berry binge loaf cake

best berry bing loaf

Wow that is a crazy hot pink glaze! I made a batch of triple berry gratitude loafs and finished them with a quick saskatoon berry glaze that gave them this pink show stopping finish! We had a few folks to thank for some favors so I finally made time to do some batch baking and use my berry-berry-berry abundance! I also ran down to the local thrift shop in search of some semi disposable pans and came how with 8 small loaf pans which was the kicker in turning my berries into lovely loafs. The pans are great little commercial units and they baked these loafs perfectly!

I made a double batch and it yielded 3 small loafs you could half this for 1 regular size loaf.

Sift together:
4 cups of organic flour
3 tsp baking powder
1 tsp baking soda
1 tsp fine sea salt
Then mix in a stand mixer:
1/2 cup of butter
2 cups of organic cane sugar
once creamed add in:
2 large eggs
1/4 cup lemon juice

1/4 cup almond coconut milk (any milk or juice would work really)Slowly add the flour mix in thirds into the stand mixer, being sure to scrape down the sides in between additions. Immediately after this dry-ish batter is combined stop mixing, and by hand gently mix in:3 cups of chopped fresh organic berries 1 cup of seeds or nuts of your choice

Portion batter into prepared loaf pans. Then bake at 350 for at least 55 minutes or until the loafs are golden brown and a knife comes of clean from the center of the loaf. Allow to cool entirely before topping with this lush fuchsia pink glaze:

In a stand mixer combine:

1/4 cup of saskatoon berry syrup (or jam)

1/4 cup lemon juice

1 1/2 cups icing sugar

mix until there are no sugar lumps and pour / drizzle glaze over the loafs.

Allow to set before serving or sharing!


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