{recipe} strawberry blueberry bread recipe

Over the last year, I have really cut back on making baked goods. Even though I LOVE to bake, baked goods send our blood sugar levels into roller coaster mode and leave us depleted of energy and nutrients. As a family, we really are doing our best to eat whole foods and limit things like this to "every once in a while". But for tonight...

You've got to make this bread.

For real.

You won't be sorry.

I promise.

When I make this amazing bread, it makes 6 dozen muffins and a medium sized bread loaf. I use my 6 qt. KitchenAid stand mixer. You can always cut the recipe in half. I just prefer to make lots and freeze what we don't immediately devour for breakfasts over the next week!

So, without further ado...the recipe.

Strawberry Blueberry Bread/Muffins

{Bake at 350 degrees for 50-60 minutes for bread or 20-25 minutes for muffins}

Cream:

4 sticks of softened butter

2 cups of sugar

2 cups of honey (You can omit the honey and use 4 cups of sugar, if you prefer.)

Beat in:

4 eggs

Add:

2 2/3 cups of all-purpose flour

2 2/3 cups of white whole wheat flour (If you don't have whole wheat flour, just use all-purpose.)

8 teaspoons (2 T. and 2 t.) of baking powder

S-l-o-w-l-y incorporate:

1 1/3 cups of milk (I used organic 1%.)

1 1/3 cups of a pureed mixture of strawberries and blueberries (My berries were frozen. So that they would puree, I put six ounces of each berry plus about 1/2 cup of unsweetened almond milk into our magic bullet and turned it on until everything was incorporated. Then I added 1 1/3 cups of that mixture to the batter.)

2 teaspoons of vanilla

I'd love to know...

Does your family love baked goods as much as mine does? 

What are you doing to help make your breads a bit {or a lot} more healthy?!

Blessings of peace to you and yours.