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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 the juices from the fruit keep the bread moist and tender.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Berry Bread
Servings: 8 Servings
Author: Erin | Butter and Bliss

Ingredients

  • 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 sour cream
  • 1 teaspoon vanilla extract
  • 1 egg
  • 2 cups fruit - strawberries, blackberries, raspberries 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 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.

Notes

  1. 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.
  2. 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.