I love a quick bread that can go from breakfast to dessert with just a dollop of whipped cream or ice cream! —Molly Damon
1 1/2 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)
1 1/2 cups
Unsalted butter, softened. Or you could use oil, but butter is just better:)
Eggs, lightly beaten
Plain Greek yogurt
Fresh or frozen raspberries
Fresh or frozen blueberries
Pure vanilla extract
In This Recipe
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.