Moist and delicious blackberry bread made with whole wheat flour, Greek yogurt, and buttermilk, and sweetened with whole cane sugar!
Good morning, everyone, and happy weekend!
How about a slice of Blackberry Buttermilk Bread for breakfast?
Wait here, I’ll go grab one. *runs into kitchen* *thumping sound* *runs back with slice of bread* Ahem. That thumping sound was me stubbing my toe on the corner of the bar, (again). Despite it being Saturday, I was wide awake at 6:00 this morning, and am full of energy. This must be the result of being cooped up in the house for days on end due the never ending torrent of rain we’ve been having here in north Florida. So I might be a little hyper today.
Anyway, I’ll try to sit still for a few minutes and write a little about this Blackberry Buttermilk Bread.
I’m excited about sharing this recipe, because it’s so delicious and it’s one that I had to work at in order to get it just the way I wanted. There are some things that come out great the first time, and then others, well, not so much. This bread was one of the “others”. My first attempt last weekend turned out rather sad (tasty, but sad, and I didn’t want to share some sad-looking bread with you all). I have a greater appreciation for the recipes that take more time and effort for me to get right!
This bread is on the healthier side, being made with whole wheat flour and sweetened with Sucanat (my favorite whole cane sugar). I used Greek yogurt and buttermilk to help give it a moist, soft texture, and of course it has lots of blackberries! (Yay for berries; I’ll eat them all!)
Wait… I think I spy some sunshine coming in the window! It’s been so long since I’ve seen the sun that I’m not sure what it looks like anymore. I’m off to go sneak in a Saturday workout, enjoy the sunshine while it lasts, and do some baking. I’ve got an idea for some tasty muffins in the back of my head and want to give it a shot.
Have a great day!
Blackberry Buttermilk Bread
- 2 cups whole wheat flour
- 1 cup Sucanat (whole cane sugar)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups fresh or frozen blackberries
- 2 eggs, lightly beaten
- 1/2 cup Greek yogurt
- 1/3 cup buttermilk
- 1/2 cup olive oil
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees Fahrenheit. Lightly grease 9x5x3-inch loaf pan.
In large bowl, stir together flour, Sucanat, baking powder, baking soda, and salt until combined. Add blackberries and gently stir/toss with dry ingredients. In a separate, smaller bowl, mix eggs, yogurt, buttermilk, olive oil, and vanilla until well blended. Add to dry ingredients and stir just until mixed.
Bake for 55-60 minutes or till golden brown and top of loaf is just lightly firm when touched. I take mine out when it’s still a little soft in the middle because I like it very moist (personal preference).
Let cool in pan 10-15 minutes before removing to cool on wire rack.
Edit: Make sure you use the specified pan size for this recipe. I once tried this bread in a larger loaf pan and it did not bake correctly, but in a 9x5x3-inch loaf pan it turned out perfectly and was delicious.
~K in the Kitchen