Walnut Blackberry Quick Bread
1 1/4 cps sugar
1 cup fat-free milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 (6-oz.) container lemon or blackberry yogurt
Finely grated zest of 1 lemon
3 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup chopped California walnuts, divided
1 (6-oz.) package fresh blackberries (or 1 cup frozen, thawed and coarsely chopped)
Preheat oven to 350°F and spray 9 x 5 x 3-inch loaf pan with nonstick cooking spray.
Whisk together sugar, milk, oil, extract, yogurt, egg and lemon zest in a large bowl. Stir together dry ingredients and 3/4 cup walnuts and add to bowl, stirring just until dry ingredients are incorporated (do not over mix). Carefully fold in blackberries and spread in prepared pan; sprinkle with remaining walnuts.
Bake for 1 hour and 20 minutes or until a toothpick inserted into the center comes out clean. Refrigerate after 2 days.
© 2020 Patty Mastracco Food, Inc.