Triple Berry Bread

This Triple Berry Bread is bursting with flavor from fresh summer berries like raspberries, blueberries, and strawberries. It’s perfect for everyone in your whole family and is the best summer quick bread.

Do you ever have those mornings when you know it will be a long day? Just the other day, I was going to make cereal, and I pulled out a small bowl for myself & then poured orange juice in it–not a good thing to start my morning with!

That’s when I wish I could snap my fingers and breakfast would be ready. Now, you can’t just snap your fingers and this Triple Berry Bread will appear, but if you make it today, snap your fingers tomorrow morning, and you will have a nice little breakfast waiting for you.

Berries are one of those things that can go in and on everything. If you don’t like fresh berries, then this bread is not for you. But let’s be honest– who doesn’t love berries?

I love berries. You have so many options – raspberries, blueberries, strawberries, cranberries, blackberries, mulberries, and goji berries. Come to think of it, I don’t know if I have ever actually tried a mulberry or goji berry. Have you?

Fresh vs. Frozen Berries

I highly recommend using fresh fruit since they are all in season right now. If you use frozen berries, thaw them and let them drain, then pat dry with a paper towel so we don’t add too much extra moisture to the batter. Too much moisture will also discolor the bread when the berries are mixed into the batter.

The best part about this recipe is that you can switch out some of the sweet berries. If you are not a fan of this combination of berries, throw in more of your favorites or even use some blackberries. The juices of the berries release once baked, making for such a moist loaf of bread.

It’s a great way to start your morning with a cup of coffee or chai. So, wake up and enjoy!

Triple Berry Loaf Bread Ingredients

This sweet bread uses a handful of pantry ingredients plus three different kinds of berries. Gather together the following items:

• 1/2 cup of fresh raspberries
• 1/3 cup strawberries
• 1/2 cup blueberries
• 5 tablespoons of softened butter
• 1 cup of sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 ½ cups all-purpose flour + 2 tablespoons for coating the berries
• 1 teaspoon baking powder
• 1/2 cup whole milk (2% is also fine!)

How to make Berry Bread

This is one of the easiest quick bread recipes! Here’s how to make it:

1. Prepare a 9-inch loaf pan by spraying it with nonstick cooking spray. Then, preheat the oven to 350 degrees F.
2. Combine all the berries in a medium bowl, then sprinkle 2 tablespoons of flour over the berries and stir to coat. This keeps the berries from sinking to the bottom of the batter while baking.
3. In a separate bowl, beat together unsalted butter and sugar, until light and fluffy. Add the eggs and vanilla, and mix well.
4. In a small bowl, whisk together the 1 1/2 cups of flour and baking powder. Add half (3/4 cup) of the flour mixture to the butter, and mix. Pour in half (1/4 cup) of the milk and mix well.
5. Add the rest of the flour and then milk, mixing again between each until the ingredients are combined and the batter is smooth.
6. Fold in the berries gently with a wooden spoon or rubber spatula. Place dough into the prepared loaf pan and bake for 1 hour or until a toothpick inserted into the center comes out clean. Let the bread cool for 10 minutes in the pan, then remove to cool completely.

How to store leftover Berry Quick Bread

This delicious bread will keep well at room temperature for up to three days. Wrap it tightly in plastic wrap or aluminum foil, or store it in an airtight container.

Can you make Triple Berry Bread ahead of time and freeze it?

This is a perfect make-ahead recipe! Once your loaf has baked and cooled completely, wrap it tightly in plastic wrap. Then wrap it again in aluminum foil or place it in a freezer bag and freeze for up to three months!

To thaw, simply place the loaf on the counter to bring it to room temperature before serving. You can also reheat the bread by unwrapping it completely and placing it on a baking sheet. Heat in a 300-degree oven for up to 30 minutes or until heated through.

Other quick bread recipes

I love making quick breads! Here are some of my favorite recipes from the blog:

Pumpkin Pecan Chocolate Chip Bread is my favorite fall bread. Of course, I love all things pumpkin, but the chopped pecans and chocolate chips bring this to the next level!

Zucchini Apple Bread is both sweet and hearty, perfect for a filling breakfast bread. Make it at the end of summer with fresh garden zucchini!

Banana Nut Bread– this classic banana bread recipe is moist and fluffy, with the perfect amount of crunch from the chopped pecans! You need this in your life!

Do you want more Berry recipes?

If you need something to do with all your fresh berries, look no further! Try one of these sweet treats:

• Mixed Berry Pie Bars
• Mixed Berry Smoothie
• Blueberry Muffins
• Strawberry Rhubarb Oatmeal Bars
• 4th of July Berry Trifle

Happy baking!

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Triple Berry Bread

Course Breakfast

Cuisine American

Servings 12 servings

This Triple Berry Bread is bursting with flavor from fresh summer berries like raspberries, blueberries, and strawberries. It is perfect for everyone in your whole family.

Prep Time 15 minutes mins

Cook Time 1 hour hr

Resting Time 10 minutes mins

Total Time 1 hour hr 25 minutes mins

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Ingredients

 

• ▢ 1 1/2 cups + 2 tablespoons all purpose flour divided
• ▢ 1/2 cup raspberries cut in half
• ▢ 1/3 cup strawberries quartered
• ▢ 1/2 cup blueberries
• ▢ 5 tablespoons butter softened
• ▢ 1 cup sugar
• ▢ 2 eggs
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 teaspoon baking powder
• ▢ 1/2 cup whole milk

Instructions

• Preheat oven to 350 degrees.
• Combine all 3 types of berries and 2 tablespoons of flour into a bowl (this prevents the fruit from sinking to the bottom of the bread when baking).
• Beat together the butter and sugar until light and fluffy. Add the eggs and vanilla, and mix well.
• In a small bowl, whisk the baking powder and 1 ½ cups of flour together. Add half of the flour mixture (3/4 cup) to the butter mixture. Then add half of the milk. Mix. Add the rest of the flour, mix. Then the remaining milk and mix.
• Gently fold in the berries.
• Pour into a greased 9 X 5-inch bread pan and bake for 1 hour or until toothpick is inserted and comes out clean. Let the bread cool for 10 minutes before removing from the pan and slicing. However, bread will slice best when covered tightly with plastic wrap or aluminum foil after it has been cooled completely and left overnight.

Notes

Feel free to substitute with any other berries or just one type if you have a favorite.

Nutrition

Serving: 1serving | Calories: 149kcal | Carbohydrates: 31g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 57mg | Potassium: 69mg | Fiber: 1g | Sugar: 19g | Vitamin A: 72IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 1mg

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This was originally published 7/10/15. It has been updated in format and with pictures on 5/25/23.