It’s time for The Secret Recipe Club reveal for my group this month. I had a hard time picking a recipe from my assignment, The Painted Apron, this month. I had several recipes narrowed down, but after picking up raspberries on my last Costco trip, I knew I had to make Jenna recipe for blue raspberry bread….except I switched out the blueberries for black berries and omitted the orange glaze.
The bread is really good and made for a perfect breakfast with a cup of coffee or an after dinner snack. My little guy gobbled up a slice and asked for more…success!
1 1/2 cup white whole wheat flour
1/4 tsp salt
1 tsp baking powder
3/4 cup sugar
1/2 cup coconut oil, melted
1/2 cup millk
2 tsp vanilla extract
1/2 cup blackberries
1/2 cup raspberries
Preheat oven to 325 degrees and grease a loaf pan, set aside. In a large bowl, mix together all the ingredients except for the berries.
Pour half of that batter into the prepared loaf pan. Spread half the berries and then carefully spread the remaining batter on top. Lightly press down the remaining berries into the top of the cake.
Bake for 55-60 minutes until the cake is golden brown and a toothpick. Place on a wire rack to cool and then remove and slice.
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