📋Saskatoon Berry Loaf with Brown Butter Glaze Recipe

Sliced Saskatoon berry loaf on cutting board

5 from 5 votes

📋Saskatoon Berry Loaf with Brown Butter Glaze Recipe

Saskatoon berries are the star of the show in this Saskatoon Berry Loaf but the Creamy Brown Butter Glaze will leave you begging for more! The flavor of this bread is only further heightened with pecans and coconut added to the mix and celebrates this wonderful summer berry in the most delicious way!

Course Breakfast, Dessert, Snack

Cuisine American, Canadian

Keyword bread, juneberries, loaf, saskatoon berries

Special Diet Vegetarian

Prep Time 15

Cook Time 50

Total Time 1 5

Servings slices

Calories 280kcal

Author Terri Gilson

Equipment

loaf pan

Ingredients

Loaf

1 ½ cup whole wheat flour
¾ cup cake and pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon 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 teaspoon of vanilla extract
2 tablespoons cooking oil
1 egg
1 teaspoon vanilla extract
1 teaspoon lime juice from concentrate
⅔ cup lite coconut milk
⅔ cup chopped pecans
2 cup Saskatoon berries

Glaze

3 tablespoons brown butter * See Video in NOTES on how to brown butter
1 ½ tablespoons milk
1 ½ tablespoons light or regular cream cheese softened
½ cup icing sugar/powdered sugar

US Customary - Metric

Get Recipe Ingredients

Instructions

Preheat oven to 350 degrees F/176 degrees C. Spray loaf pan with non- stick spray.
Combine flours, cinnamon, brown sugar, baking soda, coconut and baking powder. Set aside
1 ½ cup whole wheat flour, ¾ cup cake and pastry flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, ¼ cup medium shredded coconut, ½ cup brown sugar
In a large bowl beat egg till fluffy, beat in oil. Mix in greek yogurt, vanilla, lime juice, and coconut milk.
¾ cup vanilla greek yogurt, 2 tablespoons cooking oil, 1 egg, 1 teaspoon vanilla extract, 1 teaspoon lime juice, ⅔ cup lite coconut milk
Add flour mixture and stir until combined. Fold in chopped pecans and Saskatoon berries. Pour into prepared pan.
⅔ cup chopped pecans, 2 cup Saskatoon berries
Bake at 350 F/176 C 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. *Check it at 50 minutes, then 1 hour, and if it's browning too fast, put a piece of aluminum foil over the top. Just be sure to spray the side that's touching the bread with non-stick cooking spray
Glaze: beat cream cheese and icing sugar together until smooth.
1 ½ tablespoons light or regular cream cheese, ½ cup icing sugar/powdered sugar
Brown butter in a pot on the stove top. Video: How to make brown butter
3 tablespoons brown butter
Whisk into cream cheese mixture along with the milk.
1 ½ tablespoons milk, 1 ½ tablespoons light or regular cream cheese
Pour glaze over loaf and let set in fridge for 10 minutes. * You can put the loaf back in the pan to do this or put it on a serving platter/plate.
Garnish with Saskatoon berries, if desired. Serve and enjoy!

Notes

How to Sub All-purpose Flour for Cake Flour:

Substitute all-purpose flour for cake flour- Converting from all purpose flour to cake flour:

Take one cup of all purpose flour, spooned and leveled. Remove two tablespoons, and then add two tablespoons of cornstarch to the all purpose flour. Sift together before using.

1 cup AP flour – 2 tablespoon AP flour + 2 tablespoon cornstarch = 1 cup cake flour

🎥 Video

How to make brown butter

Expert Recipe Tips:

The "High Rise" Mystery: If your loaf rises 2-3 inches higher than expected, check your baking powder! Fresh leavening and dark non-stick pans can cause a spectacular rise. If you're using a dark pan, I recommend checking the loaf 5-10 minutes early to prevent the edges from drying out. And if it's browning too fast on the top but not yet done in the middle, loosely cover the top with aluminum foil (just make sure you spray the side touching the bread with non-stick cooking spray).
Don't Overmix: To keep the texture light and airy, stir the dry ingredients into the wet until the flour just disappears. Over-mixing will result in a tough, dense loaf.
The "Serrated" Secret: Always use a serrated bread knife to slice this loaf once it is completely cold. This prevents the berries from squishing and ensures you get those professional, clean slices.
Glaze Timing: Wait until the loaf is fully cooled before pouring the glaze. If the bread is still warm, the glaze will melt and run off rather than setting into that beautiful, thick layer.

🌡️ Storage

- Fridge: Store in an airtight container for up to 5 days. I recommend covering the sliced edge with plastic wrap to keep it moist.
- Freezer: This loaf freezes beautifully! Wrap the un-glazed loaf (or individual slices) tightly in plastic wrap and then foil. It will stay fresh for up to 3 months.
- Reheating: A 15-second zap in the microwave makes a cold slice taste like it's fresh from the oven!

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