Blueberry Oat Bread
Allow me to tantalize your taste buds with this scrumptious loaf of freshly baked bread, each bite bursting with summer-fresh blueberry goodness! This mouth-watering quick bread is the perfect choice for jazzing up your kids’ lunchboxes or when you feel like treating yourself to a yummy snack….just because. Oh and for breakfast, you really must try a lightly toasted slice spread with butter or cream cheese! Can you say H-E-A-V-E-N-L-Y? PSSST… While blueberries are in season, consider baking several loaves to tuck into the freezer for holiday gift giving!
Yield: 1 loaf (about 12 slices)
Recipe Adapted from: Blueberry-Oat Quick Bread from the kitchn
Yield: 1 loaf (about 12 slices)
Recipe Adapted from: Blueberry-Oat Quick Bread from the kitchn
Ingredients
- Olive oil spray or butter for greasing pan
- White whole wheat flour for bottom of pan
Topping
- 1 tablespoon organic cane sugar coconut palm sugar or regular cane sugar-okay
- 1/8 teaspoon cinnamon
Dry Ingredients
- 2 cups white whole wheat flour see MPM Mini-Bites
- 1/2 cup old-fashioned or rolled oats not steel-cut or quick-cooking
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup fresh or frozen blueberries
- 2 eggs lightly beaten
- 2/3 cup organic cane sugar coconut palm sugar or regular cane sugar ok
- 4 tablespoons unsalted butter melted
- 1 cup buttermilk regular or reduced-fat
- 1 1/2 teaspoons pure vanilla extract
- 2 teaspoons lemon zest optional
Instructions
- Preheat oven to 350 degrees F. Lightly coat an 8 x 4-1/2 x 3-inch (or similar size) loaf pan with olive oil spray. (or lightly grease with butter) Flour bottom of pan.
- In a small bowl, combine topping ingredients. Set aside.
- In a large bowl, measure out 2 cups of flour. Remove 2 tablespoons to a small bowl; toss with blueberries. (prevents sinking)
- To remaining flour, add balance of dry ingredients, stirring well.
- In another large bowl, stir together beaten eggs, sugar, melted butter, buttermilk and vanilla extract.
- Fold egg mixture into dry ingredients, stirring just until flour disappears. (do not over-mix)
- Gently fold flour-coated blueberries into batter.
- Scrape batter into prepared pan. Sprinkle with topping.
- Bake for 50 to 55 minutes (rotating pan half-way through) or until a toothpick inserted into center comes out clean. Top of bread should also be nicely browned. Remove from oven to a rack. Cool for 10 minutes in pan. Note: top of bread may crack a bit in the center. (okay)
- With a sharp knife, carefully loosen bread around edges; remove from pan.
- Let bread finish cooling for at least 20 minutes on a rack before slicing.
Notes
Make Ahead and Storage Tips: store bread tightly covered in the refrigerator for up to 1 week. Bread slices may also be wrapped individually and frozen for up to 3 months for a readily available, portion-controlled treat.
I have used King Arthur’s White Whole Wheat Flour extensively for baking cookies, bars, muffins and quick breads with wonderful results. This flour can be substituted on a cup per cup basis for all-purpose white flour and is a great way to add nutty whole-grain flavor and fiber as well as a pleasing texture and “crumb” to many of your baked goods.
Need to go gluten-free? Substitute an equal amount of gluten-free baking flour mix such as Bob’s Red Mill, Trader Joe’s or King Arthur plus 1/2 + 1/4 teaspoon xanthan gum in place of the white whole wheat flour. (But do make sure the rest of your dry ingredients are gluten-free as well.)
Need dairy-free? In place of buttermilk, stir together 1 cup (minus 1 1/2 teaspoons) unsweetened almond or coconut milk plus 1 1/2 teaspoons apple cider vinegar or lemon juice. (mixture will slightly curdle-ok) Swap the 4 tablespoons melted butter with 1/4 cup almond oil or 1/4 cup melted coconut oil.
Other delicious quick breads to try: Cinnamon Streusel Bread, Banana Applesauce Bread and Banana Chocolate Chip Bread.
