Huckleberry Nut Bread
A moist and flavorful bread bursting with sweet huckleberries and crunchy walnuts, complemented by the rich sweetness of maple syrup, perfect for breakfast or teatime treats.
Ingredients
Instructions
- Sift together the flour, baking powder, and salt.
- In a separate bowl, beat together the maple syrup, eggs, and melted margarine.
- Fold in the huckleberries and chopped walnuts into the wet mixture.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour batter into a greased loaf pan and bake at 350°F (175°C) for about 45 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider substituting half of the all-purpose flour with whole wheat flour. If huckleberries are unavailable, blueberries work as a great substitute. To enhance the flavor, add a teaspoon of vanilla extract or a sprinkle of cinnamon. Ensure not to overmix the batter to keep the bread fluffy, just like in many traditional American recipes.
Serving Suggestions
Slice the huckleberry nut bread and serve it warm with a pat of butter or a drizzle of honey for added sweetness. It pairs beautifully with a cup of coffee or tea for a lovely breakfast or afternoon snack. Consider serving it alongside a fresh fruit salad or yogurt for a balanced meal, making it a delightful choice for brunch gatherings.
Storage & Reheating
Once cooled, wrap the huckleberry nut bread in plastic wrap or aluminum foil and store it at room temperature for up to three days. For longer storage, freeze slices in an airtight container for up to three months. To reheat, simply place a slice in the microwave for 15-20 seconds or toast it for a crunchy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Huckleberry Nut Bread contains roughly 406 calories, with 7g protein, 46g carbohydrates, and 22g fat. It is a good source of iron (16% of the Daily Value), protein (14% of the Daily Value), and calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 1213mg per serving (53% 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 in this recipe?
Yes, you can use frozen huckleberries! Just make sure to thaw them and drain any excess liquid before folding them into the batter. This prevents excess moisture from affecting the bread's texture.
What can I substitute for margarine?
If you prefer not to use margarine, melted butter or coconut oil are great alternatives that will give the bread a rich flavor. For a dairy-free option, use vegan butter or a neutral oil like canola.
How do I know when the bread is done baking?
You can test for doneness by inserting a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is ready. If there's wet batter on the toothpick, continue baking for a few more minutes.
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).