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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A friend of mine gave me a Huckleberry cookbook and a gallon of huckleberries. Once I found this recipe, that gallon of huckleberries didn't last long. It's texture and flavor is amazing, and it's super easy! I have even doubled this recipe without any trouble. It also freezes well. I hope you like it as much as we do! As a side note: Our elevation is 5000+ feet above sea level so cooking time may vary based on where your located. Ingredients:
2 cups all-purpose flour |
3/4 cup sugar |
3 teaspoons baking powder |
1/4 teaspoon salt |
2 eggs |
1 cup whole milk |
1 teaspoon vanilla |
3 tablespoons vegetable oil |
1 cup huckleberries |
Directions:
1. Preheat oven to 350 degrees. Prepare a 9-inch loaf pan with cooking spray or butter.
2. Combine flour, sugar, baking powder and salt in a large mixing bowl.
3. In a separate bowl, whisk eggs and then add milk, vanilla and oil. Add egg mixture to dry ingredients. Try not to over mix.
4. Fold in huckleberries.
5. Pour batter into pan.
6. Bake for 1 hour or until inserted knife comes out clean.
7. Cool and THEN remove from the pan (otherwise it'll stick and you'll get half a loaf in and out of the pan).
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