Breakfast breads are wonderfully simple to prepare and make ahead for an easy, stress-free morning. Once you have a base recipe, the flavor combinations are endless!
Berries are very versatile and do well eaten raw or cooked. They also add gorgeous color and contrast to whatever you put them in, which makes eating even more delightful!
This recipe is our favorite berry bread recipe, Berry Almond Bread. We love it because it a variation of another favorite bread, banana bread. Between these two recipes, breakfasts are a breeze!
Grinding your own grains insures that you are getting a fresh flour. I like to use Einkorn or spelt flour in my recipes. Using the Wondermill Grain Mill makes grinding the grains so quick and easy!
- 1½ cups freshly ground whole grain flour
- 1 tsp baking powder
- ¼ tsp sea salt
- ⅓ cup coconut sugar (or sucanat)
- 2 eggs
- ¼ cup butter or coconut oil
- ½ tsp vanilla extract
- 1-2 tsp almond extract
- 2 TBS applesauce
- 1 cup berries (fresh or thawed if frozen)
- Combine dry ingredients in a medium bowl.
- Combine wet ingredients in a separate bowl.
- Add the dry ingredients to the wet ingredients and mix with a spoon just until combined.
- Add the berries and fold them into the batter.
- Pour into one parchment paper-lined loaf pan.
- Bake at 350 degrees F for 50-60 minutes until a toothpick comes out clean,
- Allow to cool on a baking rack.
- Remove from pan, slice and serve.
My family loves the almond flavor of this bread. It pairs perfectly with the berries! If you do not like the taste of almond extract, simple replace it with a little extra vanilla extract. Feel free to add some freshly whipped cream to top it off or some fresh butter.
Be nourished. Be happy.
Enjoy!
