Naturipe® Avocado, Strawberry and Blueberry Bread with Triple Berry Jam

Serves: 8-10|Prep: 1 Hour and 20 Minutes|Prep: |Prep: |Provided by Naturipe Farms

Ingredients

  • FOR BREAD:
  • * 1 cup all-purpose flour
  • *3/4 cup whole wheat flour
  • * 1/2 cup cane sugar
  • * 2 teaspoons baking powder
  • * 1/2 teaspoon baking soda
  • * 1/2 teaspoon salt
  • * 1 large Naturipe Avocado, flesh scooped out and mashed until smooth
  • * 1 teaspoon lemon juice
  • * 1 large egg
  • * 3/4 cup whole milk
  • * 1 teaspoon vanilla extract
  • * 1/2 cup fresh Naturipe Blueberries
  • * 1/2 cup fresh Naturipe Strawberries, hulled and cut into large dice
  • FOR THE JAM:
  • 1 cup fresh Naturipe Blackberries
  • 1 cup fresh Naturipe Raspberries
  • 2 cup fresh Naturipe Strawberries, hulled and cut into chunks
  • 2 tablespoons cane sugar
  • 1/2 teaspoon lemon juice

Directions

  1. Preheat the oven to 350 F.
  2. In a large mixing bowl, combine flours, sugar, baking powder, baking soda and salt.
  3. In a medium mixing bowl, mash together avocado and lemon juice. Add egg, milk and vanilla and mix until combined and free of lumps.
  4. Pour the wet mixture over the dry mixture and gently mix until just combined and free of lumps. Gently fold in the blueberries and strawberries
  5. Transfer mixture to a greased loaf pan and bake for 55-65 minutes.
  6. Meanwhile, prepare the jam. Combine berries in a large saucepan set over medium heat. Bring to a boil, mashing berries with a wooden spoon. Add lemon juice and continue to boil for 1 minute. Add sugar and cook, stirring constantly, until jam thickens enough to coat the spoon. Remove from heat and transfer to a dish to cool. Jam will continue to thicken as it cools, about 30 minutes in the refrigerator.
  7. Remove bread from the oven and test the center for doneness with a toothpick. Let cool in pan for 10-15 minutes, then remove from pan to cool on a wire rack, another 30 minutes.
  8. Once bread and jam are cooled, slice bread and serve with jam.