LILY BAKES: Breakfast Bread With Mixed Berry Spread

The latest from our resident kid baker
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Breakfast Bread with mixed berry spread

Lily Barnes is our 11-year-old resident kid baker. Each month she shares an original recipe that kids can make at home with their parents, plus a few behind-the-scenes tips and tricks to make your treat extra special. Here is Lily’s recipe for Breakfast Bread With Mixed Berry Spread:

BREAKFAST BREAD WITH MIXED BERRY SPREAD

I wanted to try something to bake for breakfast, so I made a breakfast bread with fresh jam. Since I love breakfast food, this was a fun choice! This option was fun to make and others would enjoy it because it is a simple recipe to make that is easy to add different fruity toppings on.—Lily

INGREDIENTS 

BREAD

  • 

4 cups plain/all purpose flour 
  • 

8 teaspoons baking powder 


  • 5 teaspoons white sugar
  • 

2 teaspoons kosher salt 


  • 2 ½ cups milk warmed


  • ¼ cup grape seed oil 
  • 2 tablespoon honey 
  • 2 tablespoons oats 

SPREAD

  • 2 ½ cups mixed berries 
  • ¾ cups sugar 
  • Juice from 1 lemon and 1 lime  

INSTRUCTIONS 

BREAD:

  • Preheat oven to 430ºF. 

  • Line a 9 x 5 loaf pan with parchment
 paper .
  • Combine flour, baking powder, sugar, and salt in a bowl
.
  • Make a well in the middle of the flour mixture and pour in oil and milk. Fully mix.
  • Pour the bread mix into the loaf pan using a rubber spatula. 

  • Bake for 30 minutes. Remove from the oven and drizzle on honey followed by oats. Cover with a greased piece of aluminum foil.
  • Turn oven DOWN to 390ºF, return bread to oven, and bake for another 20 minutes. 

  • Remove from the oven. Cool in pan for a few minutes, then transfer to a cooling rack. 

  • Allow bread to cool for 30 minutes before slicing. Serve with berry spread.

 BERRY SPREAD:

*with the help of an adult 

  • In a pan on low heat, add berries (I used fresh strawberries and blueberries) 
  • Squeeze in all the juice of a lemon and a lime, watch for seeds. 
  • Pour in all of the sugar and mix quickly so it doesn’t stick to the pan, and simmer on low for 10 to 15 minutes until berries have softened and a light syrup forms. 
  • Transfer berries into a container and cool in the refrigerator. Use within 2 to 3 days. 

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