Wild Blackberry Bread

This Wild Blackberry Bread recipe is a tantalising take on classic banana bread. This alternative is slightly heavier with a nice gooey centre, an element of tang, and a beautiful purple colour. It is rich, absolutely delicious, filling, and perfect to pair with some custard, cream or ice cream – or eat alone for a super sweet cakey pudding that is utterly unique.

Although this Wild Blackberry Bread was derived from banana bread, it is completely distinct and delectable. I personally love the crunch from the tiny blackberry seeds, which compliments the bread itself; moist with a soft, just-about-solid centre that melts in your mouth. This is a true dessert and it is totally not healthy (like the banana bread, let’s not lie to ourselves) but I do think the incorporation of the fruit makes it a healthier bake option than most cakes around. Plus, you can say it’s one of your five-a-day – technically.

Fruity, sweet, satisfying, easy to make and certainly easy to eat. What more could you want? This recipe is called Wild Blackberry Bread because it was made with wild, foraged blackberries. This is a great idea as it helps to reduce naturally occurring food wastage and you can really get stuck into the whole process. However, you can use shop-bought blackberries just the same. Fresh are good but you can also just use blackberries that are on the turn to save them from being thrown away. This is a fantastic Summer and Autumnal recipe particularly, and it is ideal for a meal-prep pudding to last you, or to share with friends and family. I think it would be especially aesthetically pleasing at Halloween with that gorgeous purple shade.

As long as you like blackberries you will love this Wild Blackberry Bread! I first created this recipe before going gluten-free, so I have provided both gluten and gluten-free measurements to give you the choice either way. This recipe makes around 8 servings but you can always adjust to make more or less if you wish.

Ingredients:

> Blackberries – as many or few as you like, but bear in mind that the more you use the stronger the flavour will be.

> 200g Brown Sugar.

> 75g Sunflower Oil.

> 250g Gluten-free Plain Flour / 225g Plain Flour

> 3 TSP Baking Powder / 1 TSP Bicarbonate of Soda.

> 75g Vegan Butter.

> 1 TBSP Berry Jam of Choice (optional).

Method:

1) Add all of the blackberries to a sauce pan along with 100g sugar, the jam if using, and 100ml water. Cook on a medium heat for 40-60 minutes, leaving to reduce but stirring occasionally. You can add more water if needed but do so sparingly. You want it to become a thicker, cohesive mixture that is not too watery.

2) When the blackberries are ready, take them off the heat and allow to cool. You do not have to let them go cold, but they should not be hot when moving onto the next step.

3) When adequately cool, add the blackberries to a medium-large bowl and pre-heat the oven to Gas Mark 6. Line a baking tin with parchment and wipe with oil, although this is not essential (it will just make it much easier when you come to remove it).

4) Mix the blackberries with the sunflower oil and remaining 100g of sugar until combined.

5) Add all of the flour and baking powder/soda. Mix well until combined.

6) Pour the batter into the tin and bake for 20 minutes before checking on it. If the top starts to get too dark, cover it with tin foil or a lid.

7) Bake for a further 20 minutes, and then allow to cool for 5-10 minutes.

8) Cut into slices and enjoy!

If you made this gorgeous Wild Blackberry Bread, let me know what you thought of it in the comment section below! If you liked this recipe, feel free to drop this post a like and don’t forget to follow The Eleuther if you want content like this and more delivered directly to your inbox!