Wednesday, September 7, 2016

Berry Lemon Bread

This is a delicious little quick bread recipe. A berry bread that is wonderful for a breakfast treat, afternoon tea or simply with a scoop of ice cream or whipped cream for a heavenly dessert.
Gathering all ingredients and measuring before beginning makes this process go so much quicker. There is a small bottle right in the middle in the above picture that is Lemon Oil. I substituted this for the lemon extract. Lemon oil is a much more intense flavor and is somewhat difficult to find but it can be found easily online. Worth the effort to get it because it is a definite taste difference and I used the same amount of lemon oil as indicated in the recipe as the lemon extract.

"Berry Lemon Bread"

1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 cup sugar
2 eggs
1 cup lemon yogurt
1/4 cup canola oil
2 teaspoons lemon zest
1 teaspoons lemon extract or lemon oil
1 cup berries

Combine all dry ingredients in a bowl. In another bowl combine eggs, yogurt, sugar, oil, extract, and lemon zest with a wire whisk or hand mixer. Add dry ingredients just until moistened by hand. Fold in berries.

Spray pan with a nonstick baking spray. Bake in a pre-heated 350 degree oven for 45 minutes or until a cake tester comes out clean. Cool for 10 minutes in pan and then transfer to a wire rack to cool completely.

The bread can be topped with a lemon glaze of confectioner sugar and lemon juice or merely sprinkle confectioner sugar on top.
The batter is thick and you must be very careful when folding in the berries as to not break them up.
 I have often said that one should keep an oven thermometer in ones oven at all times. I have never used an oven that is collaborated as it should be and I have fairly new ovens. I have a Wolf and even when pre-heating and the beeper goes off telling you it is pre-heated my thermometer does not indicate that it is up to temperature. This is so important when baking. Having said that, I checked this bread after 45 minutes with a cake tester and it was done and nicely browned on top. Originally this recipe said 60 minutes instead of the 45 minutes.
Such a simple little bread and the yogurt and canola oil make this so moist. It should keep very well covered for several days. It is tart and not too sweet of a bread but if you want something a little sweeter a lemony glaze would be perfect.

I used raspberries but you can use any berry, blueberries, blackberries or a combination. I wouldn't use more than the one cup called for in the recipe though and if you are using blueberries coat them with a little flour to keep them from sinking to the bottom.
This is a favorite of mine and I do hope you will like it as much as I do if you try it.

Linking this post to Rattlebridge Farm for Foodie Friday.

Happy Wednesday, Carolyn