So this is a recipe for a super easy, super delicious quick berry citrus loaf bread from my friend Jess Reed’s new book, The Baker’s Appendix. Now, it’s true that I’m going out on a bit of a limb here, as up until now I’ve only posted “original” recipes on this here blog. But you know, change is good, and this loaf cake is even better. 
If you do not presently own Jess’ book (aka the most delightful “kitchen companion” for which your baker-self could ever ask), I highly recommend purchasing it tout de suite. It offers up cups to grams conversions for almost every baking ingredient you could imagine, ingredient substitutions (when you realize the quart container in the back of your fridge is actually heavy cream, not buttermilk, and you’re halfway through your recipe for buttermilk pancakes), DIY extracts, food coloring and more.
Oh, and did I mention that it includes a handful of recipes including this berry citrus one? The loaf is not-too-sweet, moist and deeply lemon-y. I filled it with a variety of berries that I froze last summer. I also substituted a yolk for one of the eggs (extra yolk = extra tender and rich cake), and tangy buttermilk for the milk. And though I did not glaze it with the lemon confectioners’ sugar glaze Jess recommends, I think I might next time, as truth be told: my sweet-tooth knows no bounds. 
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