Nannyberry Bread
A rich quickbread made with nannyberry puree. It's as easy to make as banana bread. Makes one loaf pan.
Servings: 8 servings
Calories: 412kcal
Cost: 5
Equipment
- 1 Loaf pan
- 1 Stand mixer or beaters
- 1 Parchment optional
Ingredients
- 2 cups 250g all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 teaspoons ginger
- ½ cup (1 stick or 115g) unsalted butter, softened to room temperature
- ¾ cup (150g) packed light or dark brown sugar
- 2 large eggs at room temperature
- ⅓ cup (80g) yogurt or sour cream, at room temperature full fat
- 2 cups (460g) thick nannyberry puree *see note
- 1 teaspoon pure vanilla extract
- ½ cup roughly chopped black walnuts optional
Instructions
- Preheat the oven to 350F
- Mix the baking powder, cinnamon, salt and flour.
- Using the whisk attachment Cream the butter and sugar, then add the eggs and beat until light in color.
- Add the nannyberry puree, yogurt, walnuts, vanilla and mix. Fold in the flour mixture by hand until just combined, then pour into a greased loaf pan lined with parchment.
- Bake for 45 min-1 hour or until a thermometer reads 200F in the center and/or a toothpick comes out clean. Remove the bread and cool to room temperature on a baking rack before slicing.
- The bread is wonderful warmed up, or spread with butter, dipped in maple sugar and caramelized in a pan.
Notes
- If your nannyberry puree seems loose or liquid it should be cooked down until it has the texture of apple sauce. The thicker the puree, the better the finished bread will be.
- If you don't have 2 cups of nannyberry puree, you can use 1 cup.
Nutrition
Calories: 412kcal | Carbohydrates: 54g | Protein: 7g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 77mg | Sodium: 326mg | Potassium: 261mg | Fiber: 2g | Sugar: 25g | Vitamin A: 499IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 2mg