Blueberry Raisin Bread #BrunchWeek

Fruity blueberry bread flavored with jam and dried blueberries.
Blueberry Raisin Bread

Blueberry Raisin Bread

By Sue Lau | Palatable Pastime

My third offering for #BrunchWeek is this delicious raisin bread delicately flavored with blueberry jam. It is one of many ways I make some loaves of bread for breakfast, for about 25 years now. This recipe started as a raisin bread recipe for the ABM (which I don’t even use anymore) and morphed into one using cran-raspberries and now into this. I liked the Cranberry-Raspberry bread I’d posted at Food.com so many years ago now, but the jam in that is discontinued so it obviously had to evolve. If you would like to make this in an ABM, you can do so, just hold off on adding the raisins/dried blueberries until after the beep. You know how it goes if you use an ABM.

Red Star Yeast is one of the many sponsors for #BrunchWeek, and in this recipe I decided to use their fast-rising yeast. Instead of using the ABM I made this in an electric mixer with a dough hook. The yeast worked very nicely as you can see- it’s a smaller loaf that fits in a regular loaf pan (like what you make banana bread in). I was happy to try out the samples of yeast they passed along.

This bread is great toasted for brunch, or if you want something really special, try whipping up a French toast batter  and having this that way. It would go really well with my recipe for blueberry syrup. Either way you like it, I hope you enjoy! Drop me a comment below and don’t forget to sign up for prizes! The sponsors are awesome for providing those. You can read more about the prizes on the main #BrunchWeek page.

Until next time-

~Sue

Blueberry Raisin Bread

Blueberry Raisin Bread

  • Servings: 8-10
  • Time: 2hr 30mins
  • Difficulty: easy
  • Print

Blueberry Raisin Bread

Ingredients:

  • 3/4 cup warm water (115ºF.)
  • 2 cups white bread flour
  • 1 tablespoon powdered buttermilk or nonfat dry milk
  • 1 teaspoon salt
  • 1 teaspoon Dixie Crystals granulated sugar
  • 1 tablespoon vegetable oil
  • 3 tablespoons blueberry preserves or blueberry jam
  • 1/2 cup blueberry flavored dried cranberries or dried blueberries (either will do)
  • 2 teaspoons Red Star Yeast with dough enhancers

Method:

  1. Using an electric mixer fitted with a dough hook, add all ingredients except the craisins/blueberries and mix until the dough becomes smooth and elastic, adding a little water or flour to the mixer to adjust consistency if needed. Add dried blueberries and mix just till they get worked into the dough.
  2. Turn dough out into a greased bowl and keep warm and allow to rise until  doubled in size. I keep mine covered lightly with loose plastic wrap that I have misted with nonstick spray (before I used to do that sometimes the dough would stick to it) and put a heating pad around the bowl to keep it nice and toasty (it makes sure that dough rises!)
  3. Punch the dough down, then place into a greased loaf pan, cover lightly with plastic, and let rise again, until the dough rises to fill the pan.
  4. While dough is on the last rise, preheat oven to 375ºF.
  5. When dough is risen, remove plastic, and bake the bread in the preheated oven for 20-25 minutes or until golden on top and hollow sounding when tapped.
  6. Cool ten minutes in pan, then turn out and finish cooling on a wire rack.

From the kitchen of palatablepastime.com

May 4th Recipe Collection

BrunchWeek Beverages:

BrunchWeek Breads, Grains and Pastries:

BrunchWeek Fruits, Vegetables and Sides:

BrunchWeek Egg Dishes:

BrunchWeek Main Dishes:

BrunchWeek Desserts:

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Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.

You might also like:

Apple Butter Banana Bread

Rhubarb-Lavender Streusel Muffins

Cloverleaf Dinner Rolls

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4 Comments

    • It’s a good combination. I think I might like this in a larger loaf though–the size still reminds me a bit of ABM bread and I am used to larger more artisanal loaves now. I might work something like that up in apricot.

      Like

    • I ran to Trader Joes afterwards and bought two bags of the actual blueberries. I thought I had some before I started baking. The ones TJ has are superior, but at least everyone can buy the blueberry craisins at WalMart.

      Like

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