Batch Cooking Plan plus Mixed Berry Bread Recipe

by Erin, The $5 Dinner Mom on October 4, 2010

Every have one of those…”Oh, I just have to stop what I’m doing and make this…now”…moments?!  That totally happened to me this weekend. I stopped what I was doing (rather, procrastinated on what I was supposed to be doing) and made these little goodies.  Best part is the recipe makes plenty…enough to eat and freeze!

Here’s what happened before I had that moment.  I had just grabbed Sandy Coughlin’s new book, Reluctant Entertainer, and I was hoping to find a recipe to try this month.  Wouldn’t you know that I flipped to her “Best Strawberry Bread” recipe…and wouldn’t you know that my mom left for us half full boxes of raspberries, strawberries, and blackberries.

How ’bout that.

Mixed Berry Bread it is!!!

I made a few adaptations to Sandy’s recipe…because I wanted to use whole wheat flour, and I also wanted to try it with part-sucanat, part sugar.

Tasty. That is all.

And now for the rest of this week’s Batch Cooking Plan…

  • Mixed Berry Bread (recipe below) – done!
  • Chicken Enchilada Chili – Double up for lunch or to freeze
  • Chorizo and Black Bean Soup – Double up for lunch or to freeze

And I leave you with the Mixed Berry Bread.

Mixed Berry Bread

Adapted from Best Strawberry Bread in The Reluctant Entertainer by Sandy Coughlin

Ingredients

  • 4 eggs
  • 1 cup brown sugar
  • 1 cup sucanat (substitute 1 cup white sugar)
  • 1 cup vegetable or canola oil
  • 1 tsp vanilla
  • 1 tsp almond extract
  • 2 Tbsp milk
  • 3 cups whole wheat flour (If use all-purpose flour, omit the milk)
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 2 1/2 cups mixed berries, strawberries, raspberries, blackberries

Directions

  1. Preheat oven to 350 and grease 2 large loaf pans, or 1 large loaf pan and 8 mini-loaf tin.
  2. In a large mixing bowl or stand mixer, add all the wet ingredients and stir for a minute or until well blended.
  3. Add the dry ingredients and continue mixing batter until smooth.
  4. Turn off and fold in the berries. Pour batter into the greased pans.
  5. Bake in the preheated oven for 35-40 minutes (mini-loaves) or 55-60 minutes for large loaves.
  6. Let cool slightly before slicing and serving.
Print This Post

{ 7 comments… read them below or add one }

Rachel October 4, 2010 at 8:39 am

Oh, my WORD, Erin — this sounds sooooo good.

It’s so funny that you used succanat; I just learned this stuff existed this weekend and I’ve been contemplating purchasing some this week and trying it out. I think this recipe pushed me over the edge.

Reply

Erin P. October 4, 2010 at 3:37 pm

Strawberry bread sounds amazing. I have lots of berries in my freezer right now!
What kind of pan are you using? Looks neat!

Reply

Jenna October 4, 2010 at 7:47 pm

What kind of pan is that you are using? Are they mini loaves? Maybe I’m crazy and should know this but it looks really cool and I want one!

Reply

Jennifer October 5, 2010 at 9:01 am

YUM! Going to try this out this weekend. Where is your recipe for the chicken enchilada chili?

Reply

B October 5, 2010 at 9:50 pm

this looks great! i am thinking of cutting back the oil and doing 1/2 oil and 1/2 applesauce and doing regular sugar since that’s what i have on hand. will let you know how it goes!

Reply

Gina October 7, 2010 at 8:44 am

I tried making the bread and it turned out great. I used 100% whole wheat flour and regular sugar. I also added flax seed. I took it to work and everyone liked it.

Reply

Erin, The $5 Dinner Mom October 7, 2010 at 6:39 pm

@Gina,

Great Gina! And love the added flaxseed…gonna try that with the next batch!

Reply

Leave a Comment

Previous post:

Next post: