I said I was obsessed with whole wheat pastry flour, and I wasn’t kidding. I’m also obsessed with coconut oil, roasted berries, and all things vanilla that I can possibly add to a recipe. This bread – loaf cake – whatever you want to call it, makes all those obsessions completely logical. Favorite quick bread ever? I might say yes to that.
It makes me crazy happy that I can make a 100% whole wheat loaf of bread that’s so perfectly tender I’m tempted to call it a cake. It makes me even happier that whole wheat bread can be THE BEST. If I sound crazy right now you need to make this bread ASAP. And if I don’t sound crazy then obviously we’re on the same mind track and you still need to make this bread ASAP. Okay? Cool.
What makes this bread fantastic is – well- everything, really. The texture is spot-on, the flavor is sweet in that light way that quick breads should be, there’s this amazing blend of vanilla beans and vanilla sugar and vanilla extract that works wonders, and there’s juicy roasted strawberries, blackberries, and raspberries in every bite because they’re amazing. I swear I’m a chocolate girl through and through, but give me this bread for breakfast every day and I’ll be happy pleaseandthankyou.
It’s summer. There’s berries galore. LET’S DO THIS.
Whole Wheat Mixed Berry Loaf Cake
A dreamy, tender, AND whole wheat loaf flecked with vanilla beans and studded with roasted berries.
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 5 minutes
- Yield: one 9 x 5 inch loaf 1x
- 3 3/8 ounces (2/3 cup) blackberries
- 3 3/8 ounces (2/3 cup) raspberries
- 3 3/8 ounces (2/3 cup) hulled and coarsely chopped strawberries
- 1 1/2 tablespoons vanilla sugar*
- 10 5/8 ounces (2 1/2 cups, spoon and level) whole wheat pastry flour, divided**
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 4 3/4 ounces (2/3 cup) vanilla sugar*
- 2 7/8 ounces (1/3 cup) solid coconut oil
- 1 vanilla bean, split and scraped
- 1 teaspoon ground tahitian vanilla bean***
- 2 eggs, room temperature****
- 2 3/8 ounces (1/4 cup) berry juices (from roasting)
- 10 ounces (1 1/4 cups) plain nonfat greek yogurt
- 1 tablespoon vanilla extract
- extra (unroasted) berries, for top of loaf (optional)
- confectioner’s sugar, for dusting (optional)
- Preheat oven to 400ºF. Toss berries with vanilla sugar in an 8” square baking pan. Roast in preheated oven for 20 minutes, tossing halfway through time. Transfer berries to a large fine mesh sieve or colander set over a bowl to strain out juices. Set aside.
- Reduce oven temperature to 325ºF. Spray a 9”x5” loaf pan with nonstick cooking spray.
- In a large bowl, whisk together 2 1/4 cups (9 1/2 ounces) whole wheat pastry flour with the baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a bowl and a handheld electric mixer, beat together the vanilla sugar, coconut oil, and both types of vanilla bean until creamy. Beat in eggs one at a time until well incorporated, wiping down the bowl and beater after each addition.
- Measure out 2 3/8 ounces (1/4 cup) strained berry juices, reserving the remainder for another use. Combine with yogurt and vanilla extract in a separate bowl and whisk together until smooth.
- With mixer on lowest speed, alternating adding dry and wet ingredients to batter, beginning and ending with the dry, until all has been added and the batter is almost smooth, with a few streaks of the dry ingredients still visible. Gently toss the berries with the remaining 1/4 cup (1 1/8 ounces) flour until all of the flour is absorbed (the berries will be very soft by this point and won’t have much shape). Add to the batter and fold in just until dispersed throughout.
- Transfer the batter to the loaf pan and smooth out the top. Press a few extra berries into the top if desired. Bake in preheated oven for 65-70 minutes, until a toothpick inserted into the center comes out clean. Cool in pan for about 20 minutes, and then transfer to a wire rack to cool completely before slicing. Dust with confectioner’s sugar if desired and serve at room temperature. Bread should be stored wrapped tightly in plastic wrap.
*If you don’t have vanilla sugar, regular granulated sugar may be substituted.
**In order to ensure the bread comes out tender and moist, whole wheat pastry flour should be used for this recipe and NOT regular whole wheat flour.
***Ground tahitian vanilla bean can be purchased from a variety of sources online as well as in some stores. I got mine from Williams Sonoma.
****To quickly bring eggs to room temperature, place in a small bowl and cover with warm water for about 10 minutes (or while beginning with recipe). Dry shell before cracking.