Walnut Blackberry Bread
Indulge in the rustic charm of Walnut Blackberry Bread, a delightful homemade treat that's bursting with flavor and texture. This quick bread combines the tart juiciness of fresh blackberries with the nutty crunch of chopped walnuts, creating the perfect balance of sweet and savory. Rich with buttermilk for a tender crumb and lightly sweetened with a blend of granulated and brown sugar, every slice is perfectly moist and irresistible. Made in just under an hour, this easy, crowd-pleasing recipe is ideal for breakfast, brunch, or a cozy afternoon snack. Serve it fresh from the oven or slathered with butter for a comforting, bakery-style experience at home. Whether you're baking for yourself or sharing with loved ones, Walnut Blackberry Bread is sure to be a seasonal favorite that showcases the best of simple, wholesome ingredients.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar
- 0.5 cups Unsalted butter, melted and slightly cooled
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 0.75 cups Buttermilk
- 1.5 cups Fresh blackberries
- 1 cups Chopped walnuts
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a standard 9x5-inch loaf pan, or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a separate medium bowl, combine the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Whisk until smooth and well incorporated.
Stir the buttermilk into the wet mixture until evenly combined.
Gradually add the wet ingredients to the dry ingredients, using a spatula or wooden spoon to mix until just combined. Do not overmix; the batter should be slightly lumpy.
Gently fold in the fresh blackberries and chopped walnuts, being careful not to crush the berries.
Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Check around the 45-minute mark to ensure it doesn’t overbake.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Slice and serve the walnut blackberry bread on its own or with butter. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
3590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.5 g | 248% | |
| Saturated Fat | 74.6 g | 373% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 2250 mg | 98% | |
| Total Carbohydrate | 420.3 g | 153% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 210.2 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 496 mg | 38% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1571 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
