My dad has this guilty pleasure- the frosted fruit bread from Shady Maple. It’s pretty awesome. I was going to make this recipe as muffins, but we didn’t have enough muffin papers sooo I changed my plans a bit and went for the full loaf. I am really missing my summer berries and decided to bite the bullet and just buy some. If I do say so myself….I don’t think we’ll need to spend money to buy this bread anymore! 🙂
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 white sugar
1/4 light or dark brown sugar
1 teaspoon vanilla extract
1 cup buttermilk (or 1 1/2 teaspoon vinegar and the rest milk, let sit a few minutes to make buttermilk)
1/3 cup vegetable oil
Dash of cinnamon
Chopped strawberries, raspberries or fruit of choice
Glaze- 1 cup powdered sugar 1/4 teaspoon vanilla 2-3 tablespoons milk (until reached desired consistency) Whisk all ingredients together, adding milk until you’ve reached a thick, glue like viscosity.
Pre-heat oven to 350, grease and flour a 9×5 bread pan
1. Whisk the egg and sugars until there are no brown sugar lumps.
2. Add in the buttermilk, vanilla and vegetable oil.
3. Slowly add in the flour, baking soda and salt. Add a dash of cinnamon.
4. Hand mix in the chopped fruit.
5. Pour into bread pan. I added some additional strawberries and raspberries on top. Loosely cover with foil so that the top doesn’t burn.
6. Bake for 45 minutes. Remove foil and bake until a knife comes out clean. Mine took an hour and 5 minutes.
7. LET COOL. Remove from baking pan onto a cooling rack on top of a cookie sheet. Drizzle the top with the glaze. I added additional berries on top, because WHY NOT!?
This same recipe can be used muffin size, just bake 16-20 minutes or until the tops are golden and a knife comes out clean. Other goodies to throw in include black berries, blue berries, and any combination with strawberries and raspberries! I would also dice/chop up the fruit a bit smaller and use the same batter in my mini-donut maker! YUM!