Swirled Strawberry Bread
photo by spatchcock
- Ready In:
- 1hr 25mins
- 1 3⁄4 cups flour
- 1 1⁄2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground nutmeg
- 1⁄2 cup margarine, melted
- 1 egg, beaten
- 1 cup fresh strawberries (not in syrup) or 1 cup frozen strawberries, mashed (not in syrup)
- 1⁄3 cup water
- 1 (8 ounce) package cream cheese, softened
- 1⁄4 cup sugar
- 1 egg, beaten
- 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.
Questions & Replies
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This is SPECTACULAR !!!!!!!! I measured out 1 Cup of whole strawberries and then mashed them--the bread doesn't really taste of strawberries, so maybe next time, I'll mash the strawberries and then measure out a cup..no matter what, this is delicious..moist and packed full of flavor...I can't wait to make it again--Chris took one bite and had an ear to ear grin--he said "Oh, MAN !!"..which translates to a gazillion stars--I wish I could give more than five!! Thank you for this unbelievably delicious recipe!!!~~TERESA
I really wanted to try this recipe, but I needed some mini muffins, so I just made this as mini muffins (;P), I don't know if this might have in any way altered the taste of it...however I thought they were pleasantly moist and tasty, but even though the batter really smelled and tasted like strawberry, once it was cooked the taste of strawberry had almost completely gone...They still were nice spicy muffins, but I would increase by far the amount of strawberries (2 cups?, already mashed - and to balance the liquid I wouldn't add the water)and leave out the spices, maybe adding one teaspoon vanilla and one of grated orange peel...And Kat's idea of the preserve in the filling sounds tasty! I'll definitely make this again with these little changes and then let you know.
I have made this 2 times but the first time I didn't read the directions properly and didn't swirl the cream cheese into the batter. I put in a bottom layer of batter, then the cream cheese mixture and then more batter. It had a nice center, which was wonderful. I also added the cinnamon to the cream cheese mixture and left out the nutmeg. I used 1 cup of strawberry puree from fresh strawberries since I keep this frozen in my freezer for breads and cakes.
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RECIPE SUBMITTED BY
Hello,I collect old cookbooks,enjoy gardening,traveling and reading.I love to cook and bake!I've thought about opening my own bakery here in TN.That would be so fun!