Berry Buttermilk Bread

Berry Buttermilk Bread

Easily made in advance, this bread is packed with ripe strawberries and raspberries, perfect for breakfast or brunch. To turn this into a decadent dessert, add a scoop of vanilla ice cream and top with a spoonful of orange marmalade or your favorite fruit jam.

Makes one 9-inch loaf

Ingredients

2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
1 egg
1 cup dark brown sugar
1 cup buttermilk
1 1/2 tsp vanilla extract
1/3 cup canola oil
1/2 cup strawberries, roughly chopped
1 cup raspberries

Topping:
1/4 cup dark brown sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp freshly-grated orange zest

Method

Preheat oven to 350°F and grease a 9”x5” loaf pan.

In a large bowl, whisk egg and brown sugar until well combined. Add buttermilk, vanilla, and oil and whisk until thoroughly mixed.

Sift flour, baking powder, baking soda, and salt into a medium bowl.

Add dry ingredients to wet ingredients in 3 batches, mixing until just combined. Gently fold in strawberries and raspberries.

To make the topping: mix brown sugar, cinnamon, nutmeg, and orange zest in a small bowl.

Transfer batter into a greased loaf pan and sprinkle topping evenly over batter.

Bake for 45-55 min., or until a knife inserted into the center of the loaf comes out clean. Allow to cool to room temperature, slice, and serve with butter and jam.