Berry Bread

Two loaves of cinnamon-spiced quick bread loaded with fresh strawberries (or blueberries) and chopped nuts. The berries burst during baking, creating pockets of jammy fruit throughout a tender, oil-rich crumb. This recipe makes two full loaves, and they freeze beautifully.

A full tablespoon of cinnamon is bold for a quick bread, and that’s what makes this one stand out. Most berry bread recipes use a timid half teaspoon. This amount gives the bread a warm, spiced character that makes it taste more like a treat than a plain fruit loaf. The cinnamon wraps around the berry sweetness instead of competing with it.

Oil-based quick breads stay moist longer than butter-based ones. The cup and a quarter of vegetable oil means these loaves won’t dry out for days, even at room temperature. Three eggs provide structure and richness so the bread holds together despite being packed with fruit and nuts.

Stir the berries and nuts in by hand at the end, gently. The stand mixer has already done its job with the batter. Overmixing at this stage crushes the berries and releases juice that can make the bread soggy in spots.

Kitchen Tips

• Toss fresh berries in a tablespoon of flour before folding them in. The flour coating prevents them from sinking to the bottom of the loaf during baking.
• If using frozen berries, don’t thaw them. Fold them in frozen. Thawed berries bleed juice and turn the batter purple.
• Test with a toothpick at 55 minutes. Berry pockets can make the center look underdone even when the bread is fully baked.
• Cool in the pans for a full 10 minutes before removing. Hot quick bread breaks apart easily.

Variations

• Lemon berry: Add the zest of two lemons to the batter and drizzle a lemon glaze (powdered sugar plus lemon juice) over the cooled loaves.
• Mixed berry: Use a combination of strawberries, blueberries, and raspberries for a more complex fruit flavor.
• Streusel top: Mix ¼ cup each of flour, sugar, and cold butter into crumbles and sprinkle over the batter before baking.