Lemon Berry Quick Bread

lemon berry quick bread

I am a fan of big lemon flavor, and this bread has plenty of it. It is best made with fresh juice and berries at the height of summer, but bottled lemon juice and (thawed) frozen berries could do in a pinch if you find yourself yearning for those seasonal flavors. 

Ingredients

  • 1-1/2 cups all-purpose flour + 2 tablespoons
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Zest of 2 large lemons
  • 2 eggs
  • 1/2 cup lemon juice + 2-3 tablespoons
  • 1/3 cup instant nonfat dry milk (optional)
  • 1/4 cup canola oil
  • 1/2 pint blueberries, blackberries, or raspberries
  • 1/2 cup powdered sugar

Directions

Preheat oven to 350 degrees and spray a 8 1/2-inch loaf pan with non-stick cooking spray.

In a large bowl, whisk together 1-1/2 cups flour, granulated sugar, baking powder, baking soda, and lemon zest. In another small bowl, whisk together the eggs, lemon juice, dry milk (if using), and canola oil.

Note: The dry milk is something I like to add to juice-based quick breads to add a little extra moisture for a chewier texture. It sounds counterintuitive, but trust me. The dried milk replaces some of the moisture that is lost when substituting juice for milk in traditional quick bread recipes like this one. However, you probably won’t need it if using blackberries since they will introduce a lot of moisture into the bread while it bakes.

Toss the berries in flour and set aside. Pour the wet ingredients into the dry ingredients and stir quickly until just combined. Fold the berries into what will be a thick and slightly lumpy batter, and pour the batter into the prepared pan.

Bake the bread until it is lightly browned and tests done in the middle (roughly 35-40 minutes). Let cool in the pan on a wire rack for ten minutes. Then loosen with a knife and turn out onto the rack to cool.

Once the bread has fully cooled, mix the 1/2 cup powdered sugar with the 2-3 tablespoons of lemon juice. Add the lemon juice to the powdered sugar, one tablespoon at a time, until the glaze reaches a consistency that you’re happy with. I tend to like glazes on the thinner side, but to each her own.

If you can help it, try letting the bread sit overnight before serving. That will give the glaze and berries some time to soften and meld with the bread. Otherwise, the bread may have a slightly drier texture when served right out of the oven.

 

 


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