the first ingredient can best be described as a change of heart. now brace yourself for the confession that follows: for years, unbeknownst to as many people as i could hide it from, i disliked berries. yes, all berries. no, not even strawberries.
disliking berries is not a way to make friends. it is a way to gravely offend people and have them wondering why they invited you over to their birthday party if you're not even going to touch the cobbler. if you do like berries, i don't recommend changing that preference. if you don't like berries, it's maybe best to keep that to yourself.
fortunately, over the past few years, i've realized that i can tolerate (and even enjoy) berries under particular circumstances. those circumstances usually include a muffin or pastry. blueberry and blackberry are my favorites. if you're wondering what the point of this story is, here: i like berries and am fit to live in society again.
the other key ingredient came from a very generous friend leaving a box of blackberries at my doorstep. even though i now enjoy some sweets with berries, i would still never actively purchase berries. it would never even cross my mind! so when i saw this heap of blackberries, i knew it was the perfect opportunity to try my hand at blackberry bread. the result? a delicious loaf, bursting with warm and gooey blackberries. best served the day of but still incredibly tasty a week later.
recipe adapted from my sweet vegan
1½ cups all-purpose flour
½ cup turbinado sugar
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
¾ cup vanilla soy milk
1/3 cup canola oil
1 heaping tsp vanilla extract
1 cup fresh blackberries
preheat your oven to 375°F (190°C) and grease a loaf pan.
combine the top 5 ingredients in a large bowl. stir in the soymilk, oil, and vanilla but don’t overmix. fold in the berries and pour the batter into your loaf pan. bake for 15 to 20 minutes, until a toothpick inserted into the center comes out clean. let cool. devour.