Strawberry Jam Bread Recipe

All-purpose flour: The base of the bread, providing structure and texture.

Strawberry jam: Adds sweetness and a fruity flavor to the bread.

Sugar: Sweetens the bread and helps with browning.

Butter: Adds richness and moisture to the bread.

Eggs: Bind the ingredients together and add structure.

Baking powder: Helps the bread rise and become fluffy.

Vanilla extract: Adds a subtle, sweet flavor.

Salt: Enhances the flavors of the other ingredients.

When mixing the wet ingredients with the dry ingredients, be careful not to overmix. Overmixing can lead to a dense and tough bread. Stir until just combined to ensure a tender crumb. Additionally, using room temperature eggs can help the batter come together more smoothly, resulting in a more even texture in the final product.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the bread denser.

• strawberry jam - Substitute with raspberry jam: Raspberry jam provides a similar sweetness and texture with a slightly different berry flavor.

• sugar - Substitute with honey: Honey adds natural sweetness and moisture, though it will slightly alter the flavor and texture.

• butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, with a subtle coconut flavor.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a good vegan alternative that helps bind the ingredients.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• To keep your strawberry jam bread fresh and delicious, allow it to cool completely on a wire rack before storing.
• Wrap the cooled loaf tightly in plastic wrap or aluminum foil to maintain its moisture and prevent it from drying out.
• For short-term storage, place the wrapped bread in an airtight container and keep it at room temperature. It will stay fresh for up to 3 days.
• If you prefer to refrigerate, ensure the bread is well-wrapped to avoid it absorbing any fridge odors. It can last up to a week in the refrigerator.
• For longer storage, freezing is an excellent option. Slice the bread before freezing to make it easier to thaw only the amount you need.
• Wrap each slice individually in plastic wrap, then place them in a freezer-safe bag or container. This prevents freezer burn and keeps the bread fresh.
• Label the container with the date to keep track of its freshness. The strawberry jam bread can be frozen for up to 3 months.
• When ready to enjoy, thaw slices at room temperature or warm them in the microwave for a few seconds for a freshly-baked taste.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the strawberry jam bread in aluminum foil to prevent it from drying out.
  3. Place the wrapped bread on a baking sheet.
  4. Heat for about 10-15 minutes, or until warmed through.
  5. Unwrap and enjoy the freshly warmed bread.

• Microwave Method:

  1. Slice the strawberry jam bread into individual servings.
  2. Place a slice on a microwave-safe plate.
  3. Cover with a damp paper towel to retain moisture.
  4. Microwave on medium power for 20-30 seconds, checking to ensure it doesn’t overheat.
  5. Let it sit for a minute before enjoying.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place slices of strawberry jam bread on the toaster oven tray.
  3. Heat for 5-7 minutes, or until the bread is warmed through and slightly crispy on the edges.
  4. Remove and let cool slightly before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Place slices of strawberry jam bread in the skillet.
  3. Cover the skillet with a lid to trap the heat.
  4. Warm each side for about 2-3 minutes, or until heated through.
  5. Serve immediately for a warm, slightly toasted treat.

• Oven: Used to bake the bread at a consistent temperature of 350°F (175°C).

• Loaf pan: The container in which the bread batter is poured and baked.

• Mixing bowl: Used to combine the dry ingredients together.

• Mixing bowl: Used to mix the wet ingredients together.

• Measuring cups: Used to measure out the flour, sugar, and strawberry jam accurately.

• Measuring spoons: Used to measure out the baking powder, vanilla extract, and salt accurately.

• Whisk: Used to mix the wet ingredients together until well combined.

• Spatula: Used to fold the wet and dry ingredients together until just mixed.

• Toothpick: Used to check if the bread is fully baked by inserting it into the center.

• Wire rack: Used to cool the bread completely after it has been baked.

• Cooling rack: Another term for the wire rack, used for cooling the bread.

• Grease brush: Used to grease the loaf pan to prevent the bread from sticking.

Prepare ingredients in advance: Measure and set out all ingredients before you start. This will streamline the process and prevent any last-minute scrambling.

Use a stand mixer: If you have a stand mixer, use it to combine the wet and dry ingredients quickly and efficiently.

Soften butter quickly: If you forgot to soften the butter, cut it into small pieces and microwave for 10-15 seconds.

Preheat the oven early: Turn on the oven before you start mixing to ensure it reaches the desired temperature by the time you're ready to bake.

Line the loaf pan: Use parchment paper to line the loaf pan for easy removal and less cleanup.