Tuesday, July 31, 2007

Whole Wheat Triple Berry Bread

Triple Berry Bread
Perhaps I'm crazy for choosing to bake this quick bread in the middle of my packing adventure, but I had a lovely breakfast all week, and I was able to use up a bit more of my jamfest product. Plus, I needed a break from smashing wine glasses (dropping a bubble-wrapped glass on the floor to see if you've cushioned it enough is NOT a good idea).

raspberries and blueberriesThe whole wheat flour and relatively low sugar content let the berries steal the show, and the jam helps moisten the bread. I used three mini-loaf pans, but one regular pan works fine too. This is my entry for Bread Baking Day #2 hosted by Columbus Foodie.




Whole Wheat Triple Berry Bread
(adapted from Baking Bites' Raspberry Lime Bread)

2 cups whole wheat flour
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1 large egg
1 1/2 tsp vanilla extract
3 tbsp vegetable oil
3/4 cup half and half
3/4 c. blueberries
3/4 c. raspberries
1/2-3/4 c. strawberry jam

Preheat oven to 350F. Lightly butter three mini-loaf pans.

In a medium bowl, whisk together flour, baking powder and salt.

In a large bowl, stir sugar, egg, vanilla and vegetable oil until smooth. Stir in 1/2 of flour mixture and all of the half and half. Stir in the rest of the flour mixture until just combined.

Gently stir in the blueberries and raspberries. Fill all three pans 1/3 full. Spread the strawberry jam on the batter in the pans. In each pan, cover the jam with more batter.

Bake for approximately 45 minutes at 350F, or until a tester comes out clean when inserted into the center of the loaves.

Turn loaves out onto a wire rack and cool completely before slicing.

8 comments:

Jerry said...

Yummy! I've been wanting to make bread for the past week, maybe I'll give it a try!

Connie said...

looks good erin, and no, you're not crazy to take a break from packing to bake! you're normal! good luck!

Patricia Scarpin said...

This loaf looks great!

ycats0276 said...

Erin, this was FANTASTIC... I served it at a Ladies' night, and it was a hit! I ended up putting in a bit more berries than the recipe called for because the container I bought was about a cup of each. Also, it I made four mini loaves because I used a Pampered Chef mini loaf stone pan and wasn't sure what would happen if I left one empty. Next time, I'll probably try to spread the preserves a little better, but otherwise, it was perfect... and, it stayed nice and moist in the fridge for two weeks! Would have probably lasted longer, but hubby couldn't resist! : )
I might try to alter this to a whole wheat banana nut bread - my baby only eats about half of a ripe banana, so I'm looking for a use for the other halves... any suggestions?

Sven said...

Good Job! :)

Dazy said...

I'm trying this today. I think I'll try to shoot it, but I don't think it will be as pretty as your picture!

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It seems that raspberries rank near the top of all fruits for antioxidant strength, particularly due to their dense contents of ellagic acid (from ellagotannins

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