Strawberry Swirled Snickerdoodle Bread
A cinnamon sugar bread sprinkled with strawberries and swirled with a homemade strawberry filling.
Equipment
- 9x5 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.
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