Description
Sweet, tangy strawberry swirl bread promises a delightful journey through homemade comfort. Ribbons of fresh fruit dance through tender crumb, inviting bakers to savor each delectable slice with pure joy.
Ingredients
Scale
Strawberry Components:
- 1 cup fresh strawberries, chopped
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Dry Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions
- Craft a vibrant strawberry compote by simmering chopped strawberries with sugar and lemon juice over medium heat for 5-7 minutes until the fruits soften and release their natural juices.
- Incorporate cornstarch into the strawberry mixture, stirring until it transforms into a glossy, jam-like consistency. Remove from heat and allow to cool completely.
- Sift together flour, baking powder, baking soda, and salt in a medium bowl, ensuring a uniform dry ingredient blend.
- Cream softened butter and sugar in a large mixing bowl until the mixture becomes light, airy, and pale in color, approximately 3-4 minutes.
- Incorporate eggs individually, thoroughly mixing after each addition. Blend in vanilla extract to enhance the flavor profile.
- Gradually fold dry ingredients into the butter mixture, alternating with buttermilk. Begin and conclude with the flour blend, mixing until just combined to maintain a tender crumb.
- Gently marble the cooled strawberry compote through the batter, creating delicate swirls without overmixing to preserve the visual texture.
- Prepare a 9×5-inch loaf pan by greasing thoroughly. Preheat the oven to 350°F (175°C).
- Transfer the batter to the prepared pan, smoothing the surface evenly with a spatula.
- Bake for 55-60 minutes, monitoring until a toothpick inserted into the center emerges clean or with minimal moist crumbs.
- Allow the bread to rest in the pan for 10 minutes, then carefully transfer to a wire rack for complete cooling.
- Slice and serve the marbled strawberry bread at room temperature, revealing its beautiful swirled interior.
Notes
- Ensure strawberries are ripe and sweet for maximum flavor intensity.
- Cornstarch helps thicken the strawberry mixture and prevents excess moisture in the bread.
- Softened butter at room temperature creates a smoother, more even batter texture.
- Avoid overmixing the batter to prevent a tough, dense bread texture.
- Use gentle folding techniques when incorporating strawberry swirl to maintain beautiful marble effect.
- For gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Dairy-free alternative can use coconut milk or almond milk instead of buttermilk.
- Add a sprinkle of sliced almonds on top before baking for extra crunch and visual appeal.
- Store bread wrapped tightly at room temperature for up to 3 days or refrigerate for longer preservation.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 235
- Sugar: 17 g
- Sodium: 75 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 47 mg