Saskatoon berries are the star of the show in this Saskatoon Berry Loaf with Brown Butter Glaze but the creamy brown butter glaze will leave you begging for more….
Easy to whip up with fresh or frozen Saskatoons, coconut and pecans, this bread is a great way to celebrate summer’s Saskatoon berry bounty!
Saskatoon berries have a short season, but they don’t have to be fresh to make this loaf or any Saskatoon berry recipe. They can be frozen and used in pretty much any recipe that calls for Saskatoons or blueberries. And if you can’t pick them yourself, they can also be found frozen at Farmer’s Markets and some grocery stores.
Saskatoon Berry Picking
Fate kept us closer to home this year so the stars finally aligned and after about 20 ish years of missing Saskatoon berry season, I finally got to pick Saskatoon berries this summer! And did I ever pick – 4 huge buckets!
I had a lot of berries to prep and freeze, but it was sooo worth it! After I did quality control and washed them, I froze them in single layers on parchment covered cookie sheets before putting them in freezer bags. I find that this is the very best way to preserve them. Now they’re ready to throw into cakes, cookies, muffins or any recipe I want! I actually used frozen Saskatoon berries for this recipe.
Saskatoon Berry Loaf
Saskatoon berry loaf is a great way to use Saskatoons, especially if they are frozen. They plump up enough to get juicy, but stay intact so you don’t end up with a purple bread.
Saskatoon Berry Recipe
This is another recipe that I created years ago and have only got around to posting now! Since I had a tough time getting fresh Saskatoon berries for a lot of years and I finally got to pick them this year, I’m excited to be making some new recipes and some old favorites, like this Saskatoon Berry Recipe. And if you are looking for even more Saskatoon berry recipes, check out the bottom of this post (under the recipe.)
If you’re among the lucky, you were able to get your hands on some Saskatoon berries (aka Juneberries or Serviceberries) this summer. But if you didn’t, no need to worry because although this loaf is ideal with Saskatoon berries, you could substitute blueberries or another berry of your choice.
Quick Bread Recipes
This is a quick bread and I’m a huge fan of quick breads because well, they are quick, of course! Oh and you don’t need yeast for them to rise. Which, if you’ll recall, was a challenging thing to find earlier this year. Baking soda or baking powder take care of the rising part. And there is so much variety in quick breads, the sky is the limit as far as flavors go. If you love quick breads too, then check out my other quick bread recipes:
So grab those Saskatoon berries and whip up this easy and delicious Saskatoon Berry Loaf!
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Saskatoon Berry Loaf with Brown Butter Glaze
- 1 ½ cup whole wheat flour
- ¾ cake and pastry flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ¼ cup medium shredded coconut * I use unsweetened
- ½ cup brown sugar
- ¾ cup vanilla greek yogurt * you can substitute plain Greek yogurt but increase brown sugar to ⅔ cup and add an additional ½ tsp of vanilla extract
- 2 tbsp cooking oil
- 1 egg
- 1 tsp vanilla extract
- 1 tsp lime juice from concentrate
- ⅔ cup lite coconut milk
- ⅔ cup chopped pecans
- 2 cup Saskatoon berries
- 3 tbsp brown butter * See Video in NOTES on how to brown butter
- 1 ½ tbsp milk
- 1 ½ tbsp light or regular cream cheese softened
- ½ cup icing sugar/powdered sugar
- Preheat oven to 350 degrees F. Spray loaf pan with non- stick spray.
- Combine flours, cinnamon, brown sugar, baking soda, coconut and baking powder. Set aside
- In a large bowl beat egg till fluffy, beat in oil. Mix in greek yogurt, vanilla, lime juice, and coconut milk.
- Add flour mixture and stir until combined. Fold in chopped pecans and Saskatoon berries. Pour into prepared pan.
- Bake at 350 F for 50-75 minutes or until a toothpick or cake tester inserted comes out clean. Let cool in pan 5 minutes, then remove from pan and cool completely.
- Glaze: beat cream cheese and icing sugar together until smooth. Brown butter in pot on stove top and whisk into cream cheese mixture along with the milk.
- Pour glaze over loaf and let set in fridge for 10 minutes.
- Serve and enjoy!