- 1 c. all-purpose flour
- 1 c. whole wheat flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 c. mulberries -- I like to have these individually frozen so they keep their shape (blackberries can also be used)
- 1/2 c. coarsely chopped hickory nuts (pecans, since they are really a hickory, can also be used)
- 2/3 c. maple syrup (if you're lucky enough to have homemade, use it -- otherwise choose a medium grade from your grocer)
- 2 eggs
- 1/2 c. canola oil
- 1/4 c. melted butter
Preheat the oven to 325 degrees. Lightly spray one standard loaf pan with cooking spray and set aside.
Combine the flours, baking soda and salt in a small bowl and whisk lightly to combine. Sprinkle a small amount of the flour mixture over the berries and nuts in another bowl. Toss and set aside.
Add the maple syrup, eggs, oil and butter to the remaining flour mixture and mix to combine. Add the berries and nuts and fold gently. Pour the batter into the prepared loaf pan and bake for 1 hour or until the bread is set and golden. A large crack should form on the top of the loaf. Cool completely before slicing. If desired, serve with any number of jams, jellies and spreads made from other wild edibles like black cherries, grapes, blueberries, gooseberries, elderberries and crab apples.
- Yields: 12 servings
- Preparation Time: 1 hour and 15 minutes