Huckleberry Bread

I love doing themed meals, dinners and parties.  I always have.  I think it is fun to just have a theme and to run with it, seeing where it will take me down the path of creativity.  That is why I developed my dinner and a puzzle theme.  As you know, the last puzzle we did was an elk puzzle, so dinner was elk sausage and pasta with vegetables.  Walking On the Wild Side  I also love breads; breads of all kinds.  Breads can either be a great accompaniment to any dish, or they can also be a meal in and of themselves as well.  When I made my elk pasta dish, I also made some huckleberry bread that allowed me to use the rest of our wild huckleberries we gathered from our backyard.

Granted the huckleberry bread is a sweeter quick bread that I normally would serve more with salads or as a breakfast bread, but it actually went pretty well with the elk pasta too.  At least I think so anyway.  I am always thinking outside the box and am always looking at things in different, often unexpected angles.  Never be afraid to try something new.  That’s what makes life fun and interesting.  🙂


Huckleberry Bread


Preheat the oven to 350* F or 180* C

Spray a 9×5 loaf pan with cooking spray


2-3 cups huckleberries

4 eggs

1 cup vegetable oil

1 cup milk

3 cups flour

2 cups sugar

1 tsp baking soda

1 tsp salt


Mix the flour, salt, baking soda and huckleberries together and set aside.

Then whisk together the eggs, milk, cooking oil and sugar.  Once everything is thoroughly mixed, add it to the flour mixture and gently fold everything together.  You do not want to crush the huckleberries.  Once everything is combined, pour it into the prepared loaf pan and make sure it is evenly spread out.


Bake for 1 hour, or until it is firm to the touch and a toothpick comes out clean, and the bread is nice and golden brown.  If the bread is browning too much before it is completely cooked, top it with some aluminum foil and continue to bake until it is done.

Let it cool completely before removing it from the pan and slicing.  If you like, slather it with creamy, soft butter, and it will just melt in your mouth.  This bread is so moist and flavorful.


Stay safe and stay well Everyone.  ‘Til next time.





Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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