Strawberry swirl loaf

Here’s a simple and delicious way to make a Strawberry Swirl Loaf—soft, sweet, and visually stunning with those beautiful pink swirls:

Ingredients

For the loaf:

• 1 ¾ cups (220 g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (115 g) unsalted butter, softened
• ¾ cup (150 g) sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup (120 ml) milk

For the strawberry swirl:

• ½ cup fresh or frozen strawberries, chopped
• 2 tbsp sugar
• 1 tsp lemon juice
• Optional: 1 tsp cornstarch (for thicker swirl)

Instructions

1. Preheat oven & prep pan
   • Preheat oven to 350°F (175°C).
   • Grease a 9×5-inch loaf pan and line with parchment paper.
2. Make the strawberry puree
   • In a small saucepan, combine strawberries, sugar, and lemon juice.
   • Cook over medium heat until softened (5–7 minutes).
   • Blend into a smooth puree. If it’s too thin, stir in cornstarch and cook 1 more minute.
   • Let it cool.
3. Prepare the batter
   • In a bowl, whisk flour, baking powder, baking soda, and salt.
   • In another bowl, beat butter and sugar until fluffy.
   • Add eggs one at a time, then vanilla.
   • Mix in flour mixture alternately with milk until smooth.
4. Create the swirl
   • Pour half the batter into the loaf pan.
   • Spoon half the strawberry puree on top.
   • Add remaining batter, then remaining puree.
   • Use a knife or skewer to gently swirl for a marbled effect.
5. Bake
   • Bake 50–60 minutes, or until a toothpick comes out clean.
   • Let cool 10 minutes in the pan, then transfer to a wire rack.
6. Serve
   • Slice and enjoy as is, or with a light dusting of powdered sugar.

💡 Tip: For extra flavor, you can add ½ tsp almond extract to the batter—it complements strawberries beautifully.

If you like, I can make a super quick 30-minute version of this loaf that’s perfect for last-minute baking. Do you want me to do that?