Blackberry-Almond Bread

READY IN: 1hr 10mins
Recipe by Aunt Cookie

This is one of the many recipes I gathered during blackberry hunting season. I would bet it'll work with frozen, thawed, and drained berries, too...I've only ever used fresh ones, though.

Top Review by deniseboitano

I doubled this recipe. I used slivered almond because that is all I had left. I also used wild blackberries. With the almonds and because the wild blackberries tend to be more seedy I thought the bread was too crunchy. I couldn't really taste the flavor of the almonds. I used only 1/2 cup orange juice (and 1/2 cup water) and 1 tablespoon orange rind. (Someone had eaten my other orange). I would eliminate both the next time and just use water. The orange flavor was too much, I couldn't taste the berries. I did like the texture from the oatmeal. I would make this again, but with the changes mentioned.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F.
  2. Combine the dry ingredients, then add the blackberries.
  3. Combine the wet incredients, then add them to the dry ingredients all at once. Mix only until moistened.
  4. Pour into a greased and floured 9x5 inch loaf pan (AKA a large loaf pan).
  5. Bake for 50-60 minutes until golden and a cake tester inserted in the center comes out clean.
  6. Cool on a rack for 10-15 minutes before removing from the pan. Cool completely before slicing.

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