2 tablespoons flour, then set aside
- In a large bowl, cream together sugar, oil, and eggs, then slowly mix in dry ingredients.
- Gently fold in berries until evenly combined.
- Divided batter between the prepared loaf pans then spoon jam on top. Use a knife to swirl jam into the batter.
- Bake for 40-50 minutes for two smaller loaves or 55-65 minutes for a larger loaf. Tent loaves with foil for the last 15-20 minutes if they begin to brown on top.
- Allow loaves to cool before slicing.