Strawberry Swirl Bread Recipes

STRAWBERRY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5-inch loaf pans.
• Slice strawberries and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing batter.
• Combine flour, sugar, cinnamon, salt and baking soda in large bowl; mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
• Bake in preheated oven until a tester inserted in the center comes out clean, 45 to 50 minutes (test each loaf separately). Let cool in pans on wire rack for 10 minutes. Turn loaves out of pans, and allow to cool before slicing.

STRAWBERRY SWIRL BREAD

Steps:

• Make swirl first.
• Mix all ingredients together until smooth. Set aside.
• Grease and flour one 9x5 loaf pan.
• Preheat oven to 350 degrees F.
• Make bread.
• Combine dry ingredients.
• Combine strawberries, margarine, egg, and water.
• Mix strawberry mixture into dry ingredients just till moistened.
• Pour all but 2 cups into prepared loaf pan.
• Pour cream cheese swirl mixture over strawberry batter: top with reserved strawberry batter.
• Cut through batter with a knife to create swirl.
• Bake 1 hour and 10 minutes. Cool on wire rack for 10 minutes, remove from pan, cool completely before cutting.
• Store tightly wrapped in plastic in refrigerator. Keeps several months if wrapped well and frozen.

SWIRLED STRAWBERRY BREAD

Steps:

• Make swirl first.
• Mix all ingredients together until smooth.
• Set aside.
• Grease and flour one 9x5 loaf pan.
• Preheat oven to 350 degrees F.
• Make bread.
• Combine dry ingredients.
• Combine strawberries, margarine, egg, and water.
• Mix strawberry mixture into dry ingredients just till moistened.
• Pour all but 2 cups into prepared loaf pan.
• Pour cream cheese swirl mixture over strawberry batter,.
• top with reserved strawberry batter.
• Cut through batter with a knife to create swirl.
• Bake 1 hour and 10 minutes.
• Cool on wire rack for 10 minutes, remove from pan, cool completely before cutting.
• Store tightly wrapped in plastic in refrigerator.
• Keeps several months if wrapped well and frozen.