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BRUNCH QUICK BREADS:
Lemon- Blackberry Bread
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Lemon
Blackberry Bread |
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Contest winner...
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TOPPING: |
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½
cup |
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granulated sugar |
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1/3
cup |
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all
purpose flour or unbleached white pastry
flour |
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4
Tbs |
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unsalted butter, at room temperature |
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1
tsp |
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grated lemon zest |
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½
tsp |
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ground cinnamon
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BREAD: |
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¾
cup |
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granulated sugar |
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½
cup |
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milk |
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4
Tbs |
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unsalted butter, at room temperature |
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1
large |
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egg |
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2
cups |
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all
purpose flour or unbleached white pastry
flour |
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2
tsp |
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baking powder |
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¼
tsp |
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salt |
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2
cups |
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blackberries |
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1
Tbs |
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grated lemon zest |
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1 |
Preheat oven
to 375°F. Spray 9 x 5-inch loaf pan with cooking
spray. |
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2 |
Stir
together topping ingredients in a small bowl.
Set aside. |
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3 |
Prepare
bread: In a medium bowl, mix with an electric
mixer the sugar, milk, butter and egg until
smooth. |
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4 |
In a
separate bowl, whisk together flour, baking
powder and salt. Stir into wet mixture just
until combined. Gently fold in blackberries and
lemon zest. |
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5 |
Pour batter
into prepared pan and sprinkle with the topping.
Bake until topping is deep golden and has formed
a thick crust (approximately 50 minutes). Cool
in pan 5 minutes, then transfer to a wire rack
to continue cooling. |
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Yield: One 9-inch
loaf |
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Cooking Tips |
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*Keep an eye on the
topping while baking. If it begins to darken/burn, cover
with foil for remainder of baking. |
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Recipe Source |
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Bob's Red Mill |
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RATE this Recipe
Ratings:
***Hey,
This One's a Keeper!- would
make it again. "Great recipe to make with fresh
blackberries. Juicy, flavorful berries in every bite- this is a
good one."
-San Diego, CA
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