This is a great quick bread to make anytime, but especially good when blueberries are in season. This recipe makes a very good Blueberry Quick Bread right out of the oven, or toasted and topped with butter and/or jam. Walnuts add a nice taste and crunch, but can be omitted.
1/2 cup liquid gg substitute OR 2 eggs
1 cup white sugar
1 cup milk
3 tablespoons vegetable oil
3 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
1 cup fresh blueberries
1/2 cup chopped walnuts (optional)
Mix together beaten eggs with the sugar. Add milk and melted shortening or vegetable oil.
Sift together flour, salt, and baking powder. Combine mixtures, stirring only until blended.
Carefully fold in fresh or frozen blueberries and broken walnut pieces.
Pour into greased 5 x 12 inch loaf pan. Bake at 350 degrees for 50 to 60 minutes.
Cool in pan but try to turn it out of pan before it is totally cool. It will be easier to remove. Can also be made in a normal size loaf pan or can be made into 2 pans.
Recipe makes one, 5 x 12-inch loaf.
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