Huckleberry Bread
A moist and flavorful huckleberry bread with a hint of cinnamon, perfect for breakfast or snack, showcasing the tartness of berries balanced by sweet, tender crumb.
Ingredients
Instructions
- Cream together sugar, shortening, and eggs.
- Add dry ingredients and milk alternately to the creamed mixture.
- Stir in huckleberries and cinnamon.
- Divide the batter into 2 greased and floured loaf pans.
- Bake at 350°F (175°C) for 1 hour until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, consider replacing half of the shortening with unsweetened applesauce or Greek yogurt. If huckleberries are unavailable, blueberries or blackberries can be used as substitutes. Adding a teaspoon of vanilla extract enhances the flavor profile. Ensure your eggs are at room temperature for better incorporation, and sift the flour before measuring to avoid a dense loaf.
Serving Suggestions
This huckleberry bread is delicious on its own, but it can be served warm with a pat of butter or drizzled with honey. Pair it with a cup of tea or coffee for a delightful breakfast or snack. For a more indulgent treat, serve it alongside a scoop of vanilla ice cream, creating a lovely contrast with the fruity bread. It also pairs beautifully with American recipes like a fresh fruit salad.
Storage & Reheating
Allow the huckleberry bread to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil to keep it fresh. It can be stored at room temperature for up to three days or in the refrigerator for up to a week. For longer storage, slice and freeze the bread in an airtight container for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Huckleberry Bread contains roughly 592 calories, with 9g protein, 102g carbohydrates, and 17g fat. It is an excellent source of calcium (31% of the Daily Value) and iron (27% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 624mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen huckleberries for this recipe?
Yes, you can use frozen huckleberries! Just make sure to thaw and drain them before adding to the batter to prevent excess moisture. If they are too wet, it can affect the texture of the bread.
What can I do if I don't have shortening?
If you don't have shortening, you can substitute it with an equal amount of unsalted butter or coconut oil. Both will add a slightly different flavor but will keep the bread moist and delicious.
How can I tell when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with a few crumbs attached. Additionally, the top should be golden brown and spring back when lightly pressed. If it browns too quickly, cover it with foil during baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).