A soft, easy quick bread with a fresh strawberry jam swirl!
Ingredients Needed:
- Flour + Salt + Baking Powder
- Sugar
- Butter
- Vanilla
- Lemon juice
- Eggs
- Milk
- Strawberry jam
Lemon Juice? Yes. It doesn’t add any lemon flavor to the bread. It does, however, help the jam from getting brown.
Butter: Be sure it’s softened!
Strawberry Jam: If desired, you can go with another variety of jam ( mixed berry, blueberry, raspberry, etc) Go with your favorite brand or make it homemade.
Recipe Notes:
- Do not over mix your batter. Simple mix it until there are no dry spots left in the batter. Over mixing can give you a dense loaf of quick bread.
- Store any leftover quick bread in a covered container. You don’t need to refrigerate it unless the weather is hot/humid in your area.
Can I Freeze It? Yes. Store the cooled quick bread in a freezer safe covered container/storage bag. It will stay good for a couple of months.
Love Jam/Jelly? Try These Too:
Strawberry Jam Quick Bread
A soft, easy quick bread with a fresh strawberry jam swirl!
Ingredients
- 1 1/2 cup flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 3/4 cup white sugar
- 1/2 cup butter, softened
- 1/2 tsp vanilla
- 1/4 tsp lemon juice
- 2 eggs
- 1/2 cup strawberry jam, plus, additional for topping
- 1/4 cup milk
Instructions
- Preheat oven to 350 degrees. Grease a 9 in loaf pan.
- In a medium mixing bowl, whisk flour, salt, and baking powder. Set aside.
- In a separate bowl, combine sugar, lemon juice, butter, and vanilla. Mix until fluffy. Add in eggs. Stir in jam and milk.
- Mix dry ingredients into wet ingredients. Mix until no dry spots are left in the batter. Spoon batter into prepared pan.
- Spoon approx 1/4 cup jam on top of batter and swirl with knife.
- Bake for 45-50 minutes or until knife inserted comes out clean. Cool for 10-15 minutes before slicing.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 338Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 78mgSodium: 356mgCarbohydrates: 51gFiber: 1gSugar: 29gProtein: 4g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate
When do I put in the lemon juice?
Hi Selina- With the sugar & eggs…see step #3 in the recipe card.
Great recipe. I used 4T olive oil and 4T applesauce. Added 2ounces chopped almonds and 1ounce chopped candied ginger. Baked in an 8 slot mini bread pan about 20 minutes. Used Smucker’s. Great texture.