I love creating easy and fast breakfast recipes, and this Blueberry Breakfast Bread is perfect because it freezes great (and makes 2 loaves). Just thaw the bread for a quick breakfast. If you prefer a fruit other than blueberries, you can easily substitute the blueberries for 2 cups of your favorite fruit (chopped).
Preheat oven to 350 degrees F and grease two 9 x 5” loaf pans. Combine the flour, sugar, cinnamon, salt and baking soda in a large bowl and mix well. Then, in a medium bowl, blend oil and eggs into blueberries.
Add the blueberry mixture to the flour mixture, blending until dry ingredients are just moistened. Divide the batter into 2 pans and bake for 50 minutes (or until a toothpick inserted in the center of each loaf comes out clean).
Blueberry Breakfast Bread Recipe
Ingredients
- 2 cups fresh blueberries
- 3⅛ cups all-purpose flour
- 2 cups white sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ¼ cups vegetable oil
- 4 eggs, beaten
Instructions
- Preheat oven to 350 degrees F.
- Grease two 9 x 5” loaf pans.
- Combine flour, sugar, cinnamon, salt and baking soda in a large bowl; mix well.
- In a medium bowl, blend oil and eggs into blueberries.
- Add blueberry mixture to flour mixture, blending until dry ingredients are just moistened.
- Divide batter into pans.
- Bake in preheated oven for 50 minutes, or until a toothpick inserted in the center of each loaf comes out clean.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 488Total Fat: 25gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 62mgSodium: 306mgCarbohydrates: 62gFiber: 2gSugar: 36gProtein: 6g
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