Today I’m sharing my recipe for Blackberry and Apple Loaf!
Having picked lots of blackberries and apples recently I wanted to come up with a simple tea loaf to enjoy them in. After a couple of attempts I came up with this recipe which I’m very happy with. On the first day of making its quite suited to having butter spread on it (if you wish) and on the second and consecutive days it becomes more of a moist cake, a little bit like Sophie Dahl’s Spelt Banana Bread.
This loaf is so simple to put together, all you do is mix the dry ingredients with the wet ingredients/fruit and make sure you don’t overwork the mixture. Using frozen blackberries helps the berries stay whole but if you only have fresh ones to hand I’m sure that would be fine too.
As this Blackberry and Apple Loaf uses foraged fruit I am entering it into Credit Crunch Munch which is run by myself and Helen at Fuss Free Flavours and being hosted by Elizabeth’s Kitchen this month . . Next I’m entering A Kick at the Pantry Door’s Feel Good Food Challenge which is run by Victoria as the theme is apples.
For more blackberry & apple recipes, check out the following:
- Blackberry and Apple Cake
- Blackberry, Apple & Speculaas Muffins
- Easy Blackberry & Apple Jam
- Easy Blackberry & Apple Jelly
- Blackberry & Apple Trifle
- Apple & Blackberry Crumble
- Apple & Blackberry Flapjacks
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Blackberry and Apple Loaf
Ingredients
- 200 g plain flour
- 100 g castor sugar
- 50 g light Muscovado sugar
- ½ tsp cinnamon
- ½ tsp mixed spice
- ½ tsp salt
- ½ tsp bicarbonate of soda
- 135 mls light olive oil
- 2 large free-range eggs lightly beaten
- ½ tsp vanilla extract
- 120 g frozen blackberries
- 1 dessert apple peeled and chopped (do this at last minute)
- Topping:
- 1 tbsp Demerara sugar
Instructions
- Pre-heat oven to 180°C.
- Grease and flour a loaf tin (22 x 11 x 6 cm)
- Sieve the flour and mix all the dry ingredients together.
- Then with a large spoon fold in the eggs, oil, vanilla extract, apples and blackberries until just mixed.
- Place in a loaf tin and sprinkle on the Demerara sugar.
- Bake for 65 – 70 minutes until a skewer comes out clean.
- Serve with butter or on its own. Will last for several days kept in an airtight container.
Leslie
Made this loaf at the weekend. Absolutely delicious and so easy to make! I used Sunflower oil instead of olive and fresh blackberries and it was perfect. So good I am having to make another one today! Can I freeze them?
Thank you for your recipes – they’re fantastic!
Camilla
Hi Leslie, so very glad you like my loaf, you’ve made me want to make it again now too! I have never frozen it but have frozen fruit muffins which tend to go a bit soggier once thawed, I expect from the moisture leaching out of the fruit so expect similar would happen with this loaf?
Ann
Did this recipe with blackberries picked out of garden – loved it – so did all my friends. Next time I will get the light olive oil – I only had the normal oil at the time of making loaf. Will definitely do again !
Camilla
Brilliant Ann, thank you so much for your feedback, glad you all enjoyed it:-)
PaulaFinn
Have just made this using raspberries, it’s in the oven at the moment and I’m really looking forward to tasting it!
Camilla
Excellent, that sounds lovely:-)
Paul Wilson
Soon be blackberry and apple time!
Jane McColl
have kept this recipe for next years blackberry haul
Camilla
Fab:-)