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Berry Cinnamon Quick Bread
Rated 5.0 stars by 2 users
Category
Breads & Muffins
Cuisine
American
Creator
Culinary Genie
Makes
12 servings
Active Time
20 minutes
Total Time
1½ hours
Calories
235
This bread is perfect for breakfast, brunch or even dessert. Can easily be made gluten-free with a simple flour substitution.
Ingredients
-
2 cups all-purpose flour (we used Sunrise Flour Mill organic heritage white)
-
1 teaspoon baking soda
-
½ teaspoon sea salt
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½ cup butter, softened
-
1 cup light brown sugar, divided
-
⅔ cup buttermilk
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2 large eggs, beaten
-
1 teaspoon pure vanilla extract
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1 tablespoon All-Purpose Baking Seasoning Blend
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1½ cups frozen berry blend
Directions
Preheat oven to 350°F. In a medium bowl, combine flour, baking soda and salt; set aside.
In a large bowl, combine butter and ¾ cup brown sugar. Using an electric mixer on medium speed, beat until light and fluffy. With mixer running, slowly add in buttermilk, eggs and vanilla.
Slowly add in flour mixture, scraping bowl occasionally. Transfer half the batter to a greased 9x5-inch loaf pan.
In a small bowl, combine remaining ¼ cup sugar and All-Purpose Baking Seasoning Blend; sprinkle half over batter in pan. Top with ¾ cup berries.
Repeat with remaining batter, cinnamon sugar and berries. Bake until knife inserted in center comes out clean, about 70-75 minutes.
Remove from oven; let cool in pan 10 minutes. Remove from pan and transfer to a cooling rack.
Nutrition
Serving Size
1 serving
Calories 235,
Total Fat
9 g,
Saturated Fat
5.5 g,
Cholesterol
48 mg,
Sodium
284 mg,
Carbs
37 g,
Fiber
1 g,
Sugar
19 g,
Protein
4 g