Sometimes it takes 5 minutes plus ingredients already in your cupboard to make something really amazing. Really, it's true! Fresh or frozen berries mix into a orange-hinted batter that yields a high-rising not-too-sweet loaf that would be lovely at breakfast, brunch or as a after dinner treat.
Here's a suggestion: double the recipe and share it with a neighbor!
Berry-Pecan Loaf
Yield: 1 8 x 4 loaf
Ingredients
Butter and flour for pan, or baker’s spray
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground coriander
1/4 teaspoon baking soda
3 large eggs, room temperature
1/2 cup buttermilk or 2 T greek yogurt thinned with some milk to equal 1/2 cup, room temperature
1/2 cup flavorless oil, such as canola oil
1/2 cup granulated sugar
1/2 teaspoon salt
Finely grated zest of one orange or tangerine
1 T maple syrup
2/3 cup finely chopped lightly toasted pecans
2/3 cup fresh or frozen mixed berries, coarsely chopped if large (don’t thaw if frozen)
Directions
1. Center rack in the oven and preheat to 350 degrees. Butter an 8 1/2-inch loaf pan and dust with flour or use baker’s spray. Or line with parchment or foil for easy clean-up.
2. In a small bowl, whisk together flour, baking powder, coriander, and baking soda. Set aside.
3. In a large liquid measure, combine eggs, buttermilk or thinned yogurt, and oil.
3. In large bowl, rub the granulated sugar, salt and zest together with your hands until sugar is moist and fragrant. Add 1 T maple syrup, and stir well.
4. With a flexible spatula, add half of flour mixture, stir in and fold until it’s almost combined, then mix in the remainder. Stir in nuts and berries. Scrape batter into prepared pan.
5. Bake for 60 to 65 minutes, or until top rises and cracks and, most important, a tester inserted deep into the center comes out clean. Transfer pan to cooling rack and wait for 5 minutes, then unmold it and turn it right side up and let cool until it is just a little warm before slicing, or let it reach room temperature.
Enjoy!