Strawberry Swirl Loaf

A soft, buttery vanilla loaf with a beautiful strawberry swirl running through every slice. This loaf is lightly sweet, moist, and perfect for breakfast, afternoon tea, or dessert. Simple to make, stunning to serve, and absolutely irresistible!

 Ingredients

For the loaf:

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ cup milk (or buttermilk for extra moisture)

For the strawberry swirl:

• ½ cup strawberry jam or preserves
• 1 tablespoon cornstarch (optional, helps thicken if jam is runny)

 Instructions

1. Preheat & Prep
   Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. Mix Dry Ingredients
   In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream Butter & Sugar
   In a large bowl, beat butter and sugar until light and fluffy (2–3 minutes).
4. Add Eggs & Vanilla
   Beat in eggs one at a time, then add vanilla extract.
5. Combine Wet & Dry
   Add the dry ingredients in batches, alternating with milk. Mix just until combined—do not overmix.
6. Prepare Strawberry Swirl
   If needed, mix strawberry jam with cornstarch until smooth.
7. Layer & Swirl
   Pour half of the batter into the loaf pan. Spoon half the strawberry jam on top.
   Add remaining batter, then top with remaining jam.
   Use a knife to gently swirl the jam through the batter.
8. Bake
   Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool
   Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Serving Suggestions

• Serve plain or dusted with powdered sugar
• Delicious with whipped cream or vanilla ice cream
• Perfect with tea or coffee

Tips

• You can substitute strawberry jam with raspberry or mixed berry jam
• For extra flavor, add lemon zest to the batter
• Store covered at room temperature for 2 days or refrigerate up to 5 days