Walnut Blackberry Quick Bread

By Emily Luchetti
Total Time
1 Hr, 30 Mins
Serves
16
Meal
Breakfast Snack

DESCRIPTION

This easy walnut quick bread recipe prepared with fresh or frozen blackberries, lemon zest and lemon yogurt is moist and bursting with flavor!

Prep Time
10 Mins
Cook Time
1 Hr, 20 Mins
Total Time
1 Hr, 30 Mins
Calories
280 cal
Total Fat
12 g
Trans Fat
0 g
Polyunsaturated Fat
8 g
Cholesterol
12 mg
Sodium
60 mg
Carbohydrates
38 g
Dietary Fiber
2 g
Protein
5 g

Ingredients

  • 1 1/4 cups sugar
  • 1 cup fat-free milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 (6-ounce) container lemon yogurt
  • 1 egg
  • Finely grated zest of 1 lemon
  • 3 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup chopped California walnuts, divided
  • 1 (6-ounce) package fresh blackberries (or 1 cup frozen, thawed), coarsely chopped

Preparation

  1. Preheat oven to 350°F and spray 9 x 5 x 3-inch loaf pan with nonstick cooking spray.
  2. Whisk together sugar, milk, oil, extract, yogurt, egg and lemon zest in a large bowl. Stir together dry ingredients and 3/4 cup walnuts and add to bowl, stirring just until dry ingredients are incorporated (do not over mix). Carefully fold in blackberries and spread in prepared pan; sprinkle with remaining walnuts.
  3. Bake for 1 hour and 20 minutes or until a toothpick inserted into the center comes out clean. Refrigerate after 2 days.