Best Berry Bread With Spread Recipes

BLUEBERRY BREAD

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.

SUMMER BERRY BREAD

Steps:

• Preheat oven to 350 degrees.Butter or use a cooking spray togrease an 8x4 inch loaf pan.In a mixing bowl, cream butter, sugar,eggs, and vanilla extract.In a separate bowl, combine flour,baking powder and salt; stir into egg mixture alternately with milk.In the same bowl where you combinedflour, add blueberries and raspberries. Toss them in 2 tablespoons of flour. Fold in lemon zest, and berriesinto the batter. Do not overmix. Pourthe batter into prepared pan.Bake in preheated oven for about50-60 minutes, until a toothpick inserted into center of the loaf comes outclean. Cool bread in pan for 40 minutes on a wire rack. Remove the bread fromthe pan.Lemon glaze:Combine lemon juice and 1/2 cuppowdered sugar in a small bowl and mix until a smooth glaze forms. After the bread has completelycooled, drizzle the top of the Summer Berry Bread with the glaze.

BERRY BERRY BREAD

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.

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.

SIMPLE BLUEBERRY BREAD RECIPE

Steps:

• Preheat the oven to 350 F. Grease a 9×5-inch loaf pan, then set it aside.
• In a large-sized bowl, beat the butter until it is creamy. Add the sugar and beat until the mixture is fluffy. Add in the eggs, milk, and lemon juice, and beat until combined.
• In a separate, medium-sized bowl whisk together the flour, baking powder, salt, and coriander.
• Add the flour mixture into the bowl with the wet ingredients and beat until just combined.
• Fold the blueberries into the batter gently. Spread the batter evenly into the prepared loaf pan.
• Bake in the preheated oven for 55-60 minutes, until a toothpick comes out clean. Cool completely, then cut and serve.

TRIPLE THREAT BERRY BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F.
• Butter the inside of a 3 quart baking dish.
• Sprinkle 2 tablespoons sugar over the berries. Combine the bread and the berries and spread out evenly in the baking dish.
• Combine the milk, eggs, yolks, sugar, Kirsch, allspice and vanilla in a saucepan over very low heat, stirring constantly with a wooden spoon. Cook for 7 to 9 minutes or until the mixture begins to thicken. Strain through a fine wire mesh strainer and pour over the bread in the baking dish.
• Set the baking dish in a shallow water bath and place the whole setup into the oven. Bake for 45 minutes. Remove and cool.
• When cool, sprinkle the top with the confectioners' sugar and glaze under a hot broiler before serving.

VERY BERRY SPREAD

Steps:

• In a Dutch oven, combine the berries, lemon juice, zest and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly., Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.