Berry English Muffin Bread Recipes
BLUEBERRY MUFFIN BREAD
Adapted from my favorite Blueberry Muffins, this blueberry muffin bread is soft, moist, and loaded with blueberries. Since there's no individual muffins, this muffin batter goes from the mixing bowl to the oven in minutes. Though this quick bread is outstanding on its own, a swirl of blueberry jam and sprinkle of crumble topping create an outstanding crust.
Provided by Sally
Categories Breakfast
Time 3h
Number Of Ingredients 13
Steps:
- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan or coat with nonstick spray. Set aside.
- Whisk the flour, baking soda, baking powder, and salt together in a large bowl.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the blueberries.
- Spoon the batter into the prepared baking pan. See note if adding streusel or blueberry jam swirl. Bake for 60-65 minutes, loosely covering the bread with aluminum foil at the 30 minute mark to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
- Cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week.
BERRY ENGLISH MUFFIN BREAD
Gold Medal® Flour Recipe Contest 2010!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 16
Number Of Ingredients 9
Steps:
- Spray 9x5-inch loaf pan with cooking spray, or grease with shortening. Sprinkle cornmeal inside of pan to coat.
- In large bowl, mix 2 cups of the flour, the sugar, salt, baking soda and yeast. Add warm buttermilk and warm water; beat with spoon until well blended. Stir in remaining 1 3/4 cups flour to form a stiff batter. Stir in berries. Spread in pan. Cover loosely, and let rise in warm place about 1 hour or until batter is doubled in size.
- Heat oven to 375°F. Bake 25 to 30 minutes or until loaf sounds hollow when tapped. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Use serrated knife to cut into slices.
Nutrition Facts : Calories 180, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 200 mg, Sugar 13 g, TransFat 0 g
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