Try one of our quick bread recipe from
our collection.
Summer Fruit Bread
2 C. flour
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/4 C. butter
1 C. fresh blueberries
1 C. fresh raspberries
2 eggs
1/2 C. buttermilk
3/4 C. maple syrup
Nutmeg
Preheat oven to 350 degrees. In large mixing bowl, sift together flour, baking
powder, baking soda and salt. Then cut in butter until mixture resembles coarse
meal. Add blueberries and raspberries and stir to coat with flour mixture.
In a separate bowl, lightly beat eggs, buttermilk, maple syrup and a dash of
nutmeg. Combine contents of two bowls, mixing just until incorporated. Batter
will be stiff. Spoon into lightly oiled and floured 2-quart loaf pan and smooth
top of batter with rubber spatula.
Bake in middle of oven 1 hour, or until loaf is well risen with golden brown
crust and tester inserted in center comes out clean.
Insert metal spatula or knife along sides and carefully remove bread from pan.
Place on rack to cool 20 minutes before serving.
