Description
This Easy Blackberry Bread is a moist and flavorful quick bread bursting with fresh blackberry flavor. It’s simple to make with just a few ingredients, and perfect for breakfast, brunch, or a sweet treat.
Ingredients
- 3 cups (375g) all-purpose flour
- 1 1/2 cups (300g) granulated sugar, divided
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 large eggs
- 3/4 cup (177ml) vegetable oil
- 2 1/2 cups fresh blackberries (see notes)
Instructions
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Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with nonstick cooking spray. You can also line the pan with parchment paper and spray the parchment for easier removal.
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Prepare Blackberries: In a medium bowl, combine the fresh blackberries and 1/2 cup of the granulated sugar. Gently mash the blackberries with a fork. You want some texture remaining; don’t completely puree them. Set aside.
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Combine Wet Ingredients: In a separate large mixing bowl, whisk together the eggs and the remaining 1 cup of granulated sugar until well combined. Whisk in the vegetable oil.
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Add Blackberry Mixture: Add the mashed blackberry mixture to the egg mixture. Stir to combine.
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Combine Dry Ingredients: In another medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until well combined.
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Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Do not overmix.
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Pour into Pan: Pour the batter into the prepared loaf pan and spread it evenly.
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Bake: Bake in the preheated oven for 1 hour, or until a wooden toothpick inserted into the center comes out clean (or with a few moist crumbs attached) and the top is golden brown. Check for doneness around 50 minutes, as oven temperatures can vary.
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Cool: Let the bread cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
Notes
- Blackberries: Fresh blackberries are recommended for the best flavor and texture. If using frozen blackberries, thaw them completely and drain any excess liquid before using. You may need to reduce the baking time slightly if using frozen berries, as they can release more moisture.
- Sugar: The recipe uses a combination of granulated sugar in the batter and for mashing the berries. This provides both sweetness and helps to draw out the juices from the berries.
- Do Not Overmix: Overmixing the batter can develop the gluten in the flour, resulting in a tough bread.
- Baking Time: The baking time may vary slightly depending on your oven. Start checking for doneness around 50 minutes.
- Serving Suggestions: This blackberry bread is delicious served warm or at room temperature. It’s great on its own, or with a spread of butter, cream cheese, or jam.
- Storage: Store leftover bread, tightly wrapped, at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze the bread for longer storage.