Dessert

Strawberry Swirl Loaf Recipe

ByRita Bennet January 8, 2026January 8, 2026

Introduction

This Strawberry Swirl Loaf is a delightful treat that combines moist, fluffy bread with bursts of fresh strawberry flavor. The sweet jam swirled through the batter creates a beautiful marbled effect and a delicious fruity twist perfect for breakfast or an afternoon snack.

A close-up view of a freshly baked cinnamon roll loaf in a shiny silver foil loaf pan, showing a single thick layer of golden brown dough swirled with darker brown cinnamon and topped with glossy, sticky red jam spread unevenly across the surface. The textures are soft and gooey with visible layers of dough twisted throughout the loaf. The background has a white marbled texture with a hint of a red cloth nearby. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat your oven to 350 degrees F and grease one large loaf pan or two smaller loaf pans to prepare for the batter.
Step 2: In a medium bowl, sift together the all-purpose flour, baking powder, salt, and cinnamon. In a separate small bowl, toss the diced strawberries with 2 tablespoons of flour to prevent them from sinking during baking, then set aside.

Step 3: In a large bowl, cream together the sugar, vegetable oil, and eggs until fully combined. Gradually mix in the dry ingredients until just combined.
Step 4: Gently fold the floured strawberries into the batter, ensuring they are evenly distributed without breaking them up too much.
Step 5: Divide the batter evenly between the prepared loaf pans. Spoon the strawberry jam over the top of the batter and use a knife to swirl it through gently, creating a marbled effect.

Step 6: Bake for 40-50 minutes if using two smaller pans, or 55-65 minutes for one large loaf. If the tops begin to brown too quickly, tent them with foil during the last 15-20 minutes of baking.
Step 7: Remove the loaves from the oven and allow them to cool completely before slicing and serving.

Tips & Variations

For a stronger strawberry flavor, try adding a teaspoon of strawberry extract to the batter.

If fresh strawberries aren’t available, frozen berries can be used; just toss them in flour while still frozen.
Add a teaspoon of lemon zest to the dry ingredients to brighten the flavor.
Serve with a dusting of powdered sugar or a glaze made from powdered sugar and lemon juice for extra sweetness.

Storage

Store the loaf covered at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, thaw if frozen and warm slices briefly in a toaster oven or microwave for a fresh-baked taste.

How to Serve

A single slice of cake sits centered on a white plate, showing two visible layers: a light golden brown outer crust with a slightly crisp texture, and a soft, moist yellow crumb inside with embedded chunks of red and purple fruit pieces evenly spread throughout. The cake's bottom edge is slightly darker brown with some caramelized spots. The plate rests on a red textured cloth, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well. Just toss them in the flour while still frozen to prevent them from bleeding too much juice into the batter.

How do I know when the loaf is fully baked?

Insert a toothpick into the center of the loaf; if it comes out clean or with just a few moist crumbs, the loaf is done. Also, the top should be golden and spring back when gently pressed.