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
Ingredients
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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)
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1 1/2 cups
Sugar, divided
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1/2 cup
Unsalted butter, softened. Or you could use oil, but butter is just better:)
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1/4 teaspoon
Baking powder
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2
Eggs, lightly beaten
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1/2 cup
Plain Greek yogurt
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3/4 cup
Fresh or frozen raspberries
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3/4 cup
Fresh or frozen blueberries
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1 teaspoon
Pure vanilla extract
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pinch
Salt
Directions
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Pre-heat oven to 350F. Butter a bread loaf pan and line with parchment, leaving an overhang to lift bread out easily.
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In a large bowl, cream together butter and 1 1/4 cups sugar until light and fluffy, about 5 minutes.
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In another bowl whisk together flour, baking soda and salt.
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Add eggs and vanilla to butter and sugar mixture. Mix well, scraping down the sides of the bowl.
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With mixer on low, add dry ingredients in 3 batches, alternating with the yogurt, beginning and ending with dry.
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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.
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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.
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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.
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