Frosted Strawberry Raspberry Bread

My dad has this guilty pleasure- the frosted fruit bread from Shady Maple. It’s pretty awesome. With everyone home and my favorite guest joining us for the weekend, I figured I’d make an extra treat. I was going to make this recipe as muffins, but we didn’t have enough muffin papers sooo I changed my plans a bit and went for the full loaf. I am really missing my summer berries and decided to bite the bullet and just go get some to bake with and eat the next few days. If I do say so myself….I don’t think we’ll need to spend money to buy them anymore! 🙂


2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1 egg

3/4 white sugar

1/4 light or dark brown sugar

1 teaspoon vanilla extract

1 cup buttermilk (or 1 1/2 teaspoon vinegar and the rest milk, let sit a few minutes to make buttermilk)

1/3 cup vegetable oil

Dash of cinnamon

Chopped strawberries, raspberries or fruit of choice

Glaze- 1 cup powdered sugar 1/4 teaspoon vanilla 2-3 tablespoons milk (until reached desired consistency) Whisk all ingredients together, adding milk until you’ve reached a thick, glue like viscosity.

Pre-heat oven to 350, grease and flour a 9×5 bread pan

1. Whisk the egg and sugars until there are no brown sugar lumps.

2. Add in the buttermilk, vanilla and vegetable oil.

3. Slowly add in the flour, baking soda and salt. Add a dash of cinnamon.

4. Hand mix in the chopped fruit.

5. Pour into bread pan. I added some additional strawberries and raspberries on top. Loosely cover with foil so that the top doesn’t burn.

6. Bake for 45 minutes. Remove foil and bake until a knife comes out clean. Mine took an hour and 5 minutes.

7. LET COOL. Remove from baking pan onto a cooling rack on top of a cookie sheet. Drizzle the top with the glaze. I added additional berries on top, because WHY NOT!?


This same recipe can be used muffin size, just bake 16-20 minutes or until the tops are golden and a knife comes out clean. Other goodies to throw in include black berries, blue berries, and any combination with strawberries and raspberries! I would also dice/chop up the fruit a bit smaller and use the same batter in my mini-donut maker! YUM!

French Bread with Sweet Garlic and Herb butter

Along with my Sweet Blueberry Rolls and Blueberry Lemon Sauce, I made bread to go with dinner. I was super serious when I said I was on a crazy baking kick.


1 cup hot water (110-125 degrees)

1 packets quick rise yeast

1 tablespoons sugar

2 tablespoons of good olive oil

3-3 1/2 cups flour

1 teaspoon salt

Ingredients for butter:

1/2 teaspoon honey

3 tablespoons of SOFT butter

2 garlic cloves



Olive Oil


1. I seriously love the knead/bread attachment on the KitchenAide mixer. It’s a miracle. In the bowl, dump in your packet of yeast, water and table spoon of sugar. Gently mix and let sit for 5 minutes. This gives the yeast time to activate, eat the sugars and get bubbly. You will know its ready because a sort of foam forms and you can smell that yeasty bread smell.

2. After the yeast has activated, add your flour and salt. Turn on your mixer to medium-low. You may need to use a spatula and scrape the sides a bit.

3. Once the ingredients are incorporated, set the mixer to medium and let it do its job. It should take about 3 minutes. Normally, this part would be done by hand, but thankfully, the mixer hooked me up.

4. In a large bowl, grease with olive oil. Plop the dough into the bowl, using your hand, coat the top in oil as well. Cover with a towel and place in a warm environment. We have a warming area on our stove. While I was mixing I turned this on. As I was prepping the bowl and such I turned it off. This gave the dough a nice warm place to rise without baking it. Set the timer for at least an hour. I let mine go an hour and a half.

5. While the dough is rising… On a piece of foil, peal your garlic, drizzle in olive oil and wrap in a little packet. Place this packet on the grill or in an oven set to 350 degrees. Every 10 minutes flip, for about a half of an hour. When this is done, remove the packet from the heat.


6. Either in the foil or a bowl, with a fork, smoosh the garlic. It is going to smell AH-Mazing. To the garlic add your honey, SOFT butter, and herbs to taste.


7. After the dough has risen, dump on a lightly floured surface. Pre-heat your oven to 375. Roll out your dough to a rectangle shape. With your hands, smear on the butter.


8. Fold over the dough and crimp/fold the sides and ends to keep it all together. Place on a greased and lightly floured baking sheet. With a serrated knife, slice in shallow, angled cuts to give it that classic “french bread” look.

9. Bake for 25-35 minutes, or until the roll is a nice golden brown. Serve warm. Additional butter is always an option. 🙂

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