Tender Strawberry Bread Recipe Easy Homemade Sweet Jam Swirl Loaf

Let me tell you, the scent of fresh strawberries mingling with warm vanilla and sugar as this strawberry bread bakes is enough to make anyone’s mouth water. The first time I baked this tender strawberry bread with sweet jam swirls, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma would bake fruity breads that filled the entire house with happiness. This recipe brings back that warm nostalgia, but with a fresh twist that feels right at home on any modern kitchen counter.

Honestly, my family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). This strawberry bread is dangerously easy to make and offers pure, nostalgic comfort with every bite. You know what makes it stand out? Those sweet jam swirls that weave through the bread, giving each slice a delightful surprise that’s perfect for breakfast, afternoon tea, or a sweet treat to brighten up your Pinterest cookie board. Whether you’re making this for a cozy weekend brunch, a potluck dessert, or just because you deserve a little homemade sweetness, you’re going to want to bookmark this one.

I’ve tested this recipe more times than I can count (in the name of research, of course), and it’s become a staple for family gatherings, gifting, and those quiet moments when you need a warm hug from the oven. Let’s get into why you’ll love this strawberry bread and how to make it your new favorite loaf.

Why You’ll Love This Tender Strawberry Bread Recipe

This tender strawberry bread with sweet jam swirls isn’t just good—it’s the kind that makes you close your eyes after the first bite. Let me share a few reasons why this recipe has earned a permanent spot in my baking rotation:

• Quick & Easy: This bread comes together in under an hour from start to finish, perfect for busy mornings and last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely have everything in your pantry and fridge right now.
• Perfect for Every Occasion: Whether it’s a cozy brunch, a sweet snack for the kids, or a thoughtful homemade gift, it hits the spot.
• Crowd-Pleaser: Kids and adults alike rave about the tender crumb and sweet jam swirls—trust me, it disappears fast!
• Unbelievably Delicious: The texture is perfectly soft, moist, and just sweet enough, with those jam swirls adding bursts of fruity goodness.

What makes this recipe different? Well, it’s all in the technique. Instead of just folding jam in, I swirl it gently through the batter to create those gorgeous ribbons of flavor without weighing down the bread. Plus, using fresh strawberries and a touch of vanilla makes this loaf sing with natural sweetness and aroma. It’s comfort food reimagined—lighter, fresher, but still soul-soothing.

Honestly, this strawberry bread is the kind of recipe that turns a simple snack into a memorable moment. It’s perfect for impressing guests without stress or treating yourself to a slice of homemade happiness anytime you need it.

What Ingredients You Will Need

This strawberry bread recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying, tender texture without any fuss. Most of these are pantry staples, and the fresh strawberries bring a seasonal touch that’s hard to beat.

• All-purpose flour – 2 cups (240 g), for that tender yet sturdy crumb
• Baking powder – 2 teaspoons, to help the bread rise beautifully
• Baking soda – ½ teaspoon, for gentle lift and softness
• Salt – ¼ teaspoon, to balance the sweetness
• Unsalted butter – ½ cup (113 g), softened (I recommend Land O’Lakes for best texture)
• Granulated sugar – ¾ cup (150 g), for natural sweetness
• Large eggs – 2, room temperature, to bind and enrich
• Vanilla extract – 1 teaspoon, adds warm, fragrant notes
• Buttermilk – ¾ cup (180 ml), room temperature (use dairy-free milk with 1 tbsp vinegar if needed)
• Fresh strawberries – 1 cup (150 g), diced small to fold into the batter
• Strawberry jam – ½ cup (160 g), for those sweet, swirly ribbons (use your favorite brand or homemade)

Ingredient tips: Look for firm, ripe strawberries for the best flavor and texture. If fresh strawberries aren’t in season, frozen (thawed and drained) works fine too. For a gluten-free version, swap all-purpose flour with a 1:1 gluten-free flour blend. You can also substitute Greek yogurt for buttermilk if that’s what you have on hand.

Equipment Needed

• Loaf pan – 9×5 inches (23×13 cm) is ideal; you can use a silicone or metal pan
• Mixing bowls – at least two, for dry and wet ingredients
• Hand mixer or stand mixer – for creaming butter and sugar smoothly (a whisk works too, but takes more elbow grease)
• Rubber spatula – for folding in strawberries and batter
• Measuring cups and spoons – accurate measurements make all the difference
• Knife and cutting board – to dice the strawberries
• Cooling rack – to let the bread cool evenly and avoid sogginess

If you don’t have a mixer, don’t sweat it—just take your time creaming the butter and sugar by hand to get a light, fluffy texture. For loaf pans, non-stick pans work great, but if yours sticks, a light greasing and parchment paper lining will save the day. I’ve used both metal and silicone pans, and each gives a slightly different crust texture, so feel free to experiment!

Preparation Method

1. Preheat your oven to 350°F (175°C). Grease and flour your 9×5-inch loaf pan or line it with parchment paper. This helps the bread release easily after baking.
2. Mix the dry ingredients: In a medium bowl, whisk together 2 cups (240 g) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
3. Cream the butter and sugar: In a large bowl, beat ½ cup (113 g) softened unsalted butter with ¾ cup (150 g) granulated sugar using a hand or stand mixer on medium speed until light and fluffy—about 3 minutes. This step traps air that helps create a tender crumb.
4. Add eggs and vanilla: Beat in 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Then mix in 1 teaspoon vanilla extract for that warm fragrance.
5. Alternate adding dry ingredients and buttermilk: Begin adding the dry ingredients in three parts, alternating with ¾ cup (180 ml) buttermilk (room temperature). Start and end with the dry ingredients. Mix gently after each addition until just combined—don’t overmix or the bread can get tough.
6. Fold in diced strawberries: Use a rubber spatula to gently fold in 1 cup (150 g) diced fresh strawberries, being careful not to break them up too much to avoid turning the batter pink.
7. Layer and swirl the jam: Pour half of the batter into the prepared loaf pan. Spoon half of the ½ cup (160 g) strawberry jam over the batter in dollops. Using a knife or skewer, gently swirl the jam through the batter for pretty ribbons. Add the remaining batter on top and repeat with the remaining jam and swirling.
8. Bake: Place in the oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden and spring back lightly when pressed.
9. Cool: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. This prevents sogginess and keeps the crust tender but crisp.
10. Slice and enjoy: Once cooled, slice with a serrated knife and serve plain or with a smear of butter for a cozy treat.

Pro tip: If you notice the jam sinking too much during baking, try thickening it slightly with a teaspoon of cornstarch before swirling. And don’t rush the cooling—cutting too soon can make the bread gummy.

Cooking Tips & Techniques

Here’s what I’ve learned after baking this tender strawberry bread again and again:

• Don’t overwork the batter. Mixing too much develops gluten and makes the bread dense. Fold gently and stop as soon as the ingredients come together.
• Use room temperature ingredients. Eggs, butter, and buttermilk at room temp blend more easily and give a smoother batter.
• Swirling the jam carefully is key to those beautiful ribbons. Use a thin skewer or knife and swirl just a few times; over-swizzling blends the jam into the batter and loses the effect.
• Baking times vary. Ovens can be tricky—start checking at 50 minutes. If the top browns too fast, tent the loaf with foil to prevent burning.
• Let the bread cool fully before slicing. This helps the crumb set and avoids a gummy texture.

Honestly, the first time I tried rushing the mix or slicing too soon, the bread was a little dense or gummy. Now, I’m patient and follow these tips, and it always turns out tender, moist, and beautifully swirled.

Variations & Adaptations

Want to mix things up or cater to different dietary needs? Here are some tasty ideas for this strawberry bread:

• Blueberry or Mixed Berry Bread: Swap fresh strawberries and jam with blueberries or a berry mix for a different fruity twist.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend and ensure your baking powder is gluten-free. The texture will be slightly different but still delicious.
• Vegan Adaptation: Replace butter with coconut oil or vegan margarine, use flax eggs (2 tbsp ground flaxseed + 6 tbsp water), and substitute buttermilk with almond milk plus 1 tbsp apple cider vinegar.
• Add Nuts or Seeds: Fold in ½ cup chopped walnuts or sliced almonds for crunch and extra flavor.
• Swirl with Cream Cheese: Mix softened cream cheese with jam for a tangy-sweet swirl variation that’s irresistibly creamy.

Personally, I tried the cream cheese swirl one rainy afternoon, and it felt like a decadent upgrade without complicating the process. You can easily customize the sweetness and flavors to fit your mood or pantry.

Serving & Storage Suggestions

This tender strawberry bread is best served at room temperature when the flavors are most vibrant. For a little extra indulgence, try it lightly toasted and slathered with butter or cream cheese. It pairs beautifully with a cup of tea, coffee, or a cold glass of milk.

If you’re serving it at a brunch or potluck, slice it into thick pieces and arrange on a pretty platter with fresh berries and mint leaves for a charming presentation.

Storage: Store the bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze the bread in a freezer bag for up to 3 months. Thaw slices at room temperature or lightly toast frozen slices straight from the freezer.

Flavors tend to deepen after a day, so if you can wait, the bread tastes even better the next day. Just don’t wait too long—this loaf is dangerously delicious and won’t last!

Nutritional Information & Benefits

This strawberry bread is a sweet treat that also brings some nutrition to the table. Here’s a rough estimate per slice (based on 12 slices per loaf):

Calories	180-200
Fat	7g (mostly from butter)
Carbohydrates	28g
Fiber	1-2g
Sugar	14g (natural and added)
Protein	3g

The fresh strawberries add vitamin C and antioxidants, making this bread a slightly healthier choice than your typical sweet loaf. Using buttermilk contributes calcium and a tender texture. For dietary considerations, this recipe can be adapted to gluten-free or vegan needs as mentioned earlier. Note it contains eggs, dairy, and gluten unless modified.

From a wellness standpoint, enjoying this tender strawberry bread as an occasional homemade treat feels fulfilling without being overly indulgent, especially when paired with a balanced meal or cup of tea.

Conclusion

There’s just something about this tender strawberry bread with sweet jam swirls that feels like a warm, homemade hug. It’s a recipe worth trying if you want an irresistibly soft, fruity loaf that’s simple to make and delightful to share. Whether you’re a baking newbie or a seasoned pro, this bread will surprise you with its texture and flavor combos.

Feel free to customize it—add nuts, swap berries, or turn it vegan. I love this recipe because it’s flexible, forgiving, and always brings smiles around the table. Don’t be shy to leave a comment sharing your twists or how it went for you—I’m excited to hear your stories!

Go ahead, bake this lovely strawberry bread today, and make your kitchen smell like happiness.

Frequently Asked Questions

Can I use frozen strawberries in this bread?

Yes! Just make sure to thaw and drain them well to avoid excess moisture that could make the bread soggy.

How do I prevent the jam from sinking to the bottom?

Try thickening the jam slightly with a teaspoon of cornstarch or swirl it gently without overmixing the batter.

Can I make this bread dairy-free?

Absolutely. Use dairy-free butter and substitute buttermilk with almond or soy milk plus vinegar to mimic the tang.

How long does this strawberry bread stay fresh?

Stored tightly wrapped at room temperature, it lasts up to 3 days. For longer storage, slice and freeze it for up to 3 months.

Can I double this recipe for a larger batch?

You can double the ingredients and bake in two loaf pans or a larger pan, but watch the baking time closely as it may vary.

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