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blackberry-brown sugar bread

I’m always a little excited when a new illiams-Sonoma catalog arrives in the mail.   I so wish my kitchen and cooking budgets could support monthly purchases from there, but they do not.  I do manage to pick up things here and there (I’m a sucker for beautiful table linens) and I love Emile Henry pans.

When I landed on page 19 of the catalog and saw those lovely ruffle-edge loaf pans with accompanying quick bread recipes I knew I’d be doing a little baking this week.  Thankfully, blackberries were already in the refrigerator and everything else was in the pantry.

Don’t you just love when you have everything you need to get started?

So without further ado, let’s begin.

 fresh blackberries

To start you’ll need 1 cup of blackberries.  The original recipe calls for frozen blackberries, but I had fresh on hand in the refrigerator.whisking together dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 1 cup firmly packed light brown sugar, 2 tsp baking powder and a 1/2 tsp of salt.  In a separate bowl, whisk 3/4 cup of milk, 2 eggs, 8 tsp of unsalted butter (melted and cooled), and 1 tsp of vanilla extract.

adding blackberries to the batter

 Add the milk-butter mixture to the flour mixture and stir until combined.  Fold in 1 cup of blackberries.

folding blackberries into batter

Here is what the batter looked like before I poured into my loaf pan.  Sadly, it was not one of those pretty ruffle-edged pans in the catalog {make mine the pometerra color, please}.

blackberry brown sugar bread ready to go into the oven

A light sprinkling of additional brown sugar on top of the filled loaf pan.  Not part of the original recipe, but I couldn’t resist.

blackberry brown sugar quick bread

Here is the finished blackberry-brown sugar bread.  Doesn’t she look lovely?  Bake the bread in a 350 degree oven for 60 minutes.  Cool on a wire rack for 10 minutes then remove from pan and cool completely.

sliced blackberry brown sugar bread

To see the original recipe, click here and to drool over those Emile Henry loaf pans, go here.

Blackberry-Brown Sugar Bread


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


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.

Yield: 1 loaf