The moment we hit mid-August, I jump the gun and start my fall baking prep. I am an Autumn girl through and through, and live for the day a cool breeze rolls through the trees. It not only signifies the end of sweltering heat, it means it is the official beginning of baking season. So to help get your own cold-weather baking on, I have put together a delicious sweet bread recipe to get the season kicking. Blackberry Pine Nut Bread, my friends! Oh yes, I went a bit crazy in the test kitchen at the simple thought of Autumn and couldn’t help but whip up a yummy fall-inspired bread. So follow along with my tutorial (or print the recipe card at the end of the post) and let’s kick off the season a bit early. Preheat the oven to 350 degrees Fahrenheit, then let’s start off with the base, shall we? In a large mixing bowl, mix together 1 cup of flour (you can use a cup-for-cup gluten free flour as well), 1 1/2 teaspoons of cloves, 1/2 teaspoon of salt, 1 teaspoon of baking powder, and 1 teaspoon of baking soda. 
In a medium sized mixing bowl, thoroughly combine 2/3 cup of Greek yogurt, 1/2 cup of honey, 2 tablespoons of olive oil, and one large egg. 
Pour the liquid ingredients into the bowl with the dry ingredients. Mix with a spatula until a thick dough consistency forms. 
In a small mixing bowl, smash up 1/3 cup of fresh blackberries. Then add them to the batter along with 1/2 cup of pine nuts. Mix thoroughly into the batter. 
Grease a bread loaf pan with butter and coat with 2 tablespoons of sugar. Evenly pour the batter inside and then sprinkle 1 tablespoon of sugar on top. 
Bake for 40 minutes and remove from the oven to let cool. Enjoy a slice with a hot cup of tea! 
- 1/3 cup of blackberries
- 1/2 cup of pine nuts
- 1 cup of flour (substitute a gluten-free cup-for-cup if you’d like)
- 2/3 cup of Greek yogurt
- 1/2 cup of honey
- 1 large egg
- 2 tablespoons of olive oil
- 1 1/2 teaspoons of cloves
- 1/2 teaspoon of salt
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- Preheat the oven to 350 degrees Fahrenheit and grease a bread loaf pan with butter. Coat the pan with 2 tablespoons of sugar.
- In a large mixing bowl, mix together 1 cup of flour (you can use a cup-for-cup gluten free flour as well), 1 1/2 teaspoons of cloves, 1/2 teaspoon of salt, 1 teaspoon of baking powder, and 1 teaspoon of baking soda.
- In a medium sized mixing bowl, thoroughly combine 2/3 cup of Greek yogurt, 1/2 cup of honey, 2 tablespoons of olive oil, and one large egg.
- Pour the liquid ingredients into the bowl with the dry ingredients. Mix with a spatula until a thick dough consistency forms.
- In a small mixing bowl, smash up 1/3 cup of fresh blackberries. Then add them to the batter along with 1/2 cup of pine nuts. Mix thoroughly into the batter.
- Evenly pour the batter inside and then sprinkle 1 tablespoon of sugar on top. Bake for 40 minutes and remove from the oven to let cool. Enjoy!
What are your favorite fall baking projects? Let me know what you want to see these upcoming months!
