3 Reviews

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.

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deniseboitano September 08, 2009

This could possibly be the best friut loaf I have ever tasted! I made it exactly as written. The only thing was that it took about ten minutes longer to bake, maybe, because my blackberries were so large...Thank you so much for the recipe.

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Joanie Biddulph October 26, 2007

I have never baked bread before, let alone from scratch! This recipe worked perfectly for me. Thank you, Aunt Cookie!

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Miss Butter July 28, 2007
Blackberry-Almond Bread