Aroniaberry Pumpkin Bread

Posted by Superberries Team on 9/28/2018 to Aronia Berry Recipes

This Aroniaberry Pumpkin Bread recipe encompasses all the flavors of fall. Every bite of this bread delivers the smooth pumpkin flavor with a bit of berry surprise. This recipe will soon become a new family favorite and a must-bake item for fall.

Wet Ingredients:

3 Cups Sugar
1 Cup Vegetable Oil
4 Eggs (beaten)
16 oz. Unsweetened Canned Pumpkin

Mix wet ingredients together.

Dry Ingredients:

3 1/2 C. Flour (You can substitute gluten free flour mixtures)
2 teaspoons Salt
2 teaspoons Baking Soda
1 teaspoons Baking Powder
1 teaspoon Nutmeg
1 teaspoon Allspice
1 teaspoon Cinnamon
1/2 teaspoon Cloves
(Mix dry ingredients together)

2/3 C. Water (Combine dry into wet mixture, alternating with the water.)
1/2 Cup Fresh Frozen Aroniaberries

Directions:

Preheat oven to 350* F. Grease 2 loaf pans. Pour batter into pans. Add aroniaberries as you pour or after all batter is in the pan. Gently swirl the berries into the batter. Bake for 60-65 min until toothpick comes out clean. Let stand in pans on cooling racks for 10 minutes. Then invert the bread pans to get the bread out of the pan onto the cooling racks to finish cooling.