What to do…what to do.
Lately, I’ve gotten up early on Sunday mornings because I cannot fall back asleep (what is wrong with me??). So, after a cup of coffee, I bake something. Today it was Blackberry Bread. I found the recipe online and tweaked it (of course!) to my own liking. Replacing the milk with unsweetened vanilla almond milk and using lime zest and the juice of one lime, as opposed to lemon juice. The berries were huge and sweet, which isn’t always the case with larger berries. Anyway, it is a recipe that doesn’t require a mixer, just two bowls and easy cleanup. It was a nice way to welcome Sunday morning.
Preheat oven to 350 degrees
- 1 1/2C. Flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2-1 tsp cinnamon (Vietnamese)
- 1 1/2C fresh blackberries
- 1C. sugar*
- 1/2C. unsweetened vanilla almond milk
- 1/3C butter melted (cooled)
- 2 eggs
- 2 tsp. lime zest
- juice of a small lime
*I used about 3/4 of a cup and it’s sweet enough for my tastes. But, adjust as you like.
Coat a 9″x5″ loaf pan with non-stick spray and set aside. Combine flour, salt, baking powder, cinnamon and blackberries in large bowl, set aside. In a smaller bowl, whisk together the sugar, almond milk, melted butter (cooled), eggs, lime zest and juice until well combined. Add wet ingredients to dry ones and mix well with small spatula or spoon. Add mixture to loaf pan. Bake for an hour and some change, or until a toothpick–when inserted into the middle of the bread–comes out clean.
Cool in pan for 10 min., remove from pan and let cool on wire rack. I cooled mine on a plate (put a plate on top of the loaf pan and flipped it over.)
I think this bread turned out wonderfully. You could also put a streusel topping on the bread or even a lime infused/powdered sugar glaze. Perhaps next time I will try to glaze.