Berry Bread With Spread Recipes

BLUEBERRY BREAD I

Steps:

• Mix together beaten eggs with the sugar. Add milk and melted shortening or vegetable oil.
• Sift together flour, salt, and baking powder. Combine mixtures, stirring only until blended. Carefully fold in fresh or frozen blueberries and broken walnut pieces.
• Pour into greased 5 x 12 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 50-60 minutes. Cool in pan but try to turn it out of pan before it is totally cool. It will be easier to remove. Can also be made in a normal size loaf pan or can be made into 2 pans.

DOUBLE-BERRY QUICK BREAD

Steps:

• Preheat oven to 375°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk egg whites, egg, milk, sour cream, applesauce, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Gently fold in berries., Transfer batter to a 9x5-in. loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

BANANABERRY BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of one 9x5-inch or two 8x4-inch loaf pans with shortening.
• In large bowl, stir sugar, butter, eggs, bananas and buttermilk until mixed. Stir in flour, baking soda and salt just until moistened. Stir in blueberries. Pour into pan.
• Bake 9-inch pan about 1 hour 15 minutes, 8-inch pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

BLUEBERRY SPREAD

Steps:

• Place blueberries in a food processor; cover and pulse just to break up the berries. Transfer to a stockpot.
• Stir in the sugar, lemon juice, cinnamon, lemon peel and nutmeg. Bring to a full rolling boil over high heat, stirring constantly.
• Stir in pectin. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

FOUR-BERRY SPREAD

Steps:

• Crush berries in a Dutch oven. Stir in pectin; bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. , Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

BERRY BERRY BREAD

Steps:

• Combine flour, cinnamon, baking soda, and salt; set aside.
• In large bowl, combine oil, eggs, and sugar; mix well.
• Gradually add dry ingredients to creamed mixture, stirring until just moistened.
• Stir in berries and nuts.
• Spoon mixture into 2 greased and floured loaf pans.
• Bake 1 hour at 350 degrees or until done.
• Cool in pans 10 minutes; remove to wire rack; cool completely.
• **Testfor doneness-toothpick in center of bread comes out clean.

BLUEBERRY BREAD

Steps:

• Preheat the oven to 350F degrees. Line the bottom of a 9x5 inch loaf pan*** with parchment, then grease and flour the sides.
• Whisk together the flour, baking powder and salt. Set aside.
• In a large bowl beat together the melted butter, sugar and lemon zest.
• Beat in the eggs and vanilla extract.
• Beat in the sour cream.
• Turn the mixer off, then gently fold in about 1/2 of the flour mixture using a rubber spatula.
• Then gently fold in the milk, followed by the rest of the flour mixture.
• When the batter is almost mixed together (there will still be some lumps), fold in the berries.**
• Pour the batter into the prepared pan and bake for 60-70 minutes. After about 30 minutes of baking, tent a piece of aluminum foil loosely over the bread to prevent burning on the top. When the bread is done an inserted toothpick should come out clean or with a few dry crumbs and the bread should feel firm or slightly springy to the touch .
• Cool fully in the pan before cutting in.
• Whisk together 1 cup powdered sugar with 1 tablespoon lemon juice.
• Whisk in a little more powdered sugar or lemon juice as necessary. It should look white in color, but thin enough to drizzle.
• Remove the cooled bread from the pan, and drizzle the glaze over top.

VERY BERRY BREAD PUDDING RECIPE

Steps:

• Preheat the oven to 375 degrees Fahrenheit
• Butter an 8 x 11.5 inch (2 qt) baking dish and coat it with the 1/4 cup sugar
• Trimming the berries: Rinse/clean the berries. Trim the strawberries and if they are large, cut them in half or quarters. You want all the berries to be somewhat similar in size in size.
• In a medium bowl mix the berries. Pour the berry liquor over the berries and mix gently. Let the berries sit on the counter for about ten minutes. *See notes
• In a large mixing bowl, whisk the eggs with the sugar and vanilla. Add the heavy cream and milk and whisk until well blended.
• Place the bread cubes in a single layer inside the prepared baking dish (use a little more than half the amount of bread for this layer).
• Pour half of the custard mixture over the bread. Press lightly so the bread absorbs the custard.
• Spoon half of the berry mixture (and their juices, if any) over the custard soaked bread.
• Top the berries with the remaining bread cubes and pour the rest of the custard over it. Press lightly. Place the remaining berries on top.
• Bake for about 55 minutes to 1 hour or until set in the center. The top should look a bit golden.
• Remove from the oven and let it cool for a few minutes before serving. This will help the bread pudding set a bit so it is easier to serve.Serve with whipped cream and garnish with extra berries (optional).

TRIPLE THREAT BERRY BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F.
• Butter the inside of a 3 quart baking dish.
• Sprinkle 2 tablespoons sugar over the berries. Combine the bread and the berries and spread out evenly in the baking dish.
• Combine the milk, eggs, yolks, sugar, Kirsch, allspice and vanilla in a saucepan over very low heat, stirring constantly with a wooden spoon. Cook for 7 to 9 minutes or until the mixture begins to thicken. Strain through a fine wire mesh strainer and pour over the bread in the baking dish.
• Set the baking dish in a shallow water bath and place the whole setup into the oven. Bake for 45 minutes. Remove and cool.
• When cool, sprinkle the top with the confectioners' sugar and glaze under a hot broiler before serving.

PANCAKES WITH BLUEBERRY CREAM CHEESE SPREAD

Steps:

• Mix milk and vinegar in medium bowl; let stand 2 min. Whisk in egg.
• Combine next 5 ingredients in large bowl. Add milk mixture and butter; mix well.
• Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 2 Tbsp. batter for each pancake; cook until bubbles form on tops, then turn to brown other sides. (You should have 16 pancakes.)
• Stack 3 pancakes on each of 4 serving plates, spreading 2 tsp. cream cheese spread between each layer. Cover with remaining pancakes; sprinkle with powdered sugar.

BERRY BREAD PUDDINGS

Steps:

• Preheat oven to 375° F. Prepare eight individual soufflé cups (1-cup capacity) with cooking spray. In a large bowl, toss the bread cubes with the berries to distribute evenly. In another bowl, beat the eggs with a whisk or electric mixer on low speed until frothy. Add the sugar and beat until well blended. Add the half and half, vanilla, cinnamon, and nutmeg and continue beating on low speed until well blended. Fill soufflé cups with bread and berry mixture, mounding it a bit on top. Pour egg mixture over the bread and berries, filling evenly to the rim.
• Place the soufflé cups in large ovenproof baking dish and pour boiling water into the dish until it reaches about halfway up the sides of the soufflé cups. Bake for 30 to 35 minutes, or until a cake tester or toothpick placed in the center of the puddings comes out clean. Remove from oven and allow to cool. These can be made one day ahead of the shower; simply refrigerate overnight and serve at room temperature. Just before serving, dust each top with powdered sugar.