Wild Huckleberry Bread

She-Smoke: Wild Huckleberry Bread

By Julie Reinhardt
Many of you know that I have a penchant for wild huckleberries. Red, blue, it doesn’t matter which variety. I just want to eat them. We pick these wild, tart berries every year, up on some property near Index, WA.

Wild Huckleberry Bread

Preheat oven to 350 degrees. Grease an 8 1/2 X 4 1/2 loaf pan.

Whisk together:
1 & 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

In a large bowl, beat on high:
6 tablespoons butter
2/3 cup sugar

Gradually beat in:
2 large eggs
1/2 cup milk
3 T maple syrup

Add the flour mixture in three parts, beating on low or handmixing until just combined. Fold in 1 cup of wild huckleberries. (You may substitute 1/2 cup of dried berries and 1/2 cup chopped pecans).

Bake 45 minutes. Let cool for 5 to 10 minutes before unmolding from pan to further cool before slicing. Dust with powdered sugar.

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