Ingredients
- Dry Ingredients:
- 3 cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- Berry Mixture:
- 1½ cups fresh strawberries, diced
- 2 tablespoons all-purpose flour
- Wet Ingredients:
- 2 cups granulated sugar
- ⅔ cup vegetable oil
- 3 large eggs
- Swirl:
- ½ cup strawberry jam or preserves
Equipment
- 1 large loaf pan (9×5 inches) or 2 smaller loaf pans (8×4 inches)
- Mixing bowls (1 medium, 1 small, 1 large)
- Measuring cups and spoons
- Electric mixer or whisk
- Silicone spatula
- Cooling rack
Preparation
- Preheat and Prepare:
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Grease your loaf pan(s) with butter or non-stick spray.
- Mix Dry Ingredients:
- In a medium bowl, sift together 3 cups flour, baking powder, salt, and cinnamon to ensure they are well combined and aerated.
- Prepare Strawberries:
- In a small bowl, toss the diced strawberries with 2 tablespoons of flour. This helps to prevent the berries from sinking to the bottom of the loaf during baking.
- Combine Wet Ingredients:
- In a large bowl, use an electric mixer to cream together the sugar, vegetable oil, and eggs until the mixture is smooth and light in color.
- Combine Dry with Wet Ingredients:
- Gradually mix the dry ingredients into the wet ingredients using the mixer on a low setting or a whisk, until just combined. Avoid overmixing to keep the loaf tender.
- Fold in Strawberries:
- Gently fold in the floured berries into the batter with a silicone spatula, ensuring they are evenly distributed.
- Prepare for Baking:
- Pour the batter into the prepared loaf pan(s). Spoon the strawberry jam on top of the batter. Use a knife to gently swirl the jam into the batter, creating a marbled effect.
- Baking:
- For two smaller loaves, bake for about 40-50 minutes. For one larger loaf, bake for about 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- If the loaf is browning too quickly, tent it with aluminum foil during the last 15-20 minutes of baking.
- Cooling:
- Let the loaves cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely. This helps the loaf firm up and makes slicing easier.
Tips
- Fresh vs. Frozen Berries: If using frozen strawberries, do not thaw them before adding to the batter to prevent excess moisture.
- Variations: Experiment with different types of jams like raspberry or apricot for a twist on flavor.
- Storage: Wrap cooled loaves in plastic wrap and store at room temperature for up to 3 days, or freeze for up to 2 months.
This enhanced recipe will help you achieve a beautifully marbled, moist, and flavorful Strawberry Swirl Loaf that’s perfect for any occasion!
