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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Blackberry-Brown Sugar Quick Bread

    Lobo
    Lobo
    Moderator
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    Posts : 28411
    Join date : 2013-01-12

    Blackberry-Brown Sugar Quick Bread Empty Blackberry-Brown Sugar Quick Bread

    Post by Lobo Sat 13 Feb 2016, 9:36 pm

    Blackberry-Brown Sugar Quick Bread Img100l
    Blackberry-Brown Sugar Quick Bread

    Prep Time: 10 minutes
    Cook Time: 55 minutes
    Servings: 8
    Because this recipe calls for frozen blackberries, you can make the bread year-round. Don’t thaw the berries before adding them to the batter; otherwise, they will run.





    • 261

    Ingredients:


    • 2 cups all-purpose flour

    • 1 cup firmly packaged light brown sugar
    • 2 tsp. baking powder
    • 1/2 tsp. salt
    • 1 cup frozen blackberries (do not thaw)
    • 3/4 cup milk
    • 2 eggs
    • 8 Tbs. (1 stick) unsalted butter, melted and cooled
    • 1 tsp. vanilla extract

    Directions:

    Preheat an oven to 350°F. Lightly grease an 8-by-4-inch loaf pan. 

    In a large bowl, whisk together the flour, brown sugar, baking powder and salt. Add the frozen blackberries and toss to distribute evenly.

    In another bowl, whisk together the milk, eggs, butter and vanilla. Add the milk mixture to the flour mixture and stir until combined. Do not overmix.

    Pour the batter into the prepared pan. Bake until the top of the loaf is golden brown and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Turn the loaf out onto the rack and let cool completely before serving. Makes 1 loaf.

    Recipe courtesy of The Invisible Chef

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