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Kitchen Sink Fruit Bread


By Mommie Cooks! (Visit website)



I know I'm going to get burned for doing this, but I'm turning on my oven today and whipping up a little kitchen sink fruit bread.  I can hear the groaning replies now; Julie, have you seen how hot it is outside?  Julie, have you lost your mind?  Julie, no bread can possibly be worth the discomfort of heating up your kitchen right now.

Let me respond to these legitimate concerns and say that, yes, I am aware how hot is outside, and, yes, I may have lost my mind at some point between boy number one and boy number three.  However, I'm starting to go through severe baking withdrawals (this mommy loves, loves, loves to use her oven!) and this bread is soooooo worth the effort and heat discomfort that comes along with it.  So turn the air conditioner down a notch boys and girls cuz we're baking some kitchen sink fruit bread.

You can probably already guess that this bread has a pile of fruit in it.  Let's just say I needed to clear out the fridge and that's how it came to be made.  The loaf contains a mixture of banana, zucchini, and blackberries.  I love how the blackberries add a punch of color and flavor to the finished product.  And of course, the streusel topping; oh how I love the streusel topping.  Am I tempting you yet to turn on the oven?  Not over your dead body?  Ok, well, let's move on to the recipe and see if I can sway you with a few pictures!


1 Stick of Butter, Softened
1/2 Cup of White Sugar
1/2 Cup of Brown Sugar
2 Eggs
1/4 Cup of Milk
2 Tbsp of Sour Cream
1 tsp of Vanilla
2 Cups of Flour
1 tsp of Baking Soda
1/2 tsp of Baking Powder
11/2 Cups of Shredded Zucchini (2 small zucchinis)
2 Ripe Bananas 
(I store them in the freezer, that's why they're black with frost on them)
3/4 Cup of Blackberries, Chopped in halves

First up, cream together your stick of butter with your brown and white sugar until smooth.


Add in your eggs, one at a time until well mixed.  One tip regarding the eggs is to give them some time to warm up a bit and come to room temperature so they incorporate better with your other ingredients.  You can seen in this picture below that I hadn't learned that tip yet and my egg curdled a bit from cold hitting room temperature.  Have no fear though, if you warm it up just slightly so the eggs can reach the ambient temperature, the curdling will go away.  It in no way affects the taste of your bread either, it's just a professional bakers tip I picked up in my obsessive reading of baking and cooking books.  Here are my eggs added and the small amount of curdling that I caused by adding them a bit too cold.


 Add in your dry ingredients next; the flour, baking soda, and baking powder.  Combine and then mix in the rest of your wet ingredients; the milk, sour cream, and vanilla.

Here's what your batter will look like at this point:


 Now it's time to start adding the ingredients in that make this bread so darn yummy!  First up, drop in your zucchini and bananas and mix them up well.


Finally, remove your bowl from the mixer and fold in your blackberries gently so as not to mush them up.


Pour the batter into a greased pan.  If desired, sprinkle the top with a mixture of cinnamon, brown sugar,  and chopped pecans.  I will say I didn't measure this for you (sorry about that!), I just kind of sprinkled the three ingredients across the top.  Here's a picture to give you an idea:


Pop it into your oven preheated to 375 degrees (shhhh.... I won't tell anyone that you turned on your oven) and cook it for about 45 minutes or until a toothpick comes out clean.

And here's the bread fresh out of the oven:


And out of the pan still warm from the oven:


And sliced up with some melted butter on it ready to enjoy (can you tell I'm trying real hard to make my case for turning an oven on?).  How can you resist such a delicious bread?  I rest my case.

 Grab a Copy of the Recipe HERE.



Other Recipes You Might Enjoy:

Cranberry Nutty Bread
The Best Chocolate Chip Cookies - EVER.
Bread Boule


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