I adore how moist and flavorful this loaf turns out every time. The combination of fresh strawberries and strawberry jam creates bursts of fruit in every slice.
I love the beautiful swirl pattern on top. It looks impressive, but I find it incredibly simple to create with just a knife.
This recipe also makes two loaves, which means I can keep one and share the other, or freeze one for later.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 cups all-purpose flour 2 tablespoons flour, for berries 1 1/2 cups fresh strawberries, diced 1 1/2 teaspoons baking powder 1 teaspoon salt 1 teaspoon cinnamon 2 cups sugar 2/3 cup vegetable oil 3 eggs 1/2 cup strawberry jam or preserves
Directions
I start by preheating my oven to 350°F and greasing one large loaf pan or two smaller loaf pans.
In a medium bowl, I sift together the flour, baking powder, salt, and cinnamon.
In a separate small bowl, I toss the diced strawberries with 2 tablespoons of flour. I find this helps prevent them from sinking to the bottom of the loaf.
In a large mixing bowl, I cream together the sugar, vegetable oil, and eggs until well combined. I slowly mix in the dry ingredients until just incorporated.
I gently fold in the floured strawberries, being careful not to overmix.
I divide the batter evenly between the prepared loaf pans. Then I spoon the strawberry jam over the top of each loaf. Using a knife, I swirl the jam into the batter to create a marbled effect.
I bake for 40 to 50 minutes if I am making two smaller loaves, or 55 to 65 minutes for one large loaf. If the tops begin to brown too quickly, I loosely tent them with foil during the last 15 to 20 minutes of baking.
Once baked, I allow the loaves to cool completely before slicing.
Servings And Timing
Servings: Makes 2 loaves
Prep time: about 15 minutes Bake time: 40–50 minutes (small loaves) or 55–65 minutes (large loaf) Total time: approximately 1 hour to 1 hour 20 minutes
Variations
I sometimes add a simple powdered sugar glaze over the cooled loaf for extra sweetness.
When I want a brighter flavor, I mix a little lemon zest into the batter.
I can substitute raspberries or blueberries for a different berry swirl loaf.
For added texture, I sprinkle coarse sugar on top before baking.
Storage/Reheating
I store the loaf tightly wrapped at room temperature for up to 3 days.
For longer storage, I refrigerate it for up to 5 days or freeze it for up to 2 months. I wrap it well in plastic wrap and foil before freezing.
To serve warm, I microwave individual slices for about 10–15 seconds.
FAQs
Can I use frozen strawberries?
Yes, I can use frozen strawberries, but I thaw and drain them well before tossing with flour to avoid excess moisture.
How do I know when the loaf is done?
I insert a toothpick into the center. If it comes out clean or with a few moist crumbs, I know it is ready.
Can I reduce the sugar?
I can slightly reduce the sugar, but I keep in mind that it may affect the overall sweetness and texture.
Why toss the strawberries in flour?
I toss them in flour to help prevent them from sinking to the bottom of the batter while baking.
Can I make muffins instead of loaves?
Yes, I can divide the batter into lined muffin tins and adjust the baking time to about 18–25 minutes.
Conclusion
I love how this Strawberry Swirl Loaf combines soft, tender crumb with sweet strawberry flavor in every bite. The beautiful jam swirl makes it as pretty as it is delicious. Whether I enjoy it with coffee or share it with friends, this loaf always feels like a special treat.
Strawberry Swirl Loaf made with fresh diced strawberries, sweet strawberry jam, and a soft cinnamon scented crumb. This moist homemade dessert bread is perfect for brunch, tea time, or spring baking.
Author:Emma
Prep Time:15 minutes
Cook Time:50–65 minutes
Total Time:About 1 hour 15 minutes
Yield:2 loaves
Category:Dessert / Quick Bread
Method:Baking
Cuisine:American
Diet:Vegetarian
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 granulated sugar
⅔ cup vegetable oil
3 eggs
½ cup strawberry jam or preserves
Instructions
Preheat oven to 350°F (175°C). Grease 1 large loaf pan or 2 smaller loaf pans.
In a medium bowl, sift together flour, baking powder, salt, and cinnamon.
Toss diced strawberries with 2 tablespoons flour in a small bowl. Set aside.
In a large bowl, cream together sugar, vegetable oil, and eggs until well combined.
Gradually mix the dry ingredients into the wet mixture until just combined.
Gently fold in the flour-coated strawberries.
Divide batter evenly between prepared loaf pans. Spoon strawberry jam over the top of each loaf and use a knife to gently swirl it into the batter.
Bake:
Two smaller loaves: 40–50 minutes
One large loaf: 55–65 minutes
Loaves are done when a toothpick inserted in the center comes out clean.
If tops brown too quickly, tent loosely with foil during the last 15–20 minutes of baking.
Allow loaves to cool completely before slicing.
Notes
Coating the strawberries in flour helps prevent them from sinking.
Use room-temperature eggs for best texture.
Can substitute frozen strawberries (do not thaw first; pat dry before tossing in flour).
Store in an airtight container at room temperature for up to 3 days.
