Naturipe® Avocado Strawberry Blueberry Bread with Triple Berry Jam
Lower in sugar and higher in fiber than most traditional quick breads, this recipe calls for avocados in place of butter or oil while blueberries and strawberries lend their natural sweetness. Top thick slices with triple berry jam made with raspberries, strawberries, and blackberries, a quick and easy spread that comes together while the bread is in the oven. Serve with freshly brewed coffee and pair with yogurt or eggs—or simply enjoy on its own.
Prep Time20 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr15 minutesmins
Course: Breakfast, Snacks
Cuisine: Kid-Friendly, Vegetarian
Servings: 8servings
Ingredients
Bread
1cupall-purpose flour
3/4cupwhole wheat flour
1/2cupcane sugar
2tspbaking powder
1/2tspbaking soda
1/2tspsalt
1largeNaturipe Avocadoflesh scooped out and mashed until smooth
1tsplemon juice
1largeegg
3/4cup whole milk
1tspvanilla extract
1/2cupfresh Naturipe Blueberries
1/2cupfresh Naturipe Strawberrieshulled and cut into large dice
Jam
1cupfresh Naturipe Blackberries
1cupfresh Naturipe Raspberries
2cupsfresh Naturipe Strawberrieshulled and cut into chunks
2tbspcane sugar
1/2tsplemon juice
Instructions
Preheat the oven to 350 F.
In a large mixing bowl, combine flours, sugar, baking powder, baking soda and salt.
In a medium mixing bowl, mash together avocado and lemon juice. Add egg, milk and vanilla and mix until combined and free of lumps.
Pour the wet mixture over the dry mixture and gently mix until just combined and free of lumps. Gently fold in the blueberries and strawberries.
Transfer mixture to a greased loaf pan and bake for 55-65 minutes.
Meanwhile, prepare the jam. Combine berries in a large saucepan set over medium heat. Bring to a boil, mashing berries with a wooden spoon. Add lemon juice and continue to boil for 1 minute. Add sugar and cook, stirring constantly, until jam thickens enough to coat the spoon. Remove from heat and transfer to a dish to cool. Jam will continue to thicken as it cools, about 30 minutes in the refrigerator.
Remove bread from the oven and test the center for doneness with a toothpick. Let cool in pan for 10-15 minutes, then remove from pan to cool on a wire rack, another 30 minutes.
Once bread and jam are cooled, slice bread and serve with jam.