Blueberry Bread

18 Jul

Ah, Monday. You come so soon. The only thing that is helping me make it through this first day of the work week is a HUGE ass cup of coffee, and a delicious slice of blueberry bread.

Since I am on a “diet” and attempting to eat healthier and less of everything, I decided to scroll through my cookbooks to find a recipe for blueberry bread and edit it to a healthier version of itself. I found a recipe in a Betty Crocker cookbook. However, it had oil in it for added moisture. I figured that was going to cancel out the healthiness of the oats it was calling for. So I decided to substitute some of my homemade cinnamon applesauce that I had canned over the fall the previous year. I also substituted some whole wheat flour for the white flour.

This bread turned out to be fabulous. It wasn’t dry like some breads can occasionally be when using whole wheat flour and replacing the oil with applesauce. It was loaded with cinnamon flavor, had just the right amount of sweetness, and was nice and filling. It’s great plain, spread with some whipped cream cheese, or room temperature butter.

The flours I used are King Arthur brand flours. I LOVE this flour brand. You don’t have to use this particular brand of flour, however I advise on not using the bleached variety of flour. It’s nutrient content is equal to eating a piece of plastic wrap. Choose unbleached all purpose flour at the very least.

This bread freezes very well. If you leave it out on the counter you’re going to want to eat it in about 4 days. As with any fruit bread it can get moldy sooner than you’d like. In the fridge it will keep for roughly 10 days. This recipe is for 2 loaves of bread, so you can freeze one for later or give one away like I did.

Happy Monday everyone!

Blueberry Bread - oh the yumminess

Blueberry Bread


Recipe adapted from Betty Crocker
Yields: two loaves

Ingredients:
1 1/2 cups packed brown sugar
1 1/2 cups milk
1 cup cinnamon applesauce (homemade if you have it)
4eggs
3 cups all-purpose flour                                                                                                                                                                                                                                                                                                                                            1 1/2 cups whole wheat flour
2 cups quick-cooking or old-fashioned oats
2 tablespoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups fresh or frozen blueberries (thawed and drained)
1 cup chopped walnuts (optional)

Directions:
1. Heat oven to 350ºF. Grease bottom only of 2 8-9in  loaf pans.
2. In large bowl, mix brown sugar, milk, oil and eggs with spoon. Stir in remaining ingredients except blueberries and nuts; mix until combined. Fold in blueberries and nuts. Pour into pans. Sprinkle with additional oats if desired.
3. Bake 45 to 60 minutes or until toothpick inserted in center comes out clean . Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing.

NOTE: this took 60 minutes for me. I started testing the bread at 50 minutes in 5 minute increments until it hit 1hr

To freeze: let cool completely. Wrap in a double layer of plastic wrap and freeze for up to 3 months. You can freeze longer, but the flavor of the bread will not be as intense.

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