The other week, I made banana bread. My husband and I gobbled it down and kind of wanted more. So, I went to the freezer but discovered all the bananas were gone. I did have some frozen strawberries though, so I thought, why not?
Here’s the result of my little experiment – and it is absolutely delicious (and incredibly easy).
Berry Bread Recipe
- 2 cups frozen berries, thawed (I used strawberries, but mixed berries or raspberries would work)
- 1 teaspoon baking soda
- 1/3 cup unsalted butter, melted
- 3/4 cup cane sugar
- Pinch salt
- 2 large eggs, beaten
- 1 teaspoon pure vanilla extract
- 1 1/2 cups 1-to-1 ratio gluten free [GF] or all-purpose flour
- 1/4 teaspoon xanthan gum, if using GF flour not containing
- 1/2 cup pecans or walnuts, optional
- Preheat the oven to 350° Fahrenheit.
- Grease a 4 x 8 loaf pan with olive oil cooking spray.
- In a medium mixing bowl, mash the thawed berries together until smooth. You will have some juice/liquid in the bowl.
- Mix in the baking soda.
- Next, stir in the melted butter.
- Now, add the sugar, salt, eggs, and vanilla. Mix thoroughly until well combined.
- Now, add in the flour (and xanthan gum, if your GF flour doesn’t include it).
- Then stir in the pecans or walnuts until incorporated.
- Pour the batter into the loaf pan and bake on the center rack for 60 minutes.
- Check with a toothpick. If it comes out clean, the bread is ready. If not, add another 10 minutes to the timer and check again.
- Remove from oven and let stand for 5 minutes before removing from the pan.
- Remove from pan and let cool completely before cutting.
- Store in an air tight container after completely cooled.