Huckleberry Bread
“A friend of mine gave me a Huckleberry cookbook and a gallon of huckleberries. Once I found this recipe, that gallon of huckleberries didn't last long. It's texture and flavor is amazing, and it's super easy! I have even doubled this recipe without any trouble. It also freezes well.
I hope you like it as much as we do!
As a side note: Our elevation is 5000+ feet above sea level so cooking time may vary based on where your located.”
Huckleberry Bread
0 recipe photos
READY IN:1hr 15mins |
SERVES:10 |
YIELD:1 loaf |
UNITS:US |
Ingredients Nutrition
- 2 cups all-purpose flour
- 3⁄4 cup sugar
- 3 teaspoons baking powder
- 1⁄4 teaspoon salt
- 2 eggs
- 1 cup whole milk
- 1 teaspoon vanilla
- 3 tablespoons vegetable oil
- 1 cup huckleberries
Directions
- Preheat oven to 350 degrees. Prepare a 9-inch loaf pan with cooking spray or butter.
- Combine flour, sugar, baking powder and salt in a large mixing bowl.
- In a separate bowl, whisk eggs and then add milk, vanilla and oil. Add egg mixture to dry ingredients. Try not to over mix.
- Fold in huckleberries.
- Pour batter into pan.
- Bake for 1 hour or until inserted knife comes out clean.
- Cool and THEN remove from the pan (otherwise it'll stick and you'll get half a loaf in and out of the pan).
Huckleberry Bread