HUCKLEBERRY BREAD
A great bread with huckleberries that is always passed down from generation to generation... yum!
Provided by Elisabeth Fleming
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 50m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Cream sugar, butter, and egg together in a bowl with an electric mixer. Add 2 cups flour, milk, and vanilla extract. Sprinkle 1 tablespoon flour on huckleberries to prevent them from sinking. Add berries to the batter; pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
Nutrition Facts : Calories 287.6 calories, Carbohydrate 44.7 g, Cholesterol 45 mg, Fat 10.5 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 6.3 g, Sodium 411.7 mg, Sugar 24.7 g
HUCKLEBERRY BREAD
A friend of mine gave me a Huckleberry cookbook and a gallon of huckleberries. Once I found this recipe, that gallon of huckleberries didn't last long. It's texture and flavor is amazing, and it's super easy! I have even doubled this recipe without any trouble. It also freezes well. I hope you like it as much as we do! As a side note: Our elevation is 5000+ feet above sea level so cooking time may vary based on where your located.
Provided by Luvinmyfamily
Categories Breads
Time 1h15m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Prepare a 9-inch loaf pan with cooking spray or butter.
- Combine flour, sugar, baking powder and salt in a large mixing bowl.
- In a separate bowl, whisk eggs and then add milk, vanilla and oil. Add egg mixture to dry ingredients. Try not to over mix.
- Fold in huckleberries.
- Pour batter into pan.
- Bake for 1 hour or until inserted knife comes out clean.
- Cool and THEN remove from the pan (otherwise it'll stick and you'll get half a loaf in and out of the pan).
Nutrition Facts : Calories 216.4, Fat 6.1, SaturatedFat 1.3, Cholesterol 44.7, Sodium 191.4, Carbohydrate 35.6, Fiber 0.7, Sugar 16.5, Protein 4.6
CHEROKEE HUCKLEBERRY BREAD
Make and share this Cherokee Huckleberry Bread recipe from Food.com.
Provided by Little Remy
Categories Breads
Time 55m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 7
Steps:
- Cream eggs, butter, and sugar together.
- Add flour, milk, and vanilla.
- Sprinkle flour on berries to prevent them from going to the bottom.
- Add berries to mixture.
- Put in baking pan and bake just over 350 degrees for 40 minutes or until done.
Nutrition Facts : Calories 339.1, Fat 13.5, SaturatedFat 8.2, Cholesterol 58, Sodium 522.3, Carbohydrate 49.7, Fiber 0.8, Sugar 25.1, Protein 5
LEMON BLUEBERRY BREAD
Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. -Julianne Johnson, Grove City, Minnesota
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 14
Steps:
- In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest. , Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm bread. Cool completely.
Nutrition Facts : Calories 181 calories, Fat 7g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 149mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON HUCKLEBERRY BREAD
Number Of Ingredients 12
Steps:
- Preheat oven 350. Line bottoms and sides of greased loaf pan with parchment paper. In large bowl, cream together the butter, sugar, and lemon extract. Beat in eggs. In medium bowl, sift together flour, baking powder, and salt, and add to creamed mixture alternately with the yogurt. Fold in huckleberries. Pour into prepared pan and bake for 50-60 minutes until bread tests done. Remove from pan while still warm and cool on rack. For the glaze combine the lemon juice with the sugar (see above) and brush over top of loaf. NOTE:: This bread is best when cut after 24 hours.
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