A Berry Happy Breakfast - Part 2 - Berry Bread.

Bread. Berries. Breakfast.

Need I say more?

No, but I will - this is me after all and I don't think I've ever written a short post. 

This is the second recipe from my berry haul at the weekend, of course not including the not insubstantial amount of blueberries I ate on the way home.... ahem.  And my second entry to the Breakfast Club, ran by FussFreeFlavours and hosted by Simply Food.  Told you I like berries!

When I look at this recipe I think it's more of a cake than a bread, but to eat bread for breakfast makes me feel better than if I scoff cake first thing (mentally that is, not necessarily physically!). It doesn't have much sugar in it, the berries are sweet enough - and it's perfect for those berries that have seen better days. In fact, my major berry haul went bad quite quickly (well the strawberries and blackberries did, raspberries are still perfection in a punnet) which I guess is why they were so cheap - another reason to not feel guilty for eating cake bread for breakfast! I feel a list coming on.

There is no yeast in this recipe either, but I don't believe you need yeast to make a cake bread (See bacon and cheese bread here). What do you think?

To be fair, it's irrelevant; it was gorgeous for breakfast with a cup of string tea and yes, I'll admit it, I dunked. Who wouldn't? It was still warm and slathered with salted butter, which ended up creating a little film on my tea. Sounds gross. It wasn't. I guess the guilt factor evens out the health factor of A Berry Happy Breakfast - Part 1. Everything in moderation I say!

So, enjoy baking this cake bread... then please, please enjoy eating, guilt free as a Sunday morning treat (or Monday, Tuesday, Wednesday....)

Look at that. A short post after all.

Berry Bread

Breakfast Berry Bread... Cake... Bread.
Whatever!

• 250g plain flour
• 150g vanilla sugar (or add the seeds of 1 pod)
• 200g chopped nuts (I used walnuts and pecans, very roughly chopped)
• 2.5 tsp baking powder
• 2 eggs
• 40g butter, melted
• 1/2 tsp vanilla
• 200ml milk
• 150g mixed berries, chopped to the size of a raspberry if needs be.

1. Pre heat the oven to 180 and line a loaf tin (min is approx 8" long).

2. In a bowl, mix all of the dry ingredients to combine.

3. In a separate bowl, lightly whisk all the wet ingredients with a fork before pouring into the dry ingredients and mixing until combined.

4. Stir in the berries.

5. Bake in the oven for 50 - 60 minutes until a skewer poked into the middle comes out clean

6. Eat warm


OK, I realise this second to last instruction makes it a cake. I give in.

Enjoy anyway!