Summer Fruit Bread

Summer Fruit Bread

2 C. flour

2 t. baking powder

1/2 t. baking soda

1/4 t. salt

1/4 C. butter

1 C. fresh blueberries

1 C. fresh raspberries

2 eggs

1/2 C. buttermilk

3/4 C. maple syrup


Preheat oven to 350 degrees. In large mixing bowl, sift together flour, baking powder, baking soda and salt. Then cut in butter until mixture resembles coarse meal. Add blueberries and raspberries and stir to coat with flour mixture.

In a separate bowl, lightly beat eggs, buttermilk, maple syrup and a dash of nutmeg. Combine contents of two bowls, mixing just until incorporated. Batter will be stiff. Spoon into lightly oiled and floured 2-quart loaf pan and smooth top of batter with rubber spatula.

Bake in middle of oven 1 hour, or until loaf is well risen with golden brown crust and tester inserted in center comes out clean.

Insert metal spatula or knife along sides and carefully remove bread from pan. Place on rack to cool 20 minutes before serving.

Serves 15.


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