Berry Batter Bread

Dried fruit and a vanilla glaze add a touch of sweetness to this breakfast bread.





1 loaf, 12 slices

Prep Time

20 minutes

Rise Time

45 to 60 minutes

Bake Time

35 to 45 minutes


  • 2-2/3 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 3/4 cup water
  • 1/4 cup shortening
  • 2 eggs
  • 3/4 cup dried blueberries
  • 3/4 cup dried cranberries
  • Vanilla Glaze
  • 1-1/2 cups powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 3 to 4 teaspoons half & half


Combine 2 cups flour, undissolved yeast, sugar and salt in large mixer bowl. Heat water and shortening to very warm (120° to 130°F). Add water/shortening mixture and eggs to flour. Beat on low speed for 30 seconds; increase to medium speed and beat for 3 minutes. Stir in remaining 2/3 cup flour and dried fruit.

Pour batter into greased 9 x 5-inch loaf pan. Cover with plastic wrap sprayed with cooking spray. Let rise in warm draft-free place until doubled, about 45 to 60 minutes.

Bake in preheated 350°F oven for 35 to 45 minutes until golden brown. Cover with foil if browning too rapidly. Remove from pan and cool on wire rack.

Combine all Vanilla Glaze ingredients and drizzle over cooled bread.