Morning Berry Bread

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 juices from the fruit keep the bread moist and tender.

Prep Time15

Cook Time50

Total Time1 5

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: Servings

Calories: 207kcal

Author: Erin Cernich

Equipment

9x5-Inch Loaf Pan

Ingredients

⅓ cup pure maple syrup or 2/3 cup granulated sugar
1 egg
½ cup full fat sour cream, room temperature
6 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
1 ½ cups all-purpose flour plus 2 tablespoons to coat the fruit
½ teaspoon kosher salt
1 teaspoon baking soda
2 cups fresh or frozen berries or any fruit of your choice

Instructions

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 long enough to overhang on the sides of the pan.
In a small bowl, toss the fruit with 2 tablespoons of fruit to coat it. This keeps the fruit from sinking to the bottom of the bread. Set aside.
In a medium mixing bowl, add the maple syrup and egg. Whisk until the egg is well beaten and incorporated. Add the sour cream, melted butter, and vanilla, and whisk until smooth.
6 tablespoons unsalted butter, melted and cooled slightly, 1/3 cup pure maple syrup, 1/2 cup full fat sour cream, room temperature, 1 egg, 1 teaspoon vanilla extract
Sift or sprinkle the flour, salt, and baking soda over the top of the wet ingredients. Gently fold with a spatula until no flour streaks remain. Add the fruit and mix until just combined. Pour the batter into the prepared loaf pan.
1 ½ cups all-purpose flour, 1/2 teaspoon kosher salt, 1 teaspoon baking soda, 2 cups fresh or frozen berries
Bake for 45 to 50 minutes, or until a toothpick inserted in the middle comes out mostly clean. Cool the bread in the pan set on a wire cooling rack for 10 minutes. Then carefully lift the bread out of the pan with the parchment overhang, and cool on the rack completely.
The bread can be covered and stored at room temperature or in the refrigerator for up to 5 days.

Notes

Fruit - Any fruit, including frozen, will work in this recipe.
Sweetener - I like maple syrup because it adds a buttery, caramel flavor. However, you can swap the maple syrup with 2/3 cup of granulated sugar.
Storing and Freezing - The bread can be stored covered at room temperature or in the refrigerator for 3 to 5 days. To freeze, wrap baked and cooled bread tightly in plastic wrap, place it in a freezer bag, and freeze for up to 3 months. Thaw in the refrigerator and bring to room temperature to serve.
Adapted Recipe - I adapted and modified this recipe from The Pioneer Woman.

Nutrition