Berry Berry Bread Recipes

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BLUEBERRY BREAD



Blueberry Bread image

This easy blueberry bread is buttery, moist and filled with juicy berries in every bite. It's like a big, warm, slice of your favorite blueberry muffin.

Provided by Fiona Dowling

Categories     Breakfast     Dessert

Time 1h15m

Number Of Ingredients 13

2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter (, melted & cooled)
3/4 cup sugar
2 teaspoons lemon zest
2 large eggs
2 tsp vanilla extract
1/2 cup sour cream*
1/2 cup milk
1 1/2 cups blueberries (, fresh or frozen**)
1 - 1 1/2 cups powdered sugar
1-2 tablespoons fresh lemon juice (, or milk)

Steps:

  • Preheat the oven to 350F degrees. Line the bottom of a 9x5 inch loaf pan*** with parchment, then grease and flour the sides.
  • Whisk together the flour, baking powder and salt. Set aside.
  • In a large bowl beat together the melted butter, sugar and lemon zest.
  • Beat in the eggs and vanilla extract.
  • Beat in the sour cream.
  • Turn the mixer off, then gently fold in about 1/2 of the flour mixture using a rubber spatula.
  • Then gently fold in the milk, followed by the rest of the flour mixture.
  • When the batter is almost mixed together (there will still be some lumps), fold in the berries.**
  • Pour the batter into the prepared pan and bake for 60-70 minutes. After about 30 minutes of baking, tent a piece of aluminum foil loosely over the bread to prevent burning on the top. When the bread is done an inserted toothpick should come out clean or with a few dry crumbs and the bread should feel firm or slightly springy to the touch .
  • Cool fully in the pan before cutting in.
  • Whisk together 1 cup powdered sugar with 1 tablespoon lemon juice.
  • Whisk in a little more powdered sugar or lemon juice as necessary. It should look white in color, but thin enough to drizzle.
  • Remove the cooled bread from the pan, and drizzle the glaze over top.

BANANABERRY BREAD



Bananaberry Bread image

Bananas and berries bake into a moist and delicious quick bread.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h30m

Yield 24

Number Of Ingredients 9

1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed ripe bananas (3 to 4 medium)
1/2 cup buttermilk
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup fresh or frozen (thawed and drained) blueberries

Steps:

  • Heat oven to 350°F. Grease bottom only of one 9x5-inch or two 8x4-inch loaf pans with shortening.
  • In large bowl, stir sugar, butter, eggs, bananas and buttermilk until mixed. Stir in flour, baking soda and salt just until moistened. Stir in blueberries. Pour into pan.
  • Bake 9-inch pan about 1 hour 15 minutes, 8-inch pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nutrition Facts : Calories 150, Carbohydrate 25 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Slice, Sodium 190 mg, Sugar 13 g, TransFat 0 g

DOUBLE-BERRY QUICK BREAD



Double-Berry Quick Bread image

Healthy, fast and easy! This bread is a favorite of mine when prep time is tight and I have small amounts of different kinds of berries to use up. - Jennifer Coduto, Kent, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 1 loaf (12 slices).

Number Of Ingredients 15

1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 large egg whites
1 large egg
1/2 cup fat-free milk
1/2 cup reduced-fat sour cream
1/4 cup unsweetened applesauce
1/4 cup canola oil
2 teaspoons vanilla extract
1 cup fresh raspberries
1 cup fresh blackberries

Steps:

  • Preheat oven to 375°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk egg whites, egg, milk, sour cream, applesauce, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Gently fold in berries., Transfer batter to a 9x5-in. loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

Nutrition Facts : Calories 188 calories, Fat 6g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 201mg sodium, Carbohydrate 28g carbohydrate (11g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

BERRY BERRY BREAD



Berry Berry Bread image

Make and share this Berry Berry Bread recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 1h20m

Yield 2 loaves

Number Of Ingredients 10

3 cups all-purpose flour
1 teaspoon ground cinnamon
1 tablespoon baking soda
1 teaspoon salt
1 1/4 cups vegetable oil
3 eggs
1 1/2 cups sugar
1 cup fresh strawberries, chopped
1 cup fresh blueberries
1 cup chopped nuts

Steps:

  • Combine flour, cinnamon, baking soda, and salt; set aside.
  • In large bowl, combine oil, eggs, and sugar; mix well.
  • Gradually add dry ingredients to creamed mixture, stirring until just moistened.
  • Stir in berries and nuts.
  • Spoon mixture into 2 greased and floured loaf pans.
  • Bake 1 hour at 350 degrees or until done.
  • Cool in pans 10 minutes; remove to wire rack; cool completely.
  • **Testfor doneness-toothpick in center of bread comes out clean.

Nutrition Facts : Calories 3050, Fat 180.9, SaturatedFat 25, Cholesterol 279, Sodium 3612.9, Carbohydrate 328.3, Fiber 15.1, Sugar 164.6, Protein 41.7

BANANA BERRY BREAD



Banana Berry Bread image

This banana bread has no butter or oil because the amount of berries makes it super moist! If you want a very berry bread (or muffin) this is your recipe!

Provided by Stacey Mcellen

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes

Time 2h15m

Yield 16

Number Of Ingredients 12

2 ½ cups white sugar
3 large eggs, lightly beaten
3 ripe bananas, mashed
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 ½ cups chopped strawberries
2 cups fresh blueberries
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon baking powder
1 dash ground nutmeg

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
  • Pour sugar and lightly beaten eggs into a large bowl and mix well. Add bananas, vanilla extract, and lemon juice. Stir in strawberries. Fold in blueberries.
  • Combine flour, baking soda, cinnamon, baking powder, and nutmeg in a medium bowl. Mix with a fork. Add to wet ingredients, slowly folding in until moist. Pour into the prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. Cool for 20 minutes in the pans and then turn out onto a cooling rack for 30 minutes before eating.

Nutrition Facts : Calories 255.9 calories, Carbohydrate 58.2 g, Cholesterol 34.9 mg, Fat 1.4 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 108.1 mg, Sugar 36.6 g

BLUEBERRY BREAD



Blueberry Bread image

This blueberry bread recipe is a simple quick bread that I look forward to making when fresh blueberries are in season. It's so good that I end up making it year-round. -Karen Scales, Waukesha, Wisconsin

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (12 pieces).

Number Of Ingredients 9

2 cups plus 2 tablespoons all-purpose flour, divided
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg, room temperature
2/3 cup orange juice
2 tablespoons butter, melted
1 cup fresh or frozen blueberries

Steps:

  • Preheat oven to 325°. In a large bowl, combine 2 cups flour, sugar, baking powder, salt and baking soda. Whisk the egg, orange juice and butter. Stir into dry ingredients just until moistened. Toss blueberries with remaining flour; fold into batter., Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 165 calories, Fat 3g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 186mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

BLUEBERRY BREAD



Blueberry Bread image

Blueberry bread made with fresh blueberries and a little tang of lemon and orange.

Provided by Sherri Ann

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h40m

Yield 16

Number Of Ingredients 15

½ cup boiling water
4 tablespoons unsalted butter
2 cups blueberries
4 cups all-purpose flour
2 tablespoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 cups white sugar
1 cup freshly squeezed orange juice
1 ½ tablespoons freshly squeezed lemon juice
2 large eggs
2 tablespoons white sugar
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, softened
1 tablespoon ground cinnamon

Steps:

  • Mix boiling water and butter for bread in a small bowl; set aside until butter has melted and mixture has cooled, about 30 minutes.
  • Preheat the oven to 325 degrees F (165 degrees C). Grease two 8 1/2x4 1/2-inch loaf pans.
  • Combine blueberries and 2 tablespoons flour in a bowl; toss to coat. Sift remaining flour, baking powder, baking soda, and salt together in a separate bowl.
  • Add sugar, orange juice, cooled butter mixture, lemon juice, and eggs to the flour mixture; mix until well combined. Fold in flour-dusted blueberries. Divide batter and pour into the prepared loaf pans.
  • Combine sugar, flour, softened butter, and cinnamon for topping in a small bowl. Mix with a fork until combined and crumbly. Sprinkle on top of the 2 loaves.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes.

Nutrition Facts : Calories 286.8 calories, Carbohydrate 56.4 g, Cholesterol 34.7 mg, Fat 5.4 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 3 g, Sodium 456.8 mg, Sugar 29.8 g

WHEAT BERRY BREAD



Wheat Berry Bread image

I buy a Honey Wheat berry bread from Earth Grains. I just love the wheat berries in it. I found this recipe in From All Around The World Cookbook by Sheila Lukins and I hope it proves to be just a good. I'm not counting the time it takes to cook berries or for the dough to rise. But like most breads it will be an all morning job.

Provided by Charlotte J

Categories     Yeast Breads

Time 55m

Yield 1 loaf

Number Of Ingredients 12

1/3 cup wheat berries
1 (1/4 ounce) package active dry yeast
1 1/2 cups warm water
1/2 cup all-purpose flour, plus
1 1/3 cups all-purpose flour
2 tablespoons oil
3 tablespoons molasses
1/4 cup honey
1 tablespoon salt
2 1/4 cups whole wheat flour
1/4 cup flax seed
2 tablespoons sunflower seeds

Steps:

  • Place the wheat berries in a strainer, rinse well under running water, and drain.
  • Bring 1 1/2 cups tap water to a boil in a small saucepan and add the berries.
  • Cover the pan, reduce the heat to low, and simmer until the berries are soft and the water is absorbed, about 1 hour.
  • After the berries have cooked for 20 minutes, stir together the yeast, 1/2 cup of the warm water, and 1/2 cup all-purpose flour in a large bowl.
  • Let rise for about 40 minutes.
  • Stir the remaining 1 cup warm water, the oil, molasses, honey, salt, and whole-wheat flour into the yeast mixture.
  • Add the flax seeds, sunflower seeds, and 1 cup all-purpose flour.
  • When the mixture becomes too stiff to stir, turn it out onto a floured work surface and knead.
  • Flatten the dough and press in the cooked wheat berries.
  • Knead in the remaining 1/3 cup all-purpose flour until the dough is elastic and springs back when lightly pressed, about 6 minutes.
  • Form the dough into a ball, place it in an oiled bowl, and turn the dough in the bowl to coat it well with oil.
  • Cover with plastic wrap and let rise until the dough does not spring back when lightly pressed, about 2 hours.
  • Turn the dough out onto a lightly floured work surface, press it flat, fold both the sides in and roll the dough into a log.
  • Pinch the seam closed and set it into an oiled 10 x 4 x 3-inch loaf pan.
  • Push the dough down flat.
  • Place the pan in a plastic bag and tuck the bag opening under the pan to close.
  • Let rise until the dough domes up and does not spring back when lightly pressed, about 1 hours.
  • Preheat the oven to 425 degrees.
  • Remove the pan from the plastic bag.
  • Using a sharp serrated knife, cut 3 diagonal slashes across the top of the loaf.
  • Place the bread in the oven, spritz the inside of the oven a few times with water from a plant mister, and quickly close the door.
  • Bake 15 minutes.
  • Reduce the oven temperature to 350 degrees and bake for another 15 minutes.
  • To test for done-ness, remove the bread from the pan and rap the bottom.
  • It should sound hollow.
  • If it is not quite done, continue baking out of the pan up to 10 minutes more.
  • Cool on a wire rack.

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