Best Swirled Strawberry Bread Recipes

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.

STRAWBERRY BREAD

Steps:

• Preheat oven to 350 degrees. Butter an 8-by-4-inch loaf pan. In a small saucepan, bring strawberries to a boil over medium heat. Cook, stirring, 1 minute. Set aside.
• In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside. With an electric mixer, cream butter, sugar, and eggs in a mixing bowl until light and fluffy. Add flour mixture alternately with 1/3 cup water, beginning and ending with flour. Fold in reserved strawberries.
• Scrape batter into prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, about 1 hour (tent with foil after 45 minutes if top is getting too dark). Cool in pan 10 minutes. Run a knife around edges; invert onto a rack. Reinvert; cool completely.

STRAWBERRY SWIRL BREAD

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, granulated sugar, and yeast. Let stand until foamy, about 10 minutes. Add 1 cup flour, beating at low speed to combine. Add melted butter and 1⁄2 cup flour, beating until combined. Add eggs, beating to combine. Gradually add salt and remaining 11⁄2 cups flour, beating until a soft dough forms. Spray a large bowl with cooking spray. Place dough in bowl, turning to coat top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour. Spray a 10-inch cast-iron skillet with cooking spray. On a lightly floured surface, roll dough into an 18x16-inch rectangle. Spread with preserves, leaving a 1⁄2 inch border. Sprinkle generously with strawberries. Starting at one long side, roll up dough, jelly roll style, pressing seam to seal. Place seam side down on a cutting board, and cut in half lengthwise, pinching top to seal. Carefully twist dough pieces around each other, and place in prepared pan, cut side up, tucking end underneath. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes. Preheat oven to 350°. Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes (loosely cover with foil to prevent excess browning, if necessary). Let cool completely. In a small bowl, whisk together confectioners' sugar and cream until smooth. Drizzle over cooled bread.

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.

NEAPOLITAN SWIRL BREAD

Steps:

• Place the flour, sugar, salt and yeast in the bowl of a stand mixer fitted with the dough hook and mix on low speed to combine. Add the milk and 3 of the eggs and mix on low speed until well combined. Increase the speed to medium high and mix until the dough starts to pull away from the sides of the bowl, about 5 minutes.
• Reduce the speed to medium and start adding the butter a little at a time, waiting until completely incorporated before adding more and beating for 7 to 10 minutes total. Increase the mixer to medium high and continue to mix until the dough is glossy and slightly tacky but not sticky, 7 to 10 minutes more.
• Meanwhile, bring 1/4 cup water to a boil. Put the dried strawberries in a spice grinder or mini chopper and pulse until finely ground (you should have a scant 1/2 cup). Add the strawberry powder and 7 teaspoons of boiling water to a small bowl and stir until combined into a paste (the texture should be like thick, sticky peanut butter).
• Add the cocoa powder and 5 teaspoons of boiling water to another small bowl and stir until combined.
• Divide the dough into 3 pieces. Add one portion of the dough back to the bowl of the stand mixer along with the vanilla bean paste. Knead with the dough hook on medium speed until combined and the dough is still tacky but not sticky, 3 to 5 minutes. Transfer to a small bowl.
• Add another portion of the dough to the mixer bowl along with the strawberry paste and a few drops of the food coloring. Knead on medium speed, adding more food coloring as needed to get the desired shade, until combined and the dough is still tacky but not sticky, about 7 minutes. Transfer to a separate small bowl. Wipe the mixer bowl and dough hook clean.
• Add the last portion of dough to the mixer bowl along with the chocolate paste. Knead on medium speed until combined and the dough is still tacky but not sticky, about 6 minutes. Transfer to a third small bowl.
• Cover each bowl of dough with plastic wrap and allow the dough to rest in the refrigerator for at least 8 hours and up to 12 hours.
• To assemble, individually roll out the 3 pieces of chilled dough on separate sheets of parchment, dusting with flour as needed, into three 9-by-5-inch rectangles. Stack the pieces on top of each other with the chocolate dough on the bottom, vanilla in the middle and strawberry on the top.
• Roll out the stack of dough into a 17-by-8-inch rectangle, flipping the stack over now and then to keep the layers even and making sure to square off the ends (this will ensure that all the layers stick and bake together). With the chocolate layer on the bottom and starting from a shorter end, start rolling the dough into a tight spiral, like a jelly roll cake.
• Generously butter a 9-by-5-inch nonstick loaf pan and place the rolled dough inside, seam-side down. Generously butter a piece of plastic wrap large enough to cover the pan and place it butter-side down loosely over the pan. Let the dough rise in a warm place until it reaches 1 inch above the rim of the pan, about 3 hours.
• Position an oven rack in the middle of the oven and preheat to 350 degrees F.
• Beat the remaining 1 egg with 1 tablespoon water in a small bowl. Brush the top of the loaf with the egg wash. Bake, rotating the pan halfway through, until the loaf is golden brown and an instant-read thermometer inserted in the middle reaches 190 degrees F, 35 to 40 minutes.
• Transfer to a wire rack and let cool 5 minutes, then run a knife around the sides of the loaf to loosen and turn the loaf out of the pan. Let cool completely top-side up on the rack.

STRAWBERRY BREAD

Steps:

• Preheat the oven to 350 degrees.
• In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
• In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.
• Pour the bread batter into a greased 9"x5" bread pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
• To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. Mix until it is smooth.
• Once the bread is cool, spread the glaze on top of the bread. Slice and serve.

STRAWBERRY BREAD

Steps:

• In a large bowl, combine flour, baking soda, sugar, cinnamon and salt. Add egg, egg whites and oil; stir just until moistened. Fold in strawberries and nuts. Spoon into two greased 8x4-in. loaf pans. , Bake at 350° for 70 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack.

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.

STRAWBERRY CHEESECAKE BREAD

Steps:

• 1. Heat oven to 350^. Grease and flour 9x5-inch loaf pan or spray with non-stick spray.Set aside.
• 2. Using your electric mixer cream the butter, sugar and cream cheese until light and fluffy. Add the eggs one at a time. Mix in the vanilla or you can use almond flavoring. Remove bowl from mixer.
• 3. Combine flour, baking powder, baking soda and salt in a separate bowl, whisk to blend. Using a wooden spoon blend the flour mixture into the creamy mixture just until blended(like for muffins). Stir in half and half just until blended- do not over mix.
• 4. Carefully just fold in the mashed strawberries; and nuts, if using. Dough will be thick. Save a few mashed berries to swirl in the batter on top. Pour into prepared pan and smooth evenly. Bake for 50-60 minutes. Let bread rest in pan for 5 minutes. Then remove let cool completely; wrap and best served the nest day for full intense flavor...I can never wait though-LOL.... but is better the next day.