Mixed Berry Bread serves strawberries, raspberries, blackberries and blueberries in a quick bread enriched with wheat bran and pecan flour. Layer the top with fresh strawberry slices for a lovely breakfast, brunch or snack.
Welcome to Berry Week 2020!
I’m joining 15 other berry loving food bloggers for a week of sharing recipes that celebrate all berries!
This week is all about berries! Blueberries, raspberries, strawberries, huckleberries, boysenberries, blackberries, any kind of berry. Share a new to your blog sweet or savory recipe using one or more berries.
I’m a berry snob sometimes, depending on the dessert.
I like strawberries and blueberries in pies.
Like Mile High Strawberry Pie…
Raspberries alone need to be paired with chocolate.
Raspberry Mousse Chocolate Cakes.
When it comes to quick breads, any berry is game! Today’s version used mixed berries. I use fresh or frozen. This particular bread has both. There is no need to thaw the berries before adding to the batter. Remember to toss any berries in flour before adding to keep the color from running and hold it’s cute berry color.
Sliced fresh strawberries on top make a beautiful presentation.
Use one, two, three, four or more kinds of berries. The more the berrier! 🙂
Mixed Berry Bread
Ingredients
- 3/4 cup sugar
- 2 tbsp shortening
- 1 tbsp honey
- 1 each egg
- 1 1/2 cups milk
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour, divided
- 1/2 cup whole wheat with bran flour
- 3/4 cup pecan flour
- 4 tsp baking powder
- 1 cup berries, fresh or frozen
- 1/2 cup fresh strawberry slices
Instructions
- Preheat oven to 350 degrees. Grease a 5x9-inch loaf pan. Set aside.
- Toss berries in 1/4 cup of the all-purpose flour. Set aside.
- Cream together sugar and shortening in a large mixing bowl.
- In a separate bowl, whisk together milk, egg and extract.
- In a separate bowl, Stir together remaining all-purpose flour, whole wheat flour, pecan flour and baking powder.
- Alternate adding liquid and flours to the creamed sugar to form a thick batter. Fold in berries and any remaining flour.
- Pour batter into pan. Dot down the center with fresh strawberry slices. Bake at 350 for approximately 60 minutes until an inserted toothpick comes out clean.
- Cool bread in pan for at least 30 minutes before removing bread. Allow bread to completely cool on rack before slicing.
Thanks Christie from A Kitchen Hoor’s Adventures, Heather from Hezzi-D’s Books and Cooks and Ellen from Family Around the Table for hosting our event!
Enjoy these great berry minded recipes from our berry loving group!
Monday Berry Week Recipes
- Berries and Cream Angel Food Cupcakes by Daily Dish Recipes
- Blackberry Dumplings by Eat Move Make
- Blackberry Lemon Sweet Rolls by Sweet Beginnings
- Blueberry, Basil and Goat Cheese Galette by Cheese Curd In Paradise
- Easy Strawberry Mousse Dessert by Blogghetti
- Four Berry Jam by A Kitchen Hoor’s Adventures
- Frozen Strawberry Daiquiris by The Redhead Baker
- Mixed Berry Bread by Cindy’s Recipes and Writings
- Raspberry Ribbon Cookies by Family Around the Table
- Strawberries and Cream Scones by Hezzi-D’s Books and Cooks
- Vegan Strawberry Pistachio Crisp by The Baking Fairy
- Very Berry Salsa by The Freshman Cook
