Easy Blackberry Bread Recipe With Fresh Blackberries
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Calling all blackberry lovers! This blackberry bread is perfection! Made with fresh blackberries and bursting with blackberry flavor in each bite, it smells and tastes amazing!
When you see the color of the slices, you’ll know you need to eat this bread immediately. It’s deep purplish blue, just like the blackberry juice. No artificial coloring can produce this amazing color. It’s not the screaming fake blue or the unicorn purple – it’s a sophisticated color that only a true homemade berry goodness can achieve. Blackberry bread it is, made with real fresh blackberries.
Baked so deeply into the bread, the blackberries flavor it amazingly. Each slice is so fresh, and it smells so good you’ll want to put your nose inside that purple slice. Inhale the freshly baked cinnamon bread smell, take the slice greedily and devour it in seconds. There will be crumbs everywhere, PURPLE CRUMBS! Then eat up every crumb, ’cause those crumbs are so good they just can’t be wasted.
Blackberry bread is super easy to make – it’s a one-bowl recipe where you just mix all the ingredients, pour into the loaf pan and bake. This recipe makes a giant loaf of bread – make sure you have a big 9×5 inch bread pan so it fits :) Or alternatively, you can make 2 smaller loaves for blackberry bread – eat one right away and freeze another one for later!
Are there seeds? You betcha there are seeds! Blackberries have seeds and they aren’t going anywhere :) That extra crunch is part of this homemade bread’s charm. Plus it’s extra fiber!
Blackberry bread is the ultimate homemade goodness – eat it for snack, eat it for breakfast, eat it for dessert, eat it anytime! For more homemade fruit breads, check out my strawberry bread and apple bread – you’ll love them too!
Easy Blackberry Bread Recipe
Ingredients
- 3 cups flour
- 1 1/2 cups sugar divided
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 4 eggs
- 3/4 cup vegetable oil
- 2 1/2 cups blackberries
Instructions
- Preheat the oven to 350F. Spray a 9x5 loaf pan with non-stick cooking spray.
- Put the blackberries and 1/2 cup of sugar in a bowl and mash with a fork.
- In another large bowl, whisk the eggs with remaining 1 cup of sugar, then add the oil and mashed blackberries.
- Add flour, baking soda, salt and cinnamon and mix until combined.
- Pour the mixture into a loaf pan. Put in the oven and bake the blackberry bread for 1 hour.
Hello Melanie,
I have just eaten my first chunk of Blackberry Bread, which came out looking exactly like your picture! I had only recently picked a load of Blackberries in my local park and happened on your excellent website and found the recipe. Delicious. Thanks a lot. I am looking forward to trying some of your weekly meal plans. They seem like real recipes for real people! Keep up the good work.
Just made this recipe, baking it in an antique baby bundt pan! Delicious!!!
I used frozen berries my husband picked about a week ago. Love the color & the taste!!
My kids & I were so excited to make PURPLE bread! We reduced the sugar to only a cup & with a little cream cheese whipped topping, this bread is almost cake worthy! Thank you for sharing – this was an excellent use of our blackberries. =)
Can you use frozen blackberries?
Yes, just thaw them before adding to batter.
I made this bread and it was awesome! Thanks for posting the recipe
I made this recipe but used 3 cups of fresh berries. Loved this bread.i did use 1/2 cup vegetable oil and 1/2 cup applesauce.
Excellent, easy recipe!!
,
I pinned this recipe this past Wednesday.Had a friend bring me some freshly picked blackberries Thursday unexpectedly! So I could not wait to bake this BlackBerry bread when I got up this morning!It is very easy and so so good!!!Thank you!
I made this today with fresh picked blackberries. The recipe yields great tasting bread. I used self rising flour instead of all purpose. However, my bread didn’t come out the same color as yours which surprised me as the batter was a nice deep purple color once everything was mixed together. What are your thoughts on the color change?
How long is shelf life? Should remainder of blackberry bread be saved in refrigerator. Can’t wait to try recipe.
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I’d say up to 3 days on the counter, up to 1 week in a refrigerator. You can also freeze it!
Just made with fresh blackberries from our own bushes. Mine didn’t turn out near as purple but it was so yummy and absolutely amazing with just a lil slather of cream cheese on top.
I made this tonight with fresh-picked blackberries from the nearby forest. I used coconut oil for the vegetable oil, and I scattered pecan pieces on top of the loaf. It came out amazingly good! Thank you for the recipe.
I just made the blackberry bread. Although it is very good, it didn’t come out purple ??♀️. (It’s what made me want to bake it)
And I had to cook it an extra 30 minutes as the middle was still “raw”.
Not sure what went awry because I followed the directions carefully.
Tried the recipe and while it’s good didn’t look quick like the picture. I’m thinking maybe because I was 1/2 cup short in blackberries. Will definitely try again with the right amount of berries next time.
This bread smells and tastes amazing. Can’t wait to try your other recipes
I m making black berry bread tonight. I was so excited to see this post! I bake loaf breads a lot. I have this one on my Xmas baking list. Thank you!. My first post. Rose H.
This bread is great, but it makes so much batter. Do you put all in one loaf pan or divide into two loaf pans? It seems it wouldn’t bake through.
I put it in one loaf pan, it bakes through fine. You can divide into 2 loaf pans if you’d like, but then you need to decrease the baking time.
Love this recipe! Instead of making a loaf, I made muffins. Perfect for a quick breakfast!
Truly amazing recipe!
I made a few tweaks (just because)…
Used 1 cup of sugar instead of 1.5 cups
1.5 cups APF + 1.5 cups almond flour
1/2 cup melted butter + 1/4 cup oil.
Love it!!!
Absolutely delicious 😋, I separated into 5 mini loaf pans & baked for 45 mins 🤤
I’m trying to use frozen blackberry puree I purchased recently. Just wondering how much the 2 1/2 cups would be equivalent to in a puree? Can’t wait to try this. TIA!
I’m guessing 1 cup puree
Thank you! I’m going to try it today.
Just made the bread using a pack of frozen blackberry pulp that I purchased. The pack was 14oz and had no seeds. Other than fearing I had a bit too much batter to go into my loaf pan , and putting some into a mini loaf pan, this was awesome! It has just the right amount of sweetness, the color was beautifully purple, the crust had a nice crunch, moist and soft. All I can say is amazing! I would 100% make this again just as written. My kids are going to love it!
Followed recipe exactly. Took a potato masher and a fork to the blueberries and the bread came out more brown instead of purple. It tasted ok.
Mine was more brown also. Didn’t look like hers at all but my trouble was the middle still wasn’t done after 1hr35m!! It tasted really good tho!
Excellent recipe! My middle didn’t cook. 350° for then added 20 mins. still middle not getting done. Then another 20 mins but nervous it would be dry or burn so took out after 15 mins. Total time cooked 1hr35m! I don’t understand why this happened. It was not the color or your bread but it tasted delish but I’ll have to eat around the not done middle. Anyone have any suggestions PLEASE. Can’t wait Melanie to try your Challah (sp) bread w/cho chips in it. Looks delish!
Made this bread with fresh blackberries and blueberries. The fragrance when it came out of the oven was so fruity we couldn’t wait to slice it. The blueberries did alter the color a bit, so next time I will use only blackberries to achieve that perfect purple color. The crispy crust was a treat. This bread will be made and shared again and again!
Can Splenda be used instead of sugar??
yes
Could I use blackberry pulp leftover from making jelly?
yes
Melanie,
Can u use elderberry juice instead.
Juice is not the same consistency as mashed blackberries, so not sure if it will work.
Very tasty and very easy to make! Thanks for a great recipe!
I love that it’s made with fresh blackberries and is packed with flavor. Thanks for sharing this delicious recipe!
The natural, sophisticated hue just adds to the homemade goodness 😋
Can I replace with maple syrup?
I haven’t tried it with maple syrup, so not sure.