Walnut Blackberry Bread Food
BLACKBERRY BREAD
Make and share this Blackberry Bread recipe from Food.com.
Provided by TMaruhn
Categories Quick Breads
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Stir together flour and next 3 ingredients in a medium bowl;
- Stir in blackberries.
- Whisk together sugar and next 5 ingredients in a medium bowl until thoroughly blended.
- Add to flour mixture, stirring just until blended.
- Pour batter into a lightly greased 8 1/2- x 4 1/2-inch loaf pan.
- Bake at 350° for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack 10 minutes.
- Remove from pan to wire rack, and cool completely (about 1 hour).
Nutrition Facts : Calories 193.6, Fat 6.5, SaturatedFat 3.8, Cholesterol 46, Sodium 286.5, Carbohydrate 31.2, Fiber 1.4, Sugar 17.7, Protein 3.3
BLUEBERRY BLACK WALNUT BREAD (CAKE)
This recipe began as a scout project back in the 1970's as a cranberry nut bread, but I prefer blue berries. Black walnuts have a distinct strong flavor, so don't use any more than recipe calls for.
Provided by AcadiaTwo
Categories Quick Breads
Time 1h5m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 6
Steps:
- Mix ingredients together.
- Recipe makes two 4"x 8" loaves.
- Bake in 350° F oven for 45 minutes or until an inserted toothpick comes out clean.
WALNUT BLACKBERRY BREAD
Make and share this Walnut Blackberry Bread recipe from Food.com.
Provided by Debbwl
Categories Quick Breads
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F and spray a 9 x 5 x 3 inch loaf pan with nonstick cooking spray.
- Whisk together sugar, milk, oil, vanilla, yogurt, egg and lemon zest in a large bowl. Stir together dry ingredients an 3/4 cup walnuts and add to bowl, stirring just until dry ingredients are incorporarted (do not over mix). Carefully fold in blackberries and spead into prepared pan; sprinkle with remaining walnuts.
- Bake for 1 hour and 20 minutes or until a toothpick inserted into the center comes out clean.
- (Note Refrigerate after 2 days).
Nutrition Facts : Calories 567.9, Fat 25.7, SaturatedFat 3, Cholesterol 28.4, Sodium 230.1, Carbohydrate 77, Fiber 3.4, Sugar 36.9, Protein 10.1
BLUEBERRY NUT BREAD
This is from a local 4-H Cookbook. It was shared by Ruth Rizzo of Clayton, NY. I added my own healthy touches, of course. Prep time includes 20 minutes sitting time.
Provided by Kree6528
Categories Quick Breads
Time 1h40m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Sift together the flour, salt, baking powder, and sugar. Add berries and the nuts.
- Combine the eggs, milk, and oil; stir into flour mixture until just moistened.
- Pour into a wax paper lined 9x5-inch loaf pan, or one sprayed with non-stick spray.
- Let stand 20 minutes.
- Preheat oven to 350; bake one hour or until done.
Nutrition Facts : Calories 2855, Fat 99, SaturatedFat 16.8, Cholesterol 457.2, Sodium 2394.9, Carbohydrate 444.6, Fiber 16.4, Sugar 218.9, Protein 59.4
BLACKBERRY ZUCCHINI BREAD
Someone on the boards needed blackberry recipes and this is one that I plan to try this summer with my fresh blackberries.
Provided by Mysterygirl
Categories Quick Breads
Time 1h35m
Yield 12 loaf, 15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Combine all of the ingredients except the berries and zucchini.
- Fold in the drained berries and zucchini just until blended.
- Turn into a greased loaf pan and bake for 1 1/2 hours.
- Check after the first 45 minutes.
- If necessary, cover with aluminum foil to prevent browning too quickly.
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WALNUT BLACKBERRY QUICK BREAD - FOODSERVICE DIRECTOR
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Estimated Reading Time 1 min
- 1. Preheat oven to 350 F and spray 9 x 5 x 3-in. loaf pan with nonstick cooking spray. 2. In mixing bowl, whisk together sugar, milk, oil, yogurt, vanilla, egg and lemon zest. In another bowl, combine flour, baking powder, baking soda and ¾ cup walnuts. Add dry ingredients to wet ingredients, stirring just until moistened. Carefully fold in blackberries. 3. Spread batter in prepared pan; sprinkle with remaining walnuts. Bake 1 hour and 20 minutes or until a toothpick inserted into center comes out clean. 4. Cool bread in pan on wire rack. When cool, turn out from pan and cut into slices. Photograph courtesy of California Walnuts
- 1. For candied pecans, combine pecan halves and corn syrup in small saucepan over low heat. Simmer 10 to 15 minutes. 2. Prepare sheet pan with parchment paper sprayed with cooking spray. Preheat oven to 250 F. Drain pecans and transfer to prepared pan, spreading so that pecans are in single layer and not touching. Bake until hard, like glass, approximately 15 to 20 minutes. Transfer pecans to a cooling rack until completely cooled and not sticky. Store in airtight container until ready to serve. 3. For cherry jam, combine dried cherries, water, brown sugar and pinch kosher salt in small saucepan over medium heat. Cook until reduced by half, approximately 30 minutes. 4. Transfer jam to a food processor and pulse until slightly chunky. Transfer to a container to cool completely. Store refrigerated until ready to use. 5. Brush pretzel roll slices with olive oil and season with salt and pepper. Bake at 350F until golden brown, 2 to 3 minutes. 6. Arrange cheeses on board or platter. Arrange
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- 1. Trim skin off prosciutto and remove any sinew or tendons. Cut into ½-inch cubes. 2. In food processor, combine Calabrian chiles, tomato paste and garlic; process until no large chile or garlic pieces remain. Add black pepper, paprika, onion powder and oregano; stir to incorporate. 3. In bowl, toss prosciutto cubes with chile-herb mixture; freeze on sheet tray until nearly frozen. 4. Set up meat grinder with 3/8- or ¼-in. die. Run prosciutto through grinder twice, rechilling between grinds if necessary. 5. Remove ground prosciutto to mixer fitted with paddle attachment. Add red wine vinegar and paddle just until incorporated. 6. Refrigerate until ready to use. To serve, spread on bread or crackers. Photo courtesy of Consorzio del Prosciutto di Parma
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