Strawberry Swirl Bread

How to Make Strawberry Swirl Bread

1. 1

   Step 1: Preheat and loosen the jam

   Preheat the oven to 350°F (175°C). Lightly grease and line a 9x5-inch loaf pan with parchment, leaving an overhang for easy removal. Warm the strawberry jam in a small saucepan over low heat or microwave in short bursts until it loosens to a spreadable consistency; set aside to cool slightly.

   For this step

   • 3/4 cupStrawberry jam (good-quality)
2. 2

   Step 2: Whisk dry ingredients

   In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Break up any lumps and set the dry mix aside while you prepare the wet ingredients.

   For this step

   • 2 cupsAll-purpose flour
   • 2 teaspoonsBaking powder
   • 1/2 teaspoonSalt
   
3. 3

   Step 3: Combine wet ingredients

   In a larger bowl, whisk the granulated sugar with the melted butter until smooth. Add the eggs one at a time, whisking well after each addition, then stir in the milk and vanilla until the mixture is homogeneous.

   For this step

   • 3/4 cupGranulated sugar
   • 1/2 cupUnsalted butter, melted and slightly cooled
   • 2 largeLarge eggs
   • 1/2 cupMilk (whole or 2%)
   • 1 teaspoonVanilla extract
   
4. 4

   Step 4: Make the batter

   Fold the dry ingredients into the wet mixture with a spatula, mixing just until no large streaks of flour remain; avoid overmixing to keep the loaf tender. The batter should be thick but pourable — if it seems too stiff, add a tablespoon of milk.
   
5. 5

   Step 5: Layer and swirl the jam

   Pour about half of the batter into the prepared pan and smooth the top. Dollop half of the warmed jam in spoonfuls over the batter, then pour the remaining batter on top. Drop remaining jam in spoonfuls across the top and run a knife through the batter in an S pattern to create a swirl — don’t overblend or the jam will sink.
   
6. 6

   Step 6: Bake until golden

   Bake in the preheated oven for 50–60 minutes, rotating once if your oven runs hot, until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs. Let the loaf cool in the pan on a wire rack for 10 minutes, then lift it out using the parchment and cool completely.
   
7. 7

   Step 7: Glaze and serve

   Whisk the powdered sugar with 2–3 tablespoons of milk (or enough to reach a pourable consistency) until smooth. Drizzle the glaze over the cooled loaf, allow it to set for 10–15 minutes, then slice and serve. Store any leftovers tightly wrapped at room temperature for 2 days or refrigerated for up to 5 days.

   For this step

   • 1 cupPowdered sugar (for glaze)
   

1. Preheat the oven to 350°F (175°C). Lightly grease and line a 9x5-inch loaf pan with parchment, leaving an overhang for easy removal. Warm the strawberry jam in a small saucepan over low heat or microwave in short bursts until it loosens to a spreadable consistency; set aside to cool slightly.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Break up any lumps and set the dry mix aside while you prepare the wet ingredients.
3. In a larger bowl, whisk the granulated sugar with the melted butter until smooth. Add the eggs one at a time, whisking well after each addition, then stir in the milk and vanilla until the mixture is homogeneous.
4. Fold the dry ingredients into the wet mixture with a spatula, mixing just until no large streaks of flour remain; avoid overmixing to keep the loaf tender. The batter should be thick but pourable — if it seems too stiff, add a tablespoon of milk.
5. Pour about half of the batter into the prepared pan and smooth the top. Dollop half of the warmed jam in spoonfuls over the batter, then pour the remaining batter on top. Drop remaining jam in spoonfuls across the top and run a knife through the batter in an S pattern to create a swirl — don’t overblend or the jam will sink.
6. Bake in the preheated oven for 50–60 minutes, rotating once if your oven runs hot, until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs. Let the loaf cool in the pan on a wire rack for 10 minutes, then lift it out using the parchment and cool completely.
7. Whisk the powdered sugar with 2–3 tablespoons of milk (or enough to reach a pourable consistency) until smooth. Drizzle the glaze over the cooled loaf, allow it to set for 10–15 minutes, then slice and serve. Store any leftovers tightly wrapped at room temperature for 2 days or refrigerated for up to 5 days.