Description
Moist blackberry quick bread loaded with juicy blackberries and topped with a simple vanilla icing.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 1 large egg
- 1/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups blackberries
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Preheat oven to 350°F and prepare a 9×5-inch loaf pan with parchment paper and nonstick spray.
- Whisk together flour, sugar, baking soda, and salt.
- In another bowl whisk buttermilk, egg, oil, and vanilla.
- Combine wet and dry ingredients until smooth.
- Fold in blackberries gently.
- Pour batter into prepared pan.
- Bake for 55 to 65 minutes until a toothpick comes out clean.
- Cool in pan for 15 to 20 minutes.
- Transfer to a wire rack and cool completely.
- Whisk icing ingredients together and drizzle over bread.
Notes
- Store airtight at room temperature for up to 3 days.
- Freeze airtight for up to 2 months.
- Thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Oven
- Cuisine: Breakfast
Nutrition
- Serving Size: 1 slice
- Calories: 315
- Sugar: 27
- Sodium: 220
- Fat: 11
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 5
- Cholesterol: 24