This Strawberry Jam Bread is a delicious treat and will leave your home smelling amazing! It’s a hearty loaf of bread made with whole wheat flour and filled with natural strawberry jam. A slice of this bread is perfect as toast, topped with butter, peanut butter, or any topping you like!

Homemade bread is one of the simple pleasures in life! There is almost nothing better than smelling a fresh loaf of bread in the oven baking. That’s why I am always experimenting with add new flavors, fillings, and textures to my bread.

If you’re a fan of baking bread and want to experiment with other recipes, try out my Healthy Whole Wheat Bread. For a sweet recipe, check out my decadent Chocolate Almond Babka. Either way, you’ll have a delicious homemade loaf of bread!

Bread Ingredients

Warm water
Turbinado sugar
Egg

Vinegar
Coconut oil
Fine sea salt

Unbleached all-purpose flour
Whole wheat flour
Natural strawberry jam

Ingredient Notes

This recipe is so simple and easy to follow, but there are a few ways to make it as good as possible.

As I talk about in all of my bread recipes, yeast is such an important factor in how loaves can turn out. If it’s a brand that isn’t as consistent or weaker than others, the bread may not rise properly. That being said, my favorite brand of yeast is RedStar Active Dry Yeast and their Platinum Yeast. It’s been my favorite for bread baking for as long as I can remember. Another good option is SAF Instant Yeast, although I don’t use it as much.

For the flour in this recipe, I used a combination of all-purpose and whole wheat because the two create a nice texture. The bread isn’t too dense, but it is slightly heartier than just using all-purpose flour.

As for the vinegar in the recipe, it’s to help with the rise of the bread. It helps react with the yeast to make things the loaf fluffier. Either white vinegar or apple cider vinegar can be used.

For the strawberry filling, I used a Smuckers Natural Strawberry because it’s low in sugar and tastes great too. Most jams and jellies are full of high fructose corn syrup and other sugars, so I prefer to buy a natural brand to avoid all of that.

Recipe Equipment

Stand Mixer with dough attachment

Measuring cups and spoons
Spatula
Large mixing bowl

8.5 x 4.5 loaf pan

Recipe Notes

If you’re kneading the dough by hand, it will take closer to 10 minutes rather than 6.
After baking for 25 minutes, tap the top of the loaf to check to see if it’s hollow and that it’s golden. It may need 2-5 more minutes, depending on your oven temperature.

Store the bread wrapped in aluminum foil or plastic wrap at room temperature for up to 5 days.
For freezing the bread, wrap it in aluminum foil and place it in two ziplock freezer bags. Place in the freezer and keep it for up to 3 months. Defrost at room temperature to use it.

Strawberry Jam Bread — **Pin Me For Later!**

I hope you enjoy this strawberry jam-filled bread! I would love to hear how your loaf turns out if you can leave a comment below or tag me on Instagram. Also, there are a lot more bread recipes you should try when you get a chance.

Strawberry Jam Bread

Alyssa

This Strawberry Jam Bread is a delicious treat, that is perfect as toast or sliced by itself!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Proofing Time 1 45

Total Time 2 25

Course Bread

Cuisine American

Servings 12

Calories 110 kcal

Equipment

Stand Mixer with dough attachment
Measuring cups and spoons
Spatula

Large mixing bowl
8.5 x 4.5 loaf pan

Ingredients

⅔ Cup Warm water 95-100 degrees F.

1 1/2 Tbsp Turbinado sugar
1 Medium Egg
½ tsp Vinegar

1 Tbsp Coconut oil melted and cooled slightly
¾ tsp Fine sea salt
1 ½ Cups Unbleached all-purpose flour

¾ Cup Whole wheat flour
2 Tbsp Natural strawberry jam

Instructions

To activate the yeast, combine warm water, Turbinado sugar, and yeast in stand mixer bowl. Cover with a clean kitchen towel for 5 minutes. The yeast should be bubbling at this point.

Add the egg, oil, vinegar, salt, all-purpose flour, and whole wheat flour to the mixer. Combine with a spatula briefly.
Attach your dough hook, and turn on the mixer to a medium speed. Knead the dough for 6 minutes. It should be soft but not sticky at this point.
Grease a large bowl with baking spray or canola oil. Transfer the dough from the mixer to the greased bowl.

Place a clean kitchen towel or plastic wrap over the bowl, and let it proof for 1 hour in a warm place, or until doubled in size.
Grease an 8.5×4.5 loaf pan with baking spray.
Spray a large amount of baking spray in a 12×10 on your counter. Now place the risen dough in the middle of this section. Take a rolling pin and spray that too. Start rolling out the dough about 10 inches in width and 12 inches in length.

Evenly spread the jam across the flattened dough. Leave a 1/2 inch border, so it does not spill out when baking. Now roll it up width-wise. Pinch the seam together and tuck in the sides.
Place the dough loaf into the baking tin and cover with a kitchen towel or plastic wrap. Let it proof for 45 minutes, or until it rises a 1/2 inch above the sides
Preheat the oven to 350 degrees F.

Bake the loaf in the preheated oven for 25 minutes, or until the top is golden and it sounds hollow when you tap it.
Let the bread cool in the pan for 10 minutes, then remove it and place it on a wire rack or large plate to finish cooling.

Notes

If you’re kneading the dough by hand it will take closer to 10 minutes rather than 6.

After baking for 25 minutes, tap the top of the loaf to check to see if it’s hollow and that it’s golden. It may need 2-5 more minutes, depending on your oven temperature.
Store the bread wrapped in aluminum foil or plastic wrap at room temperature for up to 5 days.
For freezing the bread, wrap it in aluminum foil and place it in two ziplock freezer bags. Place in the freezer and keep it for up to 3 months. Defrost at room temperature when you’re ready to eat it.