Buttermilk Blackberry Bread

By Yankee Magazine

May 26 2011

This also makes up well with blueberries, black raspberries, or elderberries.


2 loaves


1 cup white sugar
1 cup brown sugar
5 cups flour
1 teaspoon baking soda
5 teaspoons baking powder
1 teaspoon salt
2 eggs
2 tablespoons melted butter
2 cups buttermilk or sour milk
2 cups blackberries
1 cup coarsely chopped pecans or walnuts


Preheat oven to 350°F.
Sift together dry ingredients. Beat eggs and combine with melted butter and buttermilk or sour milk. Stir into dry ingredients until well blended. Gently fold in berries and nuts. Pour into 2 greased 9×5-inch loaf pans. Let sit for
20 minutes before baking. Bake 1 to 1-1/4 hours, until firm and lightly browned.