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).
The 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.