Much like banana bread, this berry quick bread is a great way to make use of ripe fruit before it goes bad. A bit of almond extract deepens the flavor, but not to worry if you don’t have any in your pantry. You can omit it, or substitute vanilla extract, and still get a great-tasting loaf.
- 5 tablespoons butter, softened
- 2/3 cup sugar
- 1 egg
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 cup chopped fresh strawberries
- 1/2 cup fresh blueberries
- 1/2 cup halved fresh raspberries
- 1/8 teaspoon almond extract or 1 teaspoon of vanilla extract (optional)
- 2 teaspoons baking powder
- 9-inch loaf pan
- Non-stick cooking spray
- Cutting board
- Chef’s knife
- 2 medium mixing bowls
- Electric mixer (hand or standing)
- Measuring cups and spoons
- Rubber spatula
Heat the oven to 350 degrees. Coat a 9-inch loaf pan with non-stick cooking spray.
In a medium bowl, cream the sugar and softened butter with an electric mixer until light yellow and fluffy, starting on low speed and increasing to medium speed as the mixture comes together, about 3 minutes total. Add egg and almond or vanilla extract (if using), and mix on medium speed until thoroughly combined, about 10 seconds.
In another medium bowl, stir together the flour, baking powder, and salt.
Add half the flour mixture and half the milk to the butter mixture, and mix with a spatula to combine. Repeat with the remaining flour mixture and butter mixture, and mix with a spatula just until you have a very thick batter.
Add the berries, and fold them into the batter.
Pour the batter into the greased loaf pan and spread it evenly. Bake for 50 to 60 minutes, until the top is medium-brown and a knife inserted into the center of the loaf comes out clean.
Cool at least 40 minutes before removing the loaf from the pan and slicing it.
- Measure ingredients
- Mix dough
- Grease loaf pan
- Pour batter into pan