Blueberry Bread, Payne’s Pantry, by Anne Payne
Here us a quick and refreshing holiday bread for breakfast or snacking, Blueberry Bread.
2 loaf pans, sprayed with vegetable
cooking spray, such as PAM
Large mixing bowl
Large cooking spoon
Foil to cover cookie sheet
Cookie sheet for loaf pans
3/4 c buttermilk
1 large egg
1/4 c vegetable oil
2 c all-purpose flour
3/4 c packed brown sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground nutmeg
1 c fresh blueberries (or thawed
frozen, but fresh is best)
Preheat oven to 350 degrees. Prepare loaf pan(s).
Combine buttermilk, egg, and oil in large bowl, mixing well. Add flour, brown sugar, baking powder, baking soda, salt, and nutmeg. Stir until blended. Slowly and gently fold in
blueberries. The batter will be stiff.
Pour the batter into one or two loaf pans, depending upon size of loaf pans. Do not fill them all the way to top. Just a little over half full is best. I always place the loaf or loaves on a cookie sheet, usually foil-covered, to avoid oven spills. Bake 60-65 minutes or until toothpick comes clean when placed in middle of loaf. Cool 15 minutes in pan. Then, place on wire rack to cool completely. Yummy, but watch for blueberry stains on fingers, hands, and face!