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!
Ingredients Needed:
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.
Fold in your blackberries.
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.
Kitchen Sink Bread
Ingredients:
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
1/4 tsp Cinnamon
1 Tbsp Brown Sugar
1/4 cup Pecans
Directions:
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.
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.
Drop in your zucchini and bananas and mix them up well.
Fold in your blackberries.
Pour the batter into a greased pan. If desired, sprinkle the top with a mixture of cinnamon, brown sugar, and chopped pecans.
Pop it into your oven preheated to 375 degrees and cook it for about 45 minutes or until a toothpick comes out clean.
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That looks really good and you are a brave, brave girl for turning on your oven!!
anne
http://www.anniebakes.net
That looks fab! But you need a solar oven. No joke. I am so like you and NEED my oven so when my friend suggested her solar oven I thought she was off her rocker. Well…it worked. Really well. If you want I can link you the posts I've written on it. I did one on RITK and then guest blogged on two other blogs about it. Figures too…the guest blog posts were better than mine. 😛
~Amy
http://www.rumbleinthekitchen.com
Ummm. wow. Seriously. You had me at the word bread! I totally get it! I love baking too! This bread looks amazing and I absolutely love the name of it! Thanks for sharing!!
Amy,
I'd love to read more on a solar oven!! Are they expensive? Link away please!
Where's my slice? SIGN ME UP! I don't care if it's hot out, that looks delicious.
(and a great way to use what you've got instead of trashing it!)
Thanks for stopping by my blog for SITS Friday Potluck!
What a great recipe! I love berries in bread. YUM!
How can you turn on an oven when it's that hot?!! Even with A/C. When I lived in DC, forget it. The oven was off! Love your bread.
Are those bananas okay? Thanks for this recipe to use up some zucchini!
Joey,
When my bananas get ripe, I throw them in the freezer. It allows me to keep them for breads/cakes much longer! They do turn black in the cold though, but the banana inside is still just fine. The white you see is the frost forming as they were warming up.
I know they look crazy, but trust me, they're perfect for baking!
right not turning on my oven.. prob not till sept! good luck i found you from SITS and I plan to read more. we are often in food ruts and my son, 16 mos, is such apicky eater!
I still turn on my oven, despite the heat and no AC…I'm crazy, I think! This bread looks like a delicious way to use up that too ripe fruit/vegetables in our fridges. Thank you for sharing!
Julie, your bread looks delicious. This is my first visit to your blog, so I've taken time to read some of your earlier entries. I'm so glad I did. I love your recipes and the chatty informative tone of your blog. I'll be back often to see what you've been cooking. I hope you are having a wonderful day. Blessings…Mary
oooh, looks so tasty! i know what you mean about it being too hot for the oven! i was sweating bullets the other day!! baking btw, not just in general! lol
Looks awesome! Love the mix of fruits and vegetables in the bread.
randomly amazing combination of ingredients! the bananas make it moist, the zucchini and nuts give it texture, the blackberries make it beautiful, and the cinnamon makes it delicious. 🙂
I turn on the oven all the time when it's hot. If I didn't, I would never bake. It's always hot in S Florida!!! You're bread looks interesting and the pictures are looking great.
I've given you an award
http://bettycrapper.blogspot.com/2010/07/sunshine-award.html
This bread looks delightful and sounds delicious! I should not read your blog late at night…it always makes me hungry!
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This looks yummy! Can’t wait to try this one. What size pan did you use? a traditional loaf type, or a 9 X 13? Thanks!