“I have not tried this loaf. I'm posting this for safe keeping. I found this recipe in The Breakfast Book. This shiny-topped bread is alive with lots of berry flavor. Slice and freeze any leftover loaf and reheat by the slice in your toaster. I plan to use sugar free jam.”
READY IN:
1hr 30mins
SERVES:
8-10
YIELD:
1 large loaf
UNITS:
US

Ingredients Nutrition

  • Bread
  • 3 cups all-purpose flour
  • 12 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 8 tablespoons butter, chilled (1 stick)
  • 2 eggs
  • 12 cup raspberry jam (not jelly) or 12 cup strawberry jam (not jelly) or 12 cup preserves (not jelly)
  • 34 cup milk
  • Glaze
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • 2 tablespoons raspberry jam or 2 tablespoons strawberry jam

Directions

  1. Preheat the oven to 350. Grease a 9x5x3-inch loaf pan.
  2. Combine the flour, sugar, baking powder, and salt in a large mixing bowl. Stir with a fork to mix all the dry ingredients well. Cut the butter into small pieces and drop into the flour mixture. Using your fingers or a pastry cutter, rub or cut the cold butter into the flour until the mixture resembles coarse bread crumbs.
  3. Beat the eggs well in a small bowl, add the jam and milk, and whisk until the mixture is blended smooth. Stir the jam mixture into the flour mixture and stir only until no flour streaks show--the mixture will be lumpy.
  4. Spoon into the loaf pan and bake for about 1 hour and 15 minutes, or until a straw inserted into the center comes out clean. Allow the loaf to remain in the pan for 15-20 minutes before turning it onto a rack.
  5. Meanwhile, make the glaze by combining the butter, sugar, and jam in a pan. Stir and bring to a simmer; continue stirring until dissolved and blended. Strain and then spoon the glaze over the loaf after it has cooled on the rack.

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