BLUEBERRY BREAD I
Bread with blueberries in it. This bread is very good right out of the oven, or toasted.
Provided by Barbara Williams
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Mix together beaten eggs with the sugar. Add milk and melted shortening or vegetable oil.
- Sift together flour, salt, and baking powder. Combine mixtures, stirring only until blended. Carefully fold in fresh or frozen blueberries and broken walnut pieces.
- Pour into greased 5 x 12 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 50-60 minutes. Cool in pan but try to turn it out of pan before it is totally cool. It will be easier to remove. Can also be made in a normal size loaf pan or can be made into 2 pans.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 44.4 g, Cholesterol 32.6 mg, Fat 8.2 g, Fiber 1.5 g, Protein 5.8 g, SaturatedFat 1.3 g, Sodium 377.2 mg, Sugar 19.1 g
MIXED BERRY BANANA BREAD
Stuck with overripe bananas? Don't miss this quick and easy recipe for mixed berry banana bread loaded with fresh fruit!
Provided by Kelly Senyei
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Line a 9-inch loaf pan with parchment then grease the parchment with cooking spray.
- In a medium bowl, whisk together the flour, sugar, baking soda and salt. Set the mixture aside.
- In a separate medium bowl, stir together the mashed bananas, buttermilk, eggs, vegetable oil and vanilla extract.
- Lightly stir the banana mixture into the dry ingredients with a rubber spatula just the batter looks thick and chunky. Add the berries and fold just until combined then scrape batter into the prepared loaf pan.
- Sprinkle the top of the batter with a generous amount of sanding sugar (optional) then bake the bread for 55 minutes or until a toothpick inserted comes out clean.
- Allow the loaf to cool in the pan for 5 minutes then transfer it to a cooling rack to cool completely. Slice and serve.
Nutrition Facts : Calories 317 kcal, Carbohydrate 55 g, Protein 5 g, Fat 8 g, SaturatedFat 6 g, Cholesterol 41 mg, Sodium 307 mg, Fiber 2 g, Sugar 26 g, ServingSize 1 serving
BRIOCHE AND BERRY BREAD PUDDING WITH LEMON FONDANT
Provided by Tyler Florence
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Butter and sugar 6 (6-ounce) ramekins.
- In a medium bowl, whisk together the eggs, milk, cream, vanilla extract, lemon zest, and sugar. Combine well with a whisk - then let it settle so there are no air bubbles on the surface otherwise these will cause lumps in your anglaise.
- Preheat the oven to 350 degrees F.
- Tear the brioche up into large pieces using your hands, add to the custard mixture and toss to combine. Equally divide the berries among the ramekins and top with the bread mixture. Gently press down so they are packed evenly. Sprinkle with more sugar, then refrigerate for 10 to 15 minutes to let soak.
- Bake for 25 minutes in the center of the oven. The pudding is ready when it has puffed up and the custard is set. The top should be a nice golden color. Remove and allow to cool slightly.
- Make the fondant. In a mixing bowl combine sifted powdered sugar, water, lemon zest and juice.
- Once the pudding has cooled slightly, invert onto an individual serving plate. Drizzle the lemon fondant over warm bread pudding and serve with extra fresh berries.
DOUBLE-BERRY QUICK BREAD
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
TRIPLE BERRY BANANA BREAD WITH LEMON GLAZE
Triple Berry Banana Bread is a fun, fruity twist on the beloved classic. With blackberries, blueberries, raspberries, and a simple lemon glaze, this banana bread is one for the books!
Provided by Allison
Categories Bread
Time 1h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Grease a 9x5-inch loaf pan.
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- In a separate bowl, combine the eggs, mashed banana, yogurt, and melted (slightly cooled) butter, and vanilla. Whisk until smooth.
- Make a well in the center of the flour mixture and pour in the banana mixture. Stir gently until just combined, being careful not to over mix. Gently fold in 1 1/2 cups of the berries, reserving 1/2 cup for topping.
- Pour batter into prepared bread pan. Sprinkle the remaining berries on top, gently pressing them down into the batter.
- Bake until the loaf is golden brown and a toothpick inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. If bread seems to be browning too quickly, tent with aluminum foil.
- Cool the loaf in the pan for 5 minutes, then gently turn out onto a wire rack. Cool completely before cutting.
- To prepare the lemon glaze, whisk together the lemon juice and powdered sugar until smooth. Drizzle over the top of the bread just before eating.
Nutrition Facts : Calories 307 calories, Carbohydrate 54 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 5 grams saturated fat, Sodium 175 milligrams sodium, Sugar 30 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
BANANA BERRY BREAD
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
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
BERRY BREAD PUDDING
Steps:
- Cut each slice of white bread into thirds. In a nonstick saucepan bring the sugar and water to a boil. Add the blueberries and simmer for 2 minutes until they pop; add raspberries and simmer for a minute or until wilted. Strain them over a bowl. Reserve the fruit and return the strained juices to a skillet. Over high heat reduce the juices until 1 cup remains and cool until room temperature. Blend the syrup with the fruits.
- Oil a 6 cup souffle mold. Line sides with bread strips and spoon fruit and syrup in the middle. Trim the bread on the sides of the bread so they are the same level as the fruits. Cover the fruit with more bread, cover the bread with a plate and place weight on the plate; refrigerate overnight.
- Unmold (if possible) and serve with whipped cream.
WHEAT BERRY BREAD
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
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.
BERRY MINI BREADS
A package containing this buttery, sweet-tart bread and its recipe was dropped at our doorstep one evening during the holidays. It was so tasty that it became a tradition at our house. Now we also leave the same gift on many doorsteps throughout the Christmas season. -Heidi Naylor, Boise, Idaho
Provided by Taste of Home
Time 35m
Yield 4 loaves.
Number Of Ingredients 10
Steps:
- In a bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. , Combine dry ingredients; add to the creamed mixture alternately with buttermilk. Stir in cranberry sauce and blueberries. Pour into four greased 5-3/4x3x2-in. loaf pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 115 calories, Fat 3g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 169mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
BERRY BERRY BREAD
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
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
STRAWBERRY BREAD WITH PECANS
Steps:
- Preheat the oven to 350°F (180°C). Spray or grease and flour a 9- by 5-inch loaf pan.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl until thoroughly combined, at least 30 seconds. Scatter the butter cubes over the flour mixture and rub the butter into the flour using your fingers, or cut the butter into the flour with a pastry blender, two knives, or two forks, until the mixture becomes fine crumbs. Toss 1⁄2 cup of the nuts into the flour mixture. Make a well in the center of the flour.
- Whisk the eggs lightly in a medium bowl, and whisk in the milk and vanilla. Add the egg mixture to the well in the flour mixture and stir gently but thoroughly, scraping the bottom of the bowl, until the mixture is just combined. Avoid overmixing. Gently fold the strawberries into the batter.
- Scoop the batter into the prepared pan and top with the remaining 1⁄4 cup nuts. Bake the bread for about 1 hour 10 minutes, until a toothpick inserted into the center comes out clean (avoiding a strawberry).
- Let the bread cool in the pan for 10 minutes. Run a knife around the inside edges of the pan to loosen the bread and turn it out onto a wire rack. Slice and serve warm. Refrigerate any leftovers and reheat in a microwave, or toast and slather with butter.
BERRY BREAD PUDDINGS
Provided by Michele Adams
Categories Milk/Cream Mixer Berry Egg Dessert Bake Quick & Easy Wedding Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375° F. Prepare eight individual soufflé cups (1-cup capacity) with cooking spray. In a large bowl, toss the bread cubes with the berries to distribute evenly. In another bowl, beat the eggs with a whisk or electric mixer on low speed until frothy. Add the sugar and beat until well blended. Add the half and half, vanilla, cinnamon, and nutmeg and continue beating on low speed until well blended. Fill soufflé cups with bread and berry mixture, mounding it a bit on top. Pour egg mixture over the bread and berries, filling evenly to the rim.
- Place the soufflé cups in large ovenproof baking dish and pour boiling water into the dish until it reaches about halfway up the sides of the soufflé cups. Bake for 30 to 35 minutes, or until a cake tester or toothpick placed in the center of the puddings comes out clean. Remove from oven and allow to cool. These can be made one day ahead of the shower; simply refrigerate overnight and serve at room temperature. Just before serving, dust each top with powdered sugar.
ORANGE CHOCOLATE BANANA BREAD
It was Mary Berry's recipe that inspired me to make this light chocolate banana bread. It has a perfect balance of sweet banana, bitter flavour of dark chocolate and fragrant orange aroma.
Provided by Lea
Categories Dessert
Number Of Ingredients 14
Steps:
- Preheat the oven to 160°C (without fan) and line the 2 LB (900g) loaf tin with baking paper.
- Finely chop the chocolate bar into uneven small chocolate chunks, slightly smaller than the size of a pea.
- Mash the banana, zest and juice. Don't mash it too much, it will get too runny.
- Sift the flour, salt, baking powder and bicarbonate soda into a mixing bowl. Stir to combine.
- Add the remaining ingredients (except for the chopped chocolate) into the mixing bowl. Beat until thoroughly mixed. It takes less than 1 minute. For me, it's 40 to 45 seconds.
- Gently stir in the chocolate chips coated in flour.
- Quickly transfer the batter to the prepared loaf tin. Level the top.
- Bake at 160°C for 60 minutes.
- To test if the cake is done, insert a skewer into the cake. The skewer should come out clean, and the cake slightly shrinks away from the tin.
- Optional: Once you remove the cake from the oven, sprinkle some chocolate over the top of the hot cake. I like to use chocolate chips as they don't lose their shape even when melted.
- Let the loaf cool down for 10 minutes in the tin, then remove from the tin and continue cooling down on the wire rack.
Nutrition Facts : Calories 247 kcal, Carbohydrate 35 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 52 mg, Sodium 231 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving
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