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–+ servings
Strawberry Cobbler Bread
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Strawberry Cobbler Bread

Slightly adapted from the original recipe. Think of this recipe as a template - feel free to substitute in any fruit instead of the strawberries. If you use blueberries, you'll wind up with a brilliant purple bread.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 1 loaf

Ingredients

Fruit cobbler bread

  • 12 oz (340 g) strawberries hulled (about 3 cups)
  • ½ cup butter melted and cooled to room temperature
  • 3 large eggs
  • ½ teaspoon vanilla extract
  • ½ teaspoon lemon extract*
  • ½ teaspoon orange extract*
  • 2 cups (273 g) whole wheat pastry flour or all-purpose flour
  • ½ cup (100 g) granulated sugar
  • ½ cup (110 g) firmly packed brown sugar
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon or baker's brew spice**

Topping (use one or the other, not both)

    Cobbler streusel

    • ¼ cup pecans toasted and chopped
    • ¼ teaspoon cinnamon
    • pinch cayenne powder
    • pinch flaky sea salt
    • ¼ cup (35 grams) all-purpose flour
    • 2 tablespoons dark brown sugar
    • 2 tablespoons butter softened

    Balsamic swirl

    • 1 tablespoon balsamic vinegar
    • 2 tablespoons quality strawberry jam like D'arbo

    Instructions

    Fruit cobbler bread

    • Preheat oven to 350°F. Butter or spray a 9-by-5-inch loaf pan***. Line with a strip of parchment paper the width of the pan, such that the paper hangs over both sides by a few inches.
    • Using a food processor or blender, puree the fruit. This should yield a bit more than 1 cup of fruit puree.
    • Beat together the fruit puree, butter, eggs, and extracts until smooth and well-blended.
    • In a large bowl, whisk together the dry ingredients (flour, sugars, leaveners, salt, and spices).
    • Slowly add the butter mixture to the dry ingredients and mix gently until combined, scraping down the sides of the bowl as necessary.

    Topping

    • Decide on the streusel or balsamic swirl topping
    • Streusel topping
    • Place all the ingredients together in a medium bowl, mix together with your hands until it becomes sand-like in consistency.
    • Balsamic swirl
    • Place vinegar and jam together in a small bowl, stir together until well mixed.

    Assembly

    • Pour the batter into the prepared loaf pan (the bread will rise about 1 inch, so don't fill to the top of your pan). Sprinkle the top with the cobbler streusel or swirl in the balsamic swirl (dollop the swirl on top of the batter, then use a knife to swirl it decoratively along the top of the batter).
    • Bake for 45-60 minutes, until the bread is golden brown and tester comes out clean (the buttery streusel will obscure doneness, so avoid sticking your toothpick through it).
    • Transfer to a cooling rack for 15 minutes, then remove from the pan. If consuming the whole loaf immediately, feel free to serve warm with generous amounts of butter**** or naked. Otherwise, let it cool completely before slicing. This bread is best the day it is made, but it will last 2-3 days tightly wrapped at room temperature.

    Notes

    *If you don't have lemon or orange extract, feel free to add 1 teaspoon of zest from one or both citrus fruits, or simply add more vanilla extract.
    **Baker's brew spice is sold by the Savory Spice store in Westfield and consists of a mix of espresso powder, sugar, cocoa, cinnamon, salt, nutmeg, cardamom, allspice, mace, and ginger. This spice mix is fantastic in baking, but I'm not certain of the exact proportions. They'll ship to your address, but you could also make your own by adding ⅛ teaspoon each of nutmeg, cardamom, ginger, mace and allspice (plus the ½ teaspoon cinnamon) here.
    ***This fruit cobbler bread makes adorable mini-loaves. Using a silicone mini-loaf pan, bake about 25-30 minutes.
    ****Make a strawberry compound butter to serve with this by mixing together ½ cup of butter, 6 mashed strawberries, and 1 teaspoon balsamic vinegar (or more to taste).