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Author Notes: I love a quick bread that can go from breakfast to dessert with just a dollop of whipped cream or ice cream! —Molly Damon
cups Preferred gluten-free flour (please don't try to be a rebel like me and use only white rice flour. Do yourself a favor and stick to what the experts have figured out--a blend of gf flours is best for texture and flavor)
cups Sugar, divided
cup Unsalted butter, softened. Or you could use oil, but butter is just better:)
teaspoon Baking powder
Eggs, lightly beaten
cup Plain Greek yogurt
cup Fresh or frozen raspberries
cup Fresh or frozen blueberries
teaspoon Pure vanilla extract
- Pre-heat oven to 350F. Butter a bread loaf pan and line with parchment, leaving an overhang to lift bread out easily.
- In a large bowl, cream together butter and 1 1/4 cups sugar until light and fluffy, about 5 minutes.
- In another bowl whisk together flour, baking soda and salt.
- Add eggs and vanilla to butter and sugar mixture. Mix well, scraping down the sides of the bowl.
- With mixer on low, add dry ingredients in 3 batches, alternating with the yogurt, beginning and ending with dry.
- Purée raspberries with 2Tbsp sugar in food processor and set aside. Wipe down and purée blueberries with 2Tbsp sugar. Add 1-2 Tbsp of batter to each of the berry purées and mix until smooth.
- Pour half of the bread batter into loaf pan. Dollop half of each berry mixture randomly. Using a knife or a skewer, swirl gently into batter. Layer the remaining batter on top and repeat the dollop and swirl process, making your own marbled masterpiece.
- Place on a baking sheet and cook in the center of the oven for approx 1-1.25 hours. Bread is down when a skewer comes out nearly clean. Cool in pan before removing and slicing. Keeps in airtight container for several days and freezes well.