Walnut Blackberry Bread Recipes

Steps:

• Preheat oven to 350°.
• Stir together flour and next 3 ingredients in a medium bowl;
• Stir in blackberries.
• Whisk together sugar and next 5 ingredients in a medium bowl until thoroughly blended.
• Add to flour mixture, stirring just until blended.
• Pour batter into a lightly greased 8 1/2- x 4 1/2-inch loaf pan.
• Bake at 350° for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean.
• Cool in pan on a wire rack 10 minutes.
• Remove from pan to wire rack, and cool completely (about 1 hour).

Steps:

• Preheat oven to 350°F and spray a 9 x 5 x 3 inch loaf pan with nonstick cooking spray.
• Whisk together sugar, milk, oil, vanilla, yogurt, egg and lemon zest in a large bowl. Stir together dry ingredients an 3/4 cup walnuts and add to bowl, stirring just until dry ingredients are incorporarted (do not over mix). Carefully fold in blackberries and spead into prepared pan; sprinkle with remaining walnuts.
• Bake for 1 hour and 20 minutes or until a toothpick inserted into the center comes out clean.
• (Note Refrigerate after 2 days).

Steps:

• Preheat oven to 350 degrees F.
• In a dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes.
• In a large bowl, combine all-purpose flour, baking powder, baking soda and salt. Whisk to combine.
• In a medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. Whisk just to combine.
• Make a well in center of dry ingredients. Add liquid ingredients and mix gently just to combine; do not over-mix. Gently fold in walnuts and blueberries.
• Pour batter into a greased and floured 8 x 4-inch loaf pan. Bake in preheated oven for 55 to 60 minutes or until tester inserted in center comes out clean. Cool on rack for 20 minutes; remove from pan, cool to room temperature.
• To make the glaze, combine sugar and lemon juice in a small saucepan. Bring to boil over high heat, then reduce heat and continue stirring until sugar dissolves.
• Brush glaze over bread while still warm.

Steps:

• Preheat oven to 350°F - Spray two mini loaf pans or one 8x4 loaf pan.
• Combine dry ingredients (except optional 1/4 cup nuts) in a med size bowl; set aside.
• Crack the egg into a measuring cup and stir to break yolk.
• Add milk up to the 3/4 cup mark; then add vanilla and oil.
• Make a well in the flour mixture and pour wet ingredients into the dry ingredients.
• Mix until combined. Don't over mix. If batter is very stiff add an additional tbsp milk.
• Transfer batter to prepared pan(s).
• Sprinkle on optional 1/4 cup chopped nuts and lightly press down so they adhere.
• Bake for 38 minutes or until tested done.
• Cool on a rack for 1/2 hour. While still warm, wrap well and let set overnight for best texture. Can be frozen.
• Variations: Pecans/rum extract; Coconut/vanilla or coconut extract; Almonds/almond extract.