berry butty bread

Name: Berry Butty Bread
Prep time: 10 min
Cook time: 1 h
Cuisine: American
Ingredients: 3 cup(s) all purpose flour; 1 tablespoon(s) pumpkin pie spices; 1 tablespoon(s) baking soda; 1 teaspoon(s) salt; 1 1/4 cup(s) vegetable oil; 3 - eggs; 1 cup(s) sugar; 2 1/2 cup(s) fresh stawberries/blueberries; 1 tablespoon(s) orange zest; 1 cup(s) chopped hazelnuts

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Lisa G. Sweet Pantry Gal

Buffalo, NY

Updated on May 28, 2014

Love my breads. This one so easy and bursting with berries and hazelnuts! Freezes well. Great to have in freezer to pull out in summer for quick breakfast or dessert, Just add ice cream! Always there when You need it! Just like a good buddy! Nutty-buddy =BUTTY :)

Rate

prep time 10 Min

cook time 1 Hr

method Convection Oven

yield

Ingredients

3 cups all purpose flour
1 tablespoon pumpkin pie spices
1 tablespoon baking soda
1 teaspoon salt
1 1/4 cups vegetable oil
3 - eggs
1 cup sugar
2 1/2 cups fresh stawberries/blueberries
1 tablespoon orange zest
1 cup chopped hazelnuts

How To Make berry butty bread

Step 1

Combine the flour, pumpkin pie spice, baking soda and salt; set aside.

Step 2

In large bowl of electric mixer, combine oil, eggs and sugar, mixing well.
Step 3

Gradually add dry ingredients to creamed mixture, stirring until just moistened.
Step 4

Stir in berries, zest and nuts.
Step 5

Spoon mixture into 2 greased and floured loaf pans.
Step 6

Bake for 1 hour at 350 degrees or until tests done.
Step 7

Cool in pans 10 minutes; remove to wire racks to cool completely.
Step 8

These freeze well; make multiple loaves with extra berries.
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