Walnut Blackberry Quick Bread
Chef Emily Luchetti
Big Night Restaurant Group
Scratch-made breakfast breads and pastries really elevate morning service. If labor and time are in short supply, quick breads are the answer. They are speedy to prep and bake and require no rising time. This version from pastry chef Emily Luchetti is chock-full of walnuts and berries and gets a citrusy flavor boost from lemon yogurt and lemon zest in the batter.
1¼ cups sugar
1 cup fat-free milk
½ cup vegetable oil
1 container (6 oz.) lemon yogurt
2 tsp. vanilla extract
Finely grated zest of 1 lemon
3 cups all-purpose flour
2½ tsp. baking powder
½ tsp. baking soda
1 cup chopped walnuts, divided
1 cup fresh or frozen and thawed blackberries, coarsely chopped
1. Preheat oven to 350 F and spray 9 x 5 x 3-in. loaf pan with nonstick cooking spray.
2. In mixing bowl, whisk together sugar, milk, oil, yogurt, vanilla, egg and lemon zest. In another bowl, combine flour, baking powder, baking soda and ¾ cup walnuts. Add dry ingredients to wet ingredients, stirring just until moistened. Carefully fold in blackberries.
3. Spread batter in prepared pan; sprinkle with remaining walnuts. Bake 1 hour and 20 minutes or until a toothpick inserted into center comes out clean.
4. Cool bread in pan on wire rack. When cool, turn out from pan and cut into slices.
Photograph courtesy of California Walnuts