Why You’ll Love This Blackberry Bread Recipe 🍞🫐

Hey there, baking buddies! Are you ready to dive into a world of juicy blackberries and warm, comforting bread? This blackberry bread recipe is going to become your new favorite – I guarantee it! What makes it so special? Well, let’s just say it’s the perfect blend of easy preparation and unbelievably delicious results. You’ll taste the burst of fresh blackberries in every bite, complemented by a perfectly moist and tender crumb. The texture is simply divine – a delightful contrast between the soft bread and the juicy fruit. It’s the kind of bread that evokes cozy autumn evenings, warm mugs of tea, and the feeling of pure contentment. Forget complicated recipes and hours of baking; this one comes together quickly, leaving you with more time to enjoy the fruits (pun intended!) of your labor.

Imagine the aroma filling your kitchen as this bread bakes – it’s pure magic! This recipe is incredibly friendly, even for beginner bakers. No fancy equipment or obscure ingredients are needed. Just simple, readily available pantry staples and a whole lot of love (and blackberries, of course!). You’ll be surprised how quickly this comes together, and the compliments will be pouring in before you know it! So, are you ready to bake up some happiness? Let’s get started!

What You’ll Need

Let’s gather our ingredients. This recipe is all about simplicity and deliciousness!

All-purpose flour (3 cups): The foundation of our delicious bread. Makes sure to use fresh flour for the best results.
Sugar (1 1/2 cups, divided): We’ll use some to sweeten the batter and some to sprinkle on top for that gorgeous golden crust. Granulated sugar works perfectly.
Baking soda (1 tsp): Our secret weapon for a light and airy crumb. Make sure it’s fresh; old baking soda loses its effectiveness.
Salt (1 tsp): Enhances the sweetness and balances the flavors. Don’t skip this crucial ingredient!
Ground cinnamon (1 tsp): Adds a warm, comforting spice that perfectly complements the blackberries. A dash of nutmeg would also be delicious!
Large eggs (4): Bind the ingredients together and add richness. Use large eggs for the best consistency.
Vegetable oil (3/4 cup): Adds moisture and tenderness to the bread. Any neutral-flavored oil will work well.
Fresh blackberries (2 1/2 cups): The star of the show! Use fresh, ripe blackberries for the best flavor and texture. If you can’t find fresh, frozen will work too (make sure to thaw and drain them before adding them to the batter).

Step-by-Step Instructions

Ready to bake? Let’s get this show on the road!

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This prevents sticking and ensures a clean release.
Combine Dry Ingredients: In a large bowl, whisk together the flour, 1 cup of sugar, baking soda, salt, and cinnamon. Make sure everything is well combined to prevent clumps.
Combine Wet Ingredients: In a separate bowl, whisk together the eggs and vegetable oil until light and frothy. This helps incorporate air into the batter, resulting in a softer loaf.
Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don’t overmix; a few lumps are okay. Overmixing develops gluten and can result in a tough loaf.
Fold in Blackberries: Gently fold in the blackberries. Be careful not to crush them too much; a few bursts of blackberry throughout the loaf are what we want!
Pour and Bake: Pour the batter into the prepared loaf pan. Sprinkle the remaining ½ cup of sugar over the top. This will create a lovely, crunchy topping.
Bake: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Keep a close eye on it during the last 10-15 minutes, as ovens can vary.
Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from becoming soggy.

Tip: If the top of your bread starts to brown too quickly, loosely cover it with foil for the remaining baking time.

Tips for Success

Here are a few tips to ensure your blackberry bread is perfectly moist and delicious:

Don’t overmix the batter: Overmixing develops the gluten in the flour, resulting in a tough loaf. Mix just until the ingredients are combined.
Use fresh, ripe blackberries: Fresh blackberries will yield the best flavor and texture. If using frozen, make sure to thaw and drain them completely before adding them to the batter.
Check for doneness: Use a wooden skewer or toothpick to check if the bread is baked through. It should come out clean when inserted into the center.
Let the bread cool completely: Allowing the bread to cool completely on a wire rack will prevent it from becoming soggy.
Store properly: Store the cooled bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Variations to Try

Feeling creative? Here are a few variations to try:

Lemon-Blackberry Bread: Add the zest and juice of one lemon to the batter for a bright, citrusy twist.
Spiced Blackberry Bread: Add a pinch of nutmeg, allspice, or cardamom for a warmer, more complex flavor profile.
Blueberry-Blackberry Bread: Combine blackberries and blueberries for a mixed berry delight.
Gluten-Free Blackberry Bread: Substitute gluten-free all-purpose flour for the regular flour. You may need to adjust the liquid slightly to achieve the desired consistency.

Storing and Reheating

To keep your blackberry bread at its best, store it properly:

Room Temperature: Store the cooled bread in an airtight container at room temperature for up to 3 days. This helps retain its freshness and moisture.

Freezing: To freeze, wrap the cooled bread tightly in plastic wrap, then aluminum foil. It will keep for up to 3 months in the freezer. Thaw overnight at room temperature or for a quicker thaw, microwave for short bursts until it’s warmed through.

Reheating: For best results, reheat slices of bread in a toaster oven or regular oven until warmed through. You can also reheat it in the microwave, but be cautious not to over-microwave, as this can result in a soggy texture.

Frequently Asked Questions

Here are some answers to common questions about this delicious blackberry bread recipe:

Q: Can I use frozen blackberries? A: Yes! Make sure to thaw and drain them completely before adding them to the batter to prevent a soggy loaf.
Q: How long does the bread keep? A: Stored properly in an airtight container at room temperature, the bread will last for up to 3 days. Frozen, it can last for up to 3 months.
Q: Can I use a different type of oil? A: Yes, you can substitute other neutral-flavored oils like canola or sunflower oil. Avoid strongly flavored oils like olive oil, as they can overpower the delicate flavor of the blackberries.
Q: What if my bread is too brown on top? A: If the top of your bread starts to brown too quickly, loosely cover it with aluminum foil for the remaining baking time.
Q: Can I add nuts to this recipe? A: Absolutely! Chopped walnuts or pecans would add a delightful crunch and complement the blackberries beautifully. Add them along with the blackberries during the folding step.

The Final Word

This blackberry bread recipe is a true winner – easy to make, incredibly delicious, and perfect for any occasion. The combination of juicy blackberries and warm, comforting spices creates a flavor explosion that will leave you wanting more. Its simple preparation makes it ideal for even the busiest bakers, while its delightful texture and taste will impress even the most discerning palates. So, what are you waiting for? Give this recipe a try and let me know how it turns out in the comments below! Don’t forget to rate the recipe and share your baking adventures with me – happy baking!

Blackberry Bread Recipe 🍞🫐

This moist and delicious blackberry bread is perfect for breakfast, brunch, or a sweet afternoon treat. The combination of juicy blackberries and warm spices makes it irresistible.

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Ingredients

– 3 cups flour 🌾
– 1 1/2 cups sugar divided 🍚
– 1 tsp baking soda 🥄
– 1 tsp salt 🧂
– 1 tsp cinnamon 🌿
– 4 eggs 🥚
– 3/4 cup vegetable oil 🛢️
– 2 1/2 cups blackberries

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, whisk together the flour, 1 cup of sugar, baking soda, salt, and cinnamon.
In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract (if using).
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Gently fold in the blackberries.
Pour the batter into the prepared loaf pan.
Sprinkle the remaining 1/2 cup of sugar evenly over the top of the batter.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For a sweeter bread, add up to 1 3/4 cups of sugar total. You can substitute other berries for the blackberries, such as blueberries, raspberries, or a mix of berries. If using frozen berries, be sure to not thaw them before adding them to the batter. The bread will be slightly more moist if using frozen berries.

Easy Blackberry Bread Recipe