4th of July Breakfast Bread

June has come and gone and the 4th of July is just around the corner! I know we all think of grilling recipes when it comes to 4th of July celebrations, but what about breakfast?!? With Summer berries hitting local farmer’s markets and an ample supply on most grocery store shelves I was inspired to create the perfect addition to your 4th of July breakfast spread.

This breakfast bread is bursting with berries and patriotism! It’s also got some great versatility! Slice it thick and use it as the base for French toast or make some slight recipe adjustments for muffins! To make muffins, raise the oven temp to 400 degrees F, use lined, standard muffin tins, and reduce the baking time to about 14 minutes. You’ll get 12 muffins. The glazing technique from the HIH Glazed Blackberry Lemon Muffins is the same technique you’d use to glaze this adjusted recipe.

Keys to 4th of July Breakfast Bread Success

1. Resist the urge to over mix. Leave the whisk and the hand mixer alone and reach for the rubber spatula. Folding the wet and dry ingredients together with the rubber spatula until JUST combined will make for moist, fluffy, tender bread
2. Watch the top. The long baking time for a loaf can open the door for a burnt top. Nobody wants a burnt top! I like to start keeping an eye on the top at about 45 minutes to see how the top looks, if the loaf gets to that perfectly browned top before the end of the bake I’ll cover the loaf pan with foil for the remainder of the bake time.
3. Oven rack placement is important.  Place the oven rack in the middle of the oven for an even bake. If your pan too close to the bottom, the bottoms could burn. If your pan is too close to the top, the top could burn. You don’t want either scenario!
4. High sided loaf pan. You definitely want to use a higher sided loaf pan here. The ideal dimensions are listed in the recipe equipment. When you fill the loaf pan, it shouldn’t be more than 1/2 way full of batter to leave room for rising. I LOVE the loaf pan that comes in this Calphalon set from Crate and Barrel. It’s the perfect depth! The rest of the set is AMAZING as well.

4th of July Breakfast Bread

Alden Elizabeth

Red raspberries, blueberries, and a sweet white glaze make the perfect breakfast bread to get your Independence Day celebrations started off right!

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 30 minutes mins

Course breakfast, brunch

Cuisine American

Servings 12 slices

Calories 230 kcal

Equipment

• large bowl
• Rubber spatula
• 9"x5"x3" loaf pan
• heat proof 2 cup measuring cup
• fork or whisk
• Measuring cups and spoons
• parchment paper
• non-stick cooking spray

Ingredients

  

1x2x3x

Muffins

• 2 cups all purpose flour
• ¾ cup granulated sugar
• ¾ teaspoons baking powder
• ¾ teaspoon baking soda
• 5½ tablespoon salted butter cut into chunks
• ¾ cup whole or 2% milk
• 1 egg beaten
• 1 teaspoon vanilla extract
• 6 oz blueberries, fresh or frozen, thawed and blotted dry
• 6 oz raspberries, fresh or frozen, thawed and blotted dry

Vanilla Glaze

• 2 tablespoon milk or heavy cream
• ¾ cup powdered sugar
• ½ teaspoon vanilla
• pinch salt

Instructions

 

• Preheat oven to 350°F.
• Generously spray the loaf pan with non-stick spray, line all sides with parchment paper, then spray another light layer of non-stick spray over the parchment paper.
• Combine the flour, ¾ cup granulated sugar, zest of one lemon, baking powder, and baking soda, in a large mixing bowl.
• In a microwave safe measuring cup, melt the butter by microwaving in 15 second intervals until melted.
• Stir the milk into the melted butter with a fork, followed by the beaten egg, vanilla, and lemon juice.
• Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Using a rubber spatula, fold the dry ingredients and the went ingredients until just combined.
• Reserve about 15 mixed blueberries and raspberries, then very gently fold the remaining berries into the batter.
• Spoon the batter evenly into the loaf pan. Gently even out the top then place the reserved berries on top of the loaf.
• Bake for 60-65 minutes until the tops are golden brown and a toothpick inserted into the muffin comes out clean and dry. If the top of the loaf begins to get too brown, cover with aluminum foil for the remainder of the bake.
• Towards the end of the baking time, combine the powdered sugar, milk, and vanilla until a thick glaze is formed in a small bowl. The glaze should coat and very slowly drip off of the back of a spoon. If your glaze is too thick, add more lemon juice or water 1 teaspoon at a time. If your glaze is to thin, add an additional tablespoon of powdered sugar until you reach the right consistency.
• Once your loaf is out of the oven, using a fork, poke sets of holes about 1/2" apart all over the top of the loaf. Slowly pour the glaze over the top of the hot loaf. Allow to cool completely, then remove from the loaf pan, slice and enjoy.

Notes

Freezing instructions:  wrap each completely cooled loaf tightly in plastic wrap, followed by aluminum foil.  Will keep in the freezer for up to 3 months.  I recommend labeling each loaf with the contents and the date. Thaw in the fridge overnight and reheat in your oven, air fryer, or toaster oven.  DO NOT USE AN UPRIGHT TOASTER.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 41gProtein: 4gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 29mgSodium: 150mgPotassium: 87mgFiber: 2gSugar: 23gVitamin A: 212IUVitamin C: 5mgCalcium: 47mgIron: 1mg

Keyword 4th of July, blackberry, breakfast, brunch, glaze, Independence Day, lemon, muffin

Tried this recipe?Let us know how it was!

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