A delightful breakfast loaf combining the sweetness of berries with the crunch of walnuts.
Preheat your oven to 350°F (175°C) and grease an 8 x 4 inch loaf pan.
Greasing the pan ensures the loaf doesn't stick, making it easier to remove after baking.
In a mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
Mixing the dry ingredients thoroughly ensures even distribution of leavening agents and spices.
In another bowl, beat the butter until creamy using a hand mixer. Gradually add the granulated sugar and brown sugar, beating until light and fluffy.
Creaming the butter and sugars properly creates a light texture in the loaf.
Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the sour cream and vanilla extract.
Adding eggs one at a time helps maintain the emulsion for a smoother batter.
Gradually stir the dry mixture into the wet mixture until just combined. Avoid overmixing.
Overmixing can lead to a dense loaf, so mix until the ingredients are just incorporated.
Gently fold in the strawberries, blueberries, and walnuts.
Folding prevents the berries from breaking and keeps the batter airy.
Pour the batter into the prepared loaf pan and smooth the top.
Smoothing the top ensures an even rise during baking.
Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at the 60-minute mark to avoid overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
Allowing the loaf to cool helps it set and makes slicing easier.
Slice and serve your Berry Walnut Breakfast Loaf. Enjoy!
Serve with a dollop of whipped cream or a drizzle of honey for added indulgence.
Continua nella nostra app per un'esperienza migliore
