Berry Butty Bread

By Lisa G. Sweet Pantry Gal
@2sweetinc

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 :)

Rating:

☆☆☆☆☆ 0 votes

Comments:

10 Comments

Prep:

10 Min

Cook:

1 Hr

Method:

Convection Oven

Ingredients

3 c: all purpose flour
1 Tbsp: pumpkin pie spices
1 Tbsp: baking soda
1 tsp: salt
1 1/4 c: vegetable oil
3: eggs
1 c: sugar
2 1/2 c: fresh stawberries/blueberries
1 Tbsp: orange zest
1 c: chopped hazelnuts

How to Make Berry Butty Bread

Step-by-Step

1Combine the flour, pumpkin pie spice, baking soda and salt; set aside.
2In large bowl of electric mixer, combine oil, eggs and sugar, mixing well.
3Gradually add dry ingredients to creamed mixture, stirring until just moistened.
4Stir in berries, zest and nuts.
5Spoon mixture into 2 greased and floured loaf pans.
6Bake for 1 hour at 350 degrees or until tests done.
7Cool in pans 10 minutes; remove to wire racks to cool completely.
8These freeze well; make multiple loaves with extra berries.