Cherokee Huckleberry Bread Recipe - Native American Cuisine

Cherokee Huckleberry Bread

Cherokee Huckleberry Bread Recipe - Native American Cuisine
Region / culture: Native America | Preparation time: 15 minutes | Cooking time: 40 minutes | Servings: 8


Cherokee Huckleberry Bread
Cherokee Huckleberry Bread

Cherokee Huckleberry Bread is a delicious and unique bread recipe that incorporates the sweet and tart flavors of huckleberries. This bread is perfect for breakfast, brunch, or as a snack with a cup of tea or coffee.


The Cherokee people have a long history of using huckleberries in their traditional recipes. Huckleberries are native to North America and have been a staple in Cherokee cuisine for centuries. This bread recipe is a modern twist on a classic Cherokee dish, combining the flavors of huckleberries with a sweet bread base.


How to prepare

  1. In a bowl, cream together eggs, butter, and sugar.
  2. Next, add flour, milk, and vanilla to the mixture.
  3. To prevent the berries from sinking to the bottom, sprinkle some flour over them.
  4. Gently fold the berries into the mixture.
  5. Transfer the mixture into a baking pan and bake in the oven at 350°F (177°C) for about 40 minutes or until fully cooked.


  • Substitute blueberries or raspberries for the huckleberries for a different flavor profile.
  • Add a sprinkle of cinnamon or nutmeg to the batter for a warm and spicy kick.

Cooking Tips & Tricks

Be sure to cream the eggs, butter, and sugar together thoroughly to ensure a light and fluffy texture.

- Folding the huckleberries into the batter gently will help prevent them from breaking and bleeding into the bread.

- Sprinkling flour over the huckleberries before folding them into the batter will help them stay suspended throughout the bread.

Serving Suggestions

Serve Cherokee Huckleberry Bread warm with a pat of butter or a drizzle of honey for a sweet and indulgent treat.

Cooking Techniques


Ingredient Substitutions

If you don't have self-rising flour, you can make your own by adding 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to every cup of all-purpose flour.

- You can use frozen huckleberries if fresh ones are not available.

Make Ahead Tips

Cherokee Huckleberry Bread can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.

Presentation Ideas

Serve Cherokee Huckleberry Bread on a rustic wooden cutting board or plate for a charming and homey presentation.

Pairing Recommendations

Enjoy Cherokee Huckleberry Bread with a cup of hot tea or coffee for a cozy and comforting snack.

Storage and Reheating Instructions

Store any leftover Cherokee Huckleberry Bread in an airtight container at room temperature for up to 3 days. To reheat, simply pop a slice in the microwave for a few seconds or toast it in a toaster oven.

Nutrition Information

Calories per serving

Each serving of Cherokee Huckleberry Bread contains approximately 220 calories.


Each serving of Cherokee Huckleberry Bread contains approximately 35 grams of carbohydrates.


Each serving of Cherokee Huckleberry Bread contains approximately 8 grams of fat.


Each serving of Cherokee Huckleberry Bread contains approximately 3 grams of protein.

Vitamins and minerals

Huckleberries are a good source of vitamin C and antioxidants, which can help boost the immune system and protect against free radicals.


This recipe contains dairy (butter) and eggs.


Cherokee Huckleberry Bread is a delicious treat that is relatively low in calories and provides a good source of carbohydrates and fats.


Cherokee Huckleberry Bread is a delightful and flavorful bread recipe that celebrates the traditional flavors of huckleberries. With a light and fluffy texture and bursts of sweet and tart berries throughout, this bread is sure to become a new favorite in your baking repertoire.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a simple recipe for Cherokee Huckleberry Bread that I had stumbled upon in an old cookbook that had been passed down to me from my own grandmother. The recipe was handwritten on a yellowing piece of paper, the ink faded with age. As I read through the ingredients and instructions, I could almost smell the sweet aroma of huckleberries baking in the oven.

I had always been drawn to recipes that had a story behind them, and this one was no exception. The recipe had been given to my grandmother by a Cherokee friend many years ago. She had passed it down to my mother, who in turn had given it to me. I felt a sense of connection to my ancestors as I held that piece of paper in my hands, knowing that I was about to recreate a dish that had been a part of my family's history for generations.

I had never made Cherokee Huckleberry Bread before, but I was eager to try. I gathered all the ingredients together – flour, sugar, baking powder, salt, eggs, milk, melted butter, and of course, fresh huckleberries. I had picked the huckleberries myself from the bushes that grew wild in the woods near my home. They were small and sweet, with a deep purple color that stained my fingertips as I washed them in the sink.

As I mixed the batter together, I thought about the Cherokee woman who had first shared this recipe with my grandmother. I imagined her standing in her kitchen, her hands moving deftly as she measured out the ingredients and stirred the batter. I wondered what her life had been like, living in harmony with the land and the seasons, gathering wild berries and herbs to sustain her family.

The aroma of the huckleberry bread baking in the oven filled my kitchen, making my mouth water in anticipation. When it was finally done, I pulled it out of the oven and let it cool on a wire rack. The bread was a beautiful golden brown, studded with plump purple berries that burst with sweetness when I bit into them.

I sliced a piece of the bread and took a bite, savoring the flavors of the huckleberries mingling with the buttery richness of the bread. It was delicious – sweet and tangy, with a hint of tartness from the huckleberries. I could taste the love and history that had gone into this recipe, passed down through generations and now shared with me.

I thought about the Cherokee woman who had given this recipe to my grandmother, and I felt a deep sense of gratitude and connection to her and to my own roots. Cooking this bread had brought me closer to my family history, to the land, and to the traditions that had shaped me.

As I savored another bite of the huckleberry bread, I made a promise to myself to pass this recipe down to my own grandchildren someday. I wanted them to know the story behind this simple yet delicious dish, to feel the connection to their ancestors and the land that had nurtured them.

And so, as I finished my last bite of Cherokee Huckleberry Bread, I smiled to myself, knowing that I had honored the legacy of the Cherokee woman who had shared this recipe with my family so many years ago. And I knew that with each bite of this bread, I was keeping that connection alive for generations to come.


| Egg Recipes | Native American Desserts | Native American Recipes | Native American Snacks | Self-rising Flour Recipes |

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