This easy, spiced Blackberry & Apple Loaf is the perfect tea time treat. Have it sliced with butter or without, you decide!
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.
How
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 they would be fine too.
How long will Blackberry & Apple Loaf keep?
Store in a cake tin or air tight container where it will keep for 4 – 5 days.
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.
More Blackberry & Apple Recipes
For more blackberry & apple recipes, check out the following:
- Blackberry and Apple Cake
- Blackberry, Apple & Speculaas Muffins
- Easy Blackberry & Apple Jam
- Easy Seedless Blackberry 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.
Christine
I receive your post by email & as I live in the USA would appreciate having the measurements given in ounces etc as well. Most bloggers do offer this option.
Camilla
Hi Christine, am I right in assuming by “etc” you mean cups? The trouble with having the software that does conversion to cups is that you cannot accurately convert a weight to a volume and I care deeply about my recipes and my readers’ time and money. If you just want to convert grams to ounces then you can divide by 25 to give an estimation. When I was at school we were taught to think of 1 oz as 25 grams, (it’s a little more but as long as everything else in the recipe uses the same calculation it’s all in proportion). The best option is to buy a set of digital scales from Amazon which are about $6 the last time I looked. Then you can make any UK recipe and be guaranteed perfect results. On a set of digital scales you can choose grams, ounces, fluid ounces, millilitres and it’s so easy.
Barbara Stannard
I made this & it was delicious. I make lots of cakes but my partner said this is the best!
Camilla
Aaw, thank you, that’s so lovely to hear:-)
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:-)