Debbie Macomber’s Gratitude Bread
- 2 cups flour
- 2/3 cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup buttermilk
- 1 egg
- 4 tablespoons (1/2 stick) butter, melted and cooled
- 1 teaspoon vanilla extract
- Your choice of mix-ins (see below)
- Preheat the oven to 375°F.
- Grease an 8 x 4-inch loaf pan. Line the pan with parchment paper cut to fit the length of the pan with 2 inches hanging over the sides.
- In a large bowl, whisk together: flour, sugar, baking powder, baking soda, and salt.
- Add the buttermilk, egg, butter, and vanilla; stir with a rubber spatula until just combined.
- Gently fold in your choice of mix-ins.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 55 to 65 minutes, until a toothpick or knife inserted in the center comes out with a few crumbs attached.
- Let the loaf cool in the pan for 10 minutes, then turn the loaf out onto a wire rack to cool.
- Slice and serve warm or at room temperature.
- Northwest Mixed Berry: Fold in 1½ cups fresh or frozen mixed berries.
- Peach Almond: Reduce the vanilla extract to ½ teaspoon and add ¾ teaspoon almond extract. Fold in 1 cup chopped peeled fresh peaches and ¾ cup chopped almonds.
- Pear Walnut: Fold in 1 cup fresh chopped fresh pears and ¾ cup chopped walnuts.
- Cranberry Pecan: Fold in 1 cup dried cranberries and ¾ cup chopped pecans.
“Giving a loaf of this delicious bread is a sweet way of expressing appreciation to those who have touched your life, writes author Debbie Macomber. “I imagine this recipe is one [that] Shay, from ‘Any Dream Will Do,’ would use to thank those who guided and helped her after her release from prison.”
BAKER’S TIP: Use any combination of fruits and nuts as long as you keep the proportion of 1
cup fruit to ¾ cup nuts. If you’re only using fresh fruit, use 1½ cups per loaf. Wrapped in plastic or aluminum foil, this bread will keep for three days at room temperature or for three months in the freezer.
Yields one, 8 x 4½ inch loaf