Strawberry Swirled Snickerdoodle Bread
Strawberry Swirled Snickerdoodle Bread is one of our favorite springtime breads. I start this bread by making a homemade strawberry filling. Then, I swirl it through a cinnamon vanilla buttermilk batter. Finally, I top the bread with a sweet cinnamon pecan topping. We like this bread for several reasons. First of all, I love that I can make this bread in about one hour. That means, I can easily make it for a weekend breakfast or a teatime snack. Secondly, I like that I can make this bread ahead of time. I like to make it early in the day and then serve it for a teatime snack. And, finally, we all love the sweet strawberry flavor in this bread.
The Equipment I Used
- A Loaf Pan- You will need a 9×5 loaf pan for this recipe.
- Parchment Paper- Use this to line the pan.
- A Food Scale- For perfect baking results, be sure to weigh your flour and sugar.
- A Sifter- Be sure to sift together your dry ingredients.
The Ingredients Needed for Strawberry Swirled Snickerdoodle Bread
- Eggs- Make sure your egg is at room temperature.
- Butter- I always use Kerry Gold Irish butter.
- Sugar- Use granulated sugar. I always use Domino sugar.
- Flour- Use all purpose flour. I like King Arthur flour.
- Buttermilk- I always use whole milk buttermilk.
- Strawberries- My preference is for organic strawberries. Feel free to use frozen strawberries for the strawberry swirl ingredients.
- Pecans- I always use the Diamond pecans.
How I Made my Bread
- First, I made the strawberry swirl filling. I used frozen strawberries for this.
- Next, I made the snickerdoodle batter. It’s important to not overmix the batter.
- Then, I baked the bread. I tested it for doneness using a toothpick.
- Finally, I added some extra sliced berries to the top before serving it.
If you like strawberries, you need to try this sweet and delicious Strawberry Swirled Snickerdoodle Bread.
Strawberry Swirled Snickerdoodle Bread
Equipment
- 9×5 loaf pan
Ingredients
- 1 large egg, at room temperature
- 1 tsp. vanilla
- 4 tbsp. melted butter
- 1 cup sugar (200g)
- 2 cups all purpose flour (240g)
- ½ tsp. salt
- 1 tsp. baking soda
- 1 cup whole milk buttermilk, room temperature
- ½ cup chopped strawberries
For the Cinnamon Pecan Topping:
- ½ cup chopped pecans
- ½ cup sugar (100g)
- 1 tbsp. cinnamon
For the Strawberry Swirl:
- 1 cup sliced strawberries
- ¼ cup granulated sugar
- ¼ cup water
- 1½ tsp. cornstarch
Instructions
- Begin by making the Strawberry Swirl: Mix all the ingredients in a two- quart saucepan. Bring them to a boil, and then simmer for 15 minutes or until the sauce is thickened.
- Preheat the oven to 350 degrees. Line a 9 by 5 loaf pan with parchment paper, overhanging the sides.
- Next make the Cinnamon Pecan Topping: Toast the pecans in a small skillet on low heat for five minutes. Mix with the rest of the cinnamon topping ingredients and set aside.
- In a medium bowl, sift together the flour, salt, and baking soda. Set aside.
- In a mixing bowl, whisk together the egg, vanilla, melted butter, and sugar. Add the buttermilk and the dry ingredients, alternating them. Stir in the chopped strawberries. Stir until everything is just combined.
- Pour half of the batter into the pan. Top with a half cup of the strawberry filling. You can serve the rest with the bread or save it for another use. Add the rest of the batter, and then the cinnamon pecan mixture.
- Bake on the middle oven rack for 45 minute, or until a toothpick comes out clean. Let it cool in the pan for 10 minutes. And, then lift the bread out of the pan to let it cool completely on a rack.
