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–+ servings

Blackberry Loaf

Moist blackberry loaf bread freshly baked on a wooden table.
A tender, slightly crumbly quick bread studded with juicy blackberries that is perfect for breakfast, snacks, or dessert.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Serving Size 10 slices

Ingredients

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter, softened (room temperature)
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup milk (120ml)

Fruit

  • 1 ½ cups fresh blackberries (or frozen, thawed and drained)

Optional Additions

  • 1 tablespoon lemon zest For Blackberry Lemon Bread
  • 1 tablespoon lemon juice For Blackberry Lemon Bread
  • 1 cup grated zucchini For Zucchini Blackberry Bread, squeeze out excess moisture if very wet.

Instructions

Preparation

  • Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

Mixing

  • In a large bowl or stand mixer, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
  • Add the eggs one at a time, beating after each addition until fully incorporated, then stir in the vanilla.
  • With the mixer on low, add the dry mix in three additions, alternating with the milk. Mix just until combined, being careful not to overmix.

Baking

  • Gently fold in the blackberries with a spatula, taking care to keep them whole.
  • Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick in the center comes out clean or with a few moist crumbs.
  • Let the loaf cool in the pan for 10 minutes, then lift it onto a wire rack to cool completely before slicing.

Notes

Serve warm with butter or cream cheese for breakfast. For dessert, serve with whipped cream or vanilla ice cream. Storage: Wrap in plastic or store in an airtight container at room temperature for up to 2 days, refrigerate for up to 4–5 days, or freeze for up to 3 months.