Blackberry Quick Bread


Come on. Confess. You’ve been hoarding those berries in the back of your freezer. It’s time to get them out. Have some faith that spring is near.  This flexible quick bread can be made with any berry,  just be sure to defrost them completely before using.

Makes 2 loaves – one for you and one for a friend (who will truly appreciate the sharing of your freezer stash)

1 1/2 cups all-purpose flour
1 1/2 white wheat (or whole wheat) flour
1 1/2 cups sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp almond extract
1/2 tsp. lemon juice (optional)
4 eggs
1/2 cup vegetable oil
1/2 cup applesauce
about 12 oz. blackberries, gently mashed
almonds (optional, for sprinkling on top)

  1. Preheat oven to 350F. This bread will mix up faster than your oven can preheat – it’s that quick! Grease and flour 2 bread pans.
  2. Mix flours, sugar, baking soda, salt.
  3. Stir in flavorings, eggs, oil, and applesauce.
  4. Fold in blackberries. (Don’t be alarmed. Your batter should be bright purple. Baking will tone it down a little.)
  5. Bake for 1 hour.
  • Do you have a lot of frozen berries? How about dessert? Kids love roly poly or mix berries for an easy crisp.

9 Comments Add yours

  1. M says:

    I did appreciate you sharing. This bread is great! I looked specifically for this recipe. Thanks! (I have been hoarding berries!)

  2. Katy says:

    You are right, I’m a frozen blackberry hoarder! Thanks for this recipe :)

  3. Another hoarder here (of course). I am thinking I have to do something with the roasted pumpkin hiding in the freezer. I looove pumpkin pastries (muffins, scones, etc.). Have any recommendations?

  4. Anne says:

    Mmm. Pumpkin. There’s always chocolate walnut pumpkin bread.

  5. thia says:

    this recipe is similiar to the ingredient list of one i really liked… but this one has no butter… can i add or substitute some of the oil for butter? any suggestions?

  6. thia says:

    oops. forgot to check off notify me from comment above… please reply here to the above question. thanks

  7. Anne says:

    You know, I’ve done a lot of different things with this recipe, but I’ve never substituted butter. Give it a try! I’d take out the applesauce, so that you’re final fat content would be the 1/2 c. oil plus 1/2 c. butter. Cream the butter with the sugar and then proceed as above. It’ll be a lot richer.

  8. thia says:

    i am going to try 1/2c applesauce, 1/4 cup butter, 1/4 c oil. do you think that would be a good combination. i would like to keep the applesauce in for flavor and consistency…and for the nutrients in the apple.

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