Blackberry Yogurt Bread

IMG_7755Hi friends– I wish I could tell you I picked a large bowlful of blackberries out in our side yard to make this berry bread.  But those vines are just starting to bloom– weeks away from turning over their berries.

I happened by these at the produce store and they were pretty irresistible (and on sale).  So they ended up in the friendly quick bread for a breakfast with friends.  Wish you could have dropped in for a slice…

BLACKBERRY WALNUT BREAD
2 cups flour
3/4 cup sugar
1 rounded tsp. baking powder
1/2 tsp. salt
1/2 cup canola oil
2 eggs
1/2 cup yogurt
1 cup walnuts, chopped (or pecans)
8 oz. blackberries (more or less)

Stir together the flour, sugar, baking powder and salt.  Then mix in the oil, eggs and yogurt.  Add in the nuts and finally gently fold in the blackberries–trying not to mash them as you stir.

Spoon the batter into a standard loaf pan (or two smaller pans) sprayed with cooking spray.  Pop it into the oven at 350 degrees for about 45 to 55 minutes, until the top is golden brown and a tiny knife inserted comes out clean.

I love this warm from the oven with a swath of butter across the top.  And so good toasted for breakfast the next day.  Hope you like it!

13 thoughts on “Blackberry Yogurt Bread

  1. I love that top of that loaf, it looks like a crumble. My toddler and I will be going blackberry and raspberry picking when the season kicks in, so will try your loaf out; does it taste a bit sour because of the yoghurt?

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