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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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A wonderful sweet quick bread, that starts from a dry mix. This is #5 in a series that starts with the dry mix. Enjoy! Ingredients:
2 1/2 cups quick-bread dry mix (url follows) |
2 large eggs |
1 cup buttermilk (see tips) |
2/3 cup brown sugar |
2 tbsp. butter, melted |
2 tbsp. canola oil |
1 tsp. vanilla |
1/2 tsp. almond extract |
2 cups fresh or frozen blueberries or chopped strawberries |
1/2 cup chopped toasted sliced almonds, plus more for topping |
Directions:
1. URL for Quick-Bread Dry Mix:
2. Quick Bread Dry Mix
3. Preheat oven to 400* for muffins, mini loaves and mini Bundts or 375* for a large loaf. Coat pan(s) (See Pan Options) with cooking spray.
4. In a large bowl, prepare Quick-Bread Dry Mix.
5. In a medium bowl, whisk eggs, buttermilk, brown sugar, butter, oil vanilla and almond extract until well combined.
6. Make a well in the center of the dry ingredients, pour in the wet ingredients, and stir until just combined. Add berries and almonds. Stir just to combine; do not overmix. Transfer batter to prepared pan(s). Top with additional almonds.
7. Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22-25 minutes for muffins, or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in pan(s) for 10 minutes, then turn out onto wire racks. Cool completely.
8. Tips:
9. Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month.
10. No buttermilk? Mix 1 Tbsp. lemon juice into 1 cup milk. Set aside for 30 minutes
11. To toast sliced almonds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2-4 minutes.
12. Pan Options:
13. Each of these recipes will make:
14. 1 large loaf (9x5 pan)
15. 3 mini loaves (6x3 pan)
16. 6 mini Bundts (6-cup mini Bundt pan)
17. 12 muffins (standard muffin pan)
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