Mixed Berry Quick Bread

5 from 3 votes

This mixed berry bread recipe is made with strawberries, raspberries, and blueberries and topped with a lemon crumble topping. It comes together in minutes and easy to freeze!

Prep Time20

Cook Time1

Total Time1 20

Course: Breakfast

Servings: servings

Calories: 328kcal

Author: Heather Perine

Ingredients

Lemon Crumble topping:

½ cup + 2 tbs (75 g) all-purpose flour
¼ cup (50 g) granulated sugar
¼ cup (53 g) packed light brown sugar
1 teaspoon lemon zest about zest From ½ lemon
4 tablespoons unsalted butter melted

For the bread:

2 cups (240 g) all-purpose flour
1 cup (200 g) granulated sugar
1 tablespoon baking powder
½ teaspoon salt
2 large eggs room temperature
⅔ cup (160 ml) milk room temperature
1 teaspoons vanilla extract
½ cup (1 sticks, 113 g) unsalted butter, melted
2 cups mixed berries tossed in 1 tablespoon of flour (251 g)
1 tablespoon lemon zest about the zest from 1-2 lemons

Instructions

Preheat and prepare pan. Position a rack in the center of your oven and preheat the oven to 350°F (177°C). Spray a 9”x5” loaf pan with cooking spray, or line with parchment paper and then spray with cooking spray.
Make streusel. In a small bowl, stir together the flour, sugars, and lemon zest. Stir in melted butter until a crumbly mixture forms. Set aside.
Combine dry ingredients. In a mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder and salt. Stir in lemon zest. Set aside.
Combine wet ingredients. In a second mixing bowl, whisk together eggs, milk, vanilla and butter.
Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula or wooden spoon just until just combined. Fold in berries..(I toss them in a tablespoon of flour first so they don’t sink in the batter when baking. Do not overmix.
Assemble. Spoon batter into prepared loaf pan. Sprinkle on streusel.
Bake. Bake in a preheated 350°F (177°C) oven for 50-60 minutes until a toothpick inserted into the middle of bread comes out clean or with a few moist crumbs clinging to it (no wet batter) and top springs back to the touch when lightly touched. Remove from the oven and cool completely in the pan on a wire cooling rack.

Video

Notes

How do I store this triple berry bread?

This quick bread can be stored at room temperature for 4 days. For longer storage, it's best to freeze the bread. Make sure the bread is cooled completely then wrap in plastic wrap or tinfoil.

Can I freeze this bread?

Yes you can freeze this bread for up to 3 months. Let the bread cool completely and then wrap in plastic wrap or foil, several layers to prevent freezer burn. To thaw, you can let thaw at room temperature.

Nutrition