Best Blackberry Bread Recipes

BLACKBERRY BREAD

Steps:

• Preheat oven to 350°.
• Stir together flour and next 3 ingredients in a medium bowl;
• Stir in blackberries.
• Whisk together sugar and next 5 ingredients in a medium bowl until thoroughly blended.
• Add to flour mixture, stirring just until blended.
• Pour batter into a lightly greased 8 1/2- x 4 1/2-inch loaf pan.
• Bake at 350° for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean.
• Cool in pan on a wire rack 10 minutes.
• Remove from pan to wire rack, and cool completely (about 1 hour).

MEYER LEMON AND BLACKBERRY BREAD PUDDING WITH MEYER LEMON WHIPPED CREAM

Steps:

• Preheat the oven to 325 degrees F. Place the bread cubes on a large baking sheet in a single layer and toast until lightly golden brown on all sides, turning a few times, about 15 minutes. Remove and let cool slightly.
• Bring cream, 1 cup of sugar, and lemon zest, to a simmer over medium heat. Whisk together the eggs and yolks in a medium bowl. Slowly whisk the warm milk into the eggs and add the vanilla.
• Transfer the bread cubes to a 9 by 15-inch baking dish, pour the custard mixture over and press on the bread to submerge in the custard. Let the mixture sit at room temperature for 30 minutes to allow the bread to absorb more of the custard.
• Place the baking dish inside a larger roasting pan and fill the outer pan with warm water halfway up the sides of the baking dish. Bake until puffed around the outside but still slightly jiggly in the center, about 45 minutes. Remove from the water bath and let rest at least 15 minutes before serving. Toss the remaining 1/4 cup sugar with the blackberries. Serve bread pudding topped with macerated berries and Meyer Lemon Whipped Cream.
• Combine the heavy cream, sugar, juice, zest and vanilla extract in a large bowl and whip with a balloon whisk until soft peaks form.

GRILLED BLACKBERRY BRIOCHE BREAD PUDDING

Steps:

• Preheat an outdoor grill for medium-high heat, approximately 375 degrees F (190 degrees C).
• Whisk milk, eggs, sugar, vanilla extract, and salt together in a large bowl. Fold in bread cubes, blackberries, and cream cheese. Set aside until liquid is absorbed, about 15 minutes.
• Place a layer of heavy duty aluminum foil or 2 layers of regular aluminum foil on a flat surface. Brush aluminum foil with melted butter.
• Arrange bread mixture in the center of the aluminum foil. Bring short ends together; fold over twice to seal. Bring sides in, leaving room for steam to form; fold over twice to seal.
• Grill over indirect heat until bread pudding is puffed, liquid is absorbed, and edges are toasty, about 35 minutes.
• Remove package from the grill; open carefully using tongs or mitts. Cool for 10 minutes.

BLACKBERRY ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F.
• Combine all of the ingredients except the berries and zucchini.
• Fold in the drained berries and zucchini just until blended.
• Turn into a greased loaf pan and bake for 1 1/2 hours.
• Check after the first 45 minutes.
• If necessary, cover with aluminum foil to prevent browning too quickly.

BLACKBERRY PASTRY BREAD

Steps:

• Combine the milk, 1 tablespoon sugar, and the yeast in a large bowl; stir the egg yolks and whipping cream into the milk mixture. Allow to rest for 10 minutes.
• Whisk together the flour, 1/4 cup of sugar, and salt in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter or shortening until it's the size of small peas. Turn mixture into a bowl and proceed.) Stir in yeast mixture until combined. Cover bowl with plastic wrap and refrigerate for 4 hours.
• Turn dough onto a lightly floured board. Divide the dough into three portions and shape them into balls. Toss blackberries with sugar.
• Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Roll each ball out to a 9x12-inch rectangle. Spoon blackberries evenly onto the center third of each rectangle, width-wise. Using a knife, cut about 9 slanting lines along each side approximately 1 inch apart. Create a braid by folding alternating strips from each side, overlapping the berries. Place the pastry braid onto the prepared baking sheet. Repeat with the remaining two portions. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Sprinkle with confectioners' sugar before serving.

MEYER LEMON & BLACKBERRY BREAD PUDDING WITH MEYER LEMON WHIPPED CREAM

Steps:

• Preheat the oven to 325 degrees F. Place the bread cubes on a large baking sheet in a single layer and toast until lightly golden brown on all sides, turning a few times, about 15 minutes. Remove and let cool slightly.
• Bring cream, 1 cup of sugar, and lemon zest, to a simmer over medium heat. Whisk together the eggs and yolks in a medium bowl. Slowly whisk the warm milk into the eggs and add the vanilla.
• Transfer the bread cubes to a 9 by 15-inch baking dish, pour the custard mixture over and press on the bread to submerge in the custard. Let the mixture sit at room temperature for 30 minutes to allow the bread to absorb more of the custard. Add ½ of the blackberries during this stage if desired or save all for a topping later with the whipped cream.
• Place the baking dish inside a larger roasting pan and fill the outer pan with warm water halfway up the sides of the baking dish. Bake until puffed around the outside but still slightly jiggly in the center, about 45 minutes. Remove from the water bath and let rest at least 15 minutes before serving.
• To make whipped cream, combine the heavy cream, sugar, juice, zest and vanilla extract in a large bowl and whip with a balloon whisk until soft peaks form. Top pudding with dollops of cream and remainder of berries.

BLACKBERRY BREAD PUDDING

Steps:

• 1) Coat bottom 0f 8x11-inch baking dish with cooking spray. 2) In a large bowl, whisk together eggs, sugar, milk and vanilla. 3) Place half the bread in baking dish, top with half the berries, and pour half the custard over. 4) Top with remaining bread, berries and custard. 5) Let stand 15 minutes, occasionally pressing on bread. 6) Bake at 325 degrees until top begins to brown (about 1 hour and 10minutes) 7) Serve warm, drizzled lightly with maple syrup.

WALNUT BLACKBERRY BREAD

Steps:

• Preheat oven to 350°F and spray a 9 x 5 x 3 inch loaf pan with nonstick cooking spray.
• Whisk together sugar, milk, oil, vanilla, yogurt, egg and lemon zest in a large bowl. Stir together dry ingredients an 3/4 cup walnuts and add to bowl, stirring just until dry ingredients are incorporarted (do not over mix). Carefully fold in blackberries and spead into prepared pan; sprinkle with remaining walnuts.
• Bake for 1 hour and 20 minutes or until a toothpick inserted into the center comes out clean.
• (Note Refrigerate after 2 days).

PEACH & BLACKBERRY BREAD PUDDING

Steps:

• Preheat oven to 300 degrees. Butter a 9" x 13" baking dish. In a heavy 4-quart pan, combine cream, sugar, vanilla and salt. Warm over medium-low heat, just until steam comes off surface. Do not boil. Remove from heat, pour over cut-up croissants and let stand for 30 minutes
• In a large bowl, whisk together egg yolks and eggs. Gently stir in croissant mixture. Fold in peaches and blackberries. Pour into baking dish and bake for 1 1/2 hours or until a knife inserted in center comes out clean. Cool slightly.
• To serve: Cut into 12 squares, place one on each dessert plate, and serve with ice cream.

BLACKBERRY JAM BANANA BREAD - STEPH

Steps:

• 1. Cream butter and sugar. Mash bananas. Add eggs and Blackberry Jam. Combine dry ingredients and add to mixture. Pour into 9x5x3" loaf pan. Bake at 350 degrees for one hour. ENJOY!

WALNUT BLACKBERRY QUICK BREAD

Steps:

• Preheat oven to 350° and spray 9 x 5 x 3-inch loaf pan with nonstick cooking spray.
• Whisk together sugar, milk, oil, extract, yogurt, egg and lemon zest in a large bowl. Stir together dry ingredients and 3/4 cup walnuts and add to bowl, stirring just until dry ingredients are incorporated (do not over mix). Carefully fold in blackberries and spread in prepared pan; sprinkle with remaining walnuts.
• Bake for 1 hour and 20 minutes or until a toothpick inserted into the center comes out clean. Refrigerate after 2 days. Makes 16 servings.

PEANUT BUTTER AND BLACKBERRY JAM BREAD

Steps:

• Place the ingredients in your bread machine in a stratified manner in wet, dry, then leavener order.
• Choose basic bread with a medium crust as your setting.
• Allow bread to rest on a rack for 20 minutes before slicing. Cutting it before the steam has escaped will cause the bread to be sticky.

BLACKBERRY BREAD RECIPE - (3.9/5)

Steps:

• 1. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. 2. In a small bowl, whisk together eggs, milk, butter, and vanilla. 3. Pour wet ingredients into dry ingredients, and mix until just combined. 4. Fold in mashed blackberries. 5. Pour batter into lightly greased9"x5" loaf pan. For Topping: 6. Place flour, brown sugar, and butter for the topping in a small food processor. 7. Pulse until all ingredients are combined, and mixture looks like coarse crumbs. 8. Evenly sprinkle topping over unbaked bread. Bake at 400 degrees for 45-60 minutes, until the top is brown and a toothpick inserted in the center tests clean. Check bread after 40 minutes, and loosely cover with aluminum foil if the top is getting too brown.

BLACKBERRY-ALMOND BREAD

Steps:

• Preheat the oven to 350°F.
• Combine the dry ingredients, then add the blackberries.
• Combine the wet incredients, then add them to the dry ingredients all at once. Mix only until moistened.
• Pour into a greased and floured 9x5 inch loaf pan (AKA a large loaf pan).
• Bake for 50-60 minutes until golden and a cake tester inserted in the center comes out clean.
• Cool on a rack for 10-15 minutes before removing from the pan. Cool completely before slicing.