4th of July Breakfast Bread
Red raspberries, blueberries, and a sweet white glaze make the perfect breakfast bread to get your Independence Day celebrations started off right!
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
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
Tried this recipe?Let us know how it was!