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This recipe for Morning Berry Bread is a great way to use leftover fruit, and it is refined sugar free! Maple syrup sweetens the bread, and sour cream and the juices from the fruit keep the bread moist and tender.
Morning Berry Bread
I was watching the Food Network one fine Saturday morning and The Pioneer Woman was making bread using leftover bananas and peaches. How is it that I never thought of taking leftover, about to be thrown away fruit and put it into a morning bread? Genius!
I call it Morning Bread only because it is light enough to eat for breakfast, and it pairs well with a good cup of coffee. But I did eat this bread for breakfast, an afternoon snack, and dessert.
I opted to lighten up the original recipe a bit by using maple syrup instead of sugar and a couple tablespoons less butter. It is still a rich, moist bread full of flavor. The blend of strawberries, raspberries, and blackberries was quite an explosion of tartness and sweetness, cushioned in a soft, almost cake-like bread. I’m going to make some more tomorrow morning … but I digress …
Making this bread is really pretty simple – no mixer needed. Plus it is pretty versatile. Add whatever fruits you may have on hand – I love the idea of peaches with a teaspoon of cinnamon for the next round. Or strawberry and banana. How about cherries and blueberries. So many options.
I would, however, not recommend any type of melon or citrus because of the consistency and texture when they are cooked – they tend to turn to mush.
The hardest part of this recipe is waiting for it to bake.
Tips For Making Morning Breakfast Bread
- Let the egg sit at room temperature for about 10 – 20 minutes.
- Melt the butter and let it cool slightly. Don’t wait too long or it will start to solidify again.
- Toss the fruit with 2 tablespoons of flour before adding to the batter. The flour coating helps to keep the fruit ‘floating’ in the bread and not settle to the bottom.
- I use a serrated knife to slice the bread so the bread doesn’t break up or fall apart when you are cutting it into individual pieces.
- Want a warm slice of bread? Go for it – and why not add a pat of butter on top too. Reheat slices for about 20 seconds in the microwave.
I hope you enjoy this recipe – now I’m off to see what may be sitting in my refrigerator crisper to use for tomorrow …
Morning Berry Bread
- 1 and 1/2 cups, plus 2 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/3 cup pure maple syrup
- 6 tablespoons unsalted butter, melted and cooled slightly
- 1/2 cup full fat sour cream, room temperature
- 1 teaspoon vanilla extract
- 1 egg
- 2 cups fruit – strawberries, blackberries, raspberries (or any fruit of your choice)
- Adjust the oven rack to the middle position and preheat the oven to 375F degrees. Grease a 9-inch loaf pan and line with parchment paper with enough to overhang on the sides of the pan.
- In a small bowl, toss the 2 tablespoons of flour with the fruit to coat it. This helps the fruit to not settle and sink to the bottom of the bread. Set aside
- In a microwave-safe bowl, melt the butter in the microwave in 20-second intervals until melted – about 40 seconds. Let the butter cool slightly.
- Add the maple syrup, sour cream, vanilla extract, and egg to the butter and whisk until smooth.
- In a medium bowl, mix the remaining 1 and 1/2 cups flour, salt and baking soda. Gently fold into the butter mixture with a spatula until no flour streaks remain. Add the fruit and mix until just combined. Pour the batter into the prepared loaf pan.
- Bake until a toothpick inserted in the middle comes out clean – about 40 minutes. Let cool in the pan for 10 minutes then transfer to a cooling rack, using the overhanging parchment paper to remove from the pan.
- To store the bread, wrap in plastic wrap or a Ziploc bag. The bread can be kept in your pantry or the refrigerator and will last for up to 5 days.
- You can use any fruit you like in this recipe. Berries, bananas, stone fruit (i.e. peaches) can work great. It’s a great option to use any leftover fruit.
- I try to use maple syrup wherever I can in place of granulated sugar. Not only is it a healthier option, but it also adds a nice caramel flavor. If you do prefer granulated sugar, you can swap the maple syrup for 2/3 cup granulated sugar.
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch gluten free and traditional desserts - all homemade, all simple, and all for you!