Fruity Breads which resemble cakes more than actual bread (in that they aren’t made with Yeast) are a classic; I don’t know many people who have never been introduced to Banana Bread, at the very least. However, one of my own personal favorites is Cranberry and Blueberry bread.
I came up with the idea a while back when I had a bag of dried Cranberries and Blueberries went on sale. I went a bit wild with my Blueberry purchase, but I had very little to actually make with them. Unfortunately, I don’t get to make it that often but I’m always happy when I do; it’s got a light but spiced flavor that is perfect for Autumn and Spring!
Cranberry and Blueberry Bread
- 2 Eggs
- 2/3 cup melted butter
- 2tsp Vanilla extract
- 2 cups whole wheat flour
- ½ cup light brown sugar
- ¾ tsp salt
- ¾ tsp Baking soda
- ¾ tsp Baking powder
- 1 1/2 tbsp cinnamon
- ½ tbsp allspice
- ½ tsp paprika
- ½ to 1 cup fresh rinsed blueberries
- A generous handful of Craisins or fresh or frozen Cranberries
Preheat your oven to 350 degrees F. Grease or line a small bread dish and set aside.
Sift flour into a large bowl and add baking soda, baking powder, salt, paprika, cinnamon and allspice. In a separate bowl, crack and whisk the two eggs. Add brown sugar, butter and vanilla. Whisk until smooth. Slowly poor wet ingredients into dry, mixing until incorporated. Add blueberries and craisins and some nuts, then gently stir until mixed.
Sprinkle a little bit of the oats in the bottom of your greased or lined bread pan. Add bread batter and allow to settle. Sprinkle top with more oats and chopped nuts, then bake in over for about 20 minutes, or until a toothpick inserted into the center comes out dry.
Turn it out onto a cooling rack, and serve warm with butter or at room temperature!