Wednesday, July 13, 2011

Berry-Apple Quick Bread

So I was thinking that a quick bread sounded good for breakfast this morning. I thought about making this Banana Cake, but I really wasn't in the mood for anything banana.. I had some bluberries in the freezer, and we always have applesauce around for my toddler, Jacob, so I made some adjustments to the banana cake recipe and came up with a Berry-Apple Quick Bread. It turned out really well, soft and light and just the right amount of sweetness. By pureeing the berries before adding to the batter, the flavor gets incorporated throughout the bread. You can substitute any berries you like for the blueberries, I'm thinking raspberries next time...

Berry-Apple Quick Bread

1/3 cup  unsalted butter, at room temperature
1/2 cup all purpose flour
1/2 cup white whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/4 cup sugar
1/2 cup packed light brown sugar
1/2 tsp salt
1/2 cup bluberries, pureed (or other berry)
1/2 cup applesauce
1/2 tsp vanilla extract
1 large egg
1/2 cup  plain yogurt

1. Preheat the oven to 350F and lightly grease an 9x5 inch loaf pan, set aside. Sift together flour, baking powder and baking soda and set aside.
2. Put the butter, suger, brown sugar, and salt in a mixer bowl, and beat with the paddle attachment until light and fluffy. Scrape down the sides and bottom of the bowl, add the berries, applesauce, and vanilla and beat on medium speed until incorporated.
3. Reduce the speed to medium low and beat in the egg until well incorporated. Turn the speed to low, and gradually add in the sifted flour mixture. Mix well, but don't overmix. Add in the yogurt, and mix until the batter has only a few remaining white streaks.
4. Transfer the batter into the greased pan and bake in the center of the oven for 40 minutes or until the tester inserted into the cake comes out clean. Cool the cake in the pan on a rack for 5 minutes, then unmold and cool completely on rack.

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