Blueberry Bread
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Bread. It’s a beautiful thing. All floury and chewy and warm and, well, bready. I love bread. So do my kids. My daughter has been known to order a cheeseburger at a restaurant and then eat nothing but the bun. We’re bread people.
This bread is a bit different. It’s full of blueberries. I’ve had banana bread and pumpkin bread, but I’d never had blueberry bread before this. I’m not sure what the heck I was waiting for. This stuff is delicious. It’s also the healthiest dang bread recipe I’ve ever made. Even more shocking, it didn’t start out all super healthy, I adapted the recipe to make it that way. Usually I adapt recipes by adding more butter or sugar, but this time I was replacing oil with applesauce and using whole wheat flour in place of white. I’m not sure what was going on. Alien abduction? Mind control? Who knows.
Even with all the healthifying I did to this recipe, it was still delicious.
The next time I make this I’ll add in a cup of chopped walnuts. Walnuts just belong in fruity breads. It should be a law.
Blueberry Bread
adapted from Betty Crocker
- 2/3 cup packed brown sugar
- 3/4 cup milk
- 1/4 cup applesauce
- 1/4 cup canola oil
- 2 large eggs
- 2 1/4 cups King Arthur white whole wheat flour
- 1 cup rolled oats
- 3 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 cup fresh blueberries
- 1 cup chopped walnuts (optional)
Heat oven to 350 degrees and grease the bottom of an 8 or 9 inch loaf pan.
In the bowl of your mixer, add sugar, milk, applesauce, oil, and eggs. Mix well. Mix in the remaining ingredients except for the blueberries and mix until combined. Fold in the blueberries.
Pour in the loaf pan and bake for 45-55 minutes or until a tester comes out clean. Cool in pan for 10 minutes and then remove from the pan and cool on a wire rack.
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Agreed, I love bread — your loaf looks beautiful. I’ve definitely bookmarked this to make when berries are in season. and healthy too!
Ohhhh my god!! I just love bread, but I’m also a blueberries lover… this is such an amazing recipe!!! Cheers
I totally agree with you about walnuts in fruity breads! This looks amazing!
Good for you for making this bread healthier! White whole wheat is awesome stuff.
I also love bread. I could live on it for long time, if it wasn’t such an unbalanced diet.
Wonderful recipe…will definitely try this weekend.
Any suggestion on how to prevent blueberries from sinking to the bottom of the pan? – looks like your’s didn’t.
P.S. Awesome pics…you’re in my RSS Reader for a long time now
excellent, karly. i’ll admit, i’m the schmo who just eats the burger and leaves the bun, but if the bread in question is fruity and sweet (and nutty–yes to the walnuts!), that’s a different story. i would absolutely love this batch–good on you for making it a bit more thigh-friendly.
my3rdl.org,
The batter for this was pretty thick and I didn’t have any problems with the berries sinking. If you’re worried about it, though, just toss the berries in a bit of flour and that should keep them from sinking.
Enjoy!
Karly
I’m a bread person too! This looks delish!
What beautiful bread!
Yum love your healthy modifications to this loaf! I’m a bread person too.
This looks amazing! I have some frozen blueberries I have to use up – this recipe looks perfect
I’ve never had blueberry bread either! Looks delicious! Now I just need to get blueberries
Had the chance to try it out today and it turned out good.
Made couple of slight changes to the recipe – added a teaspoon of vanilla and replaced 2 tablespoon of wheat with ground flaxmeal. I think next time I will try baking this in 10″ bread pan as there were a couple of spots those weren’t done yet. But other than that this is great recipe..
Thanks Karly!
This bread is excellent, just made it last night! I substituted soy milk for the regular stuff, and just used a half cup of unsweetened (or “no sugar added”) applesauce for the applesauce and oil. It just made the bread more dense, and less fattening;) It was just sweet enough for my tastes, and very filling. And, you were right Karly, the walnuts set off the berries beautifully! Thanks so much for sharing, keep up the great work.
We LOVE this bread. I make it often, and if we don’t eat it, I freeze it, and it tastes GREAT later. AMAZING job.
ive got like 11 bags of frozen blueberries im going to make this bread rright now!!
I have 10lb of blueberries and was looking for a way to use them and came across your bread in my search, it is in the oven now and my home smells wonderful!! I had a smaller loaf pan and ended up being able to make a few muffins also, they are great! My family loves bread and I am always looking for a healthy way to eat!! Thanks so much for your recipes!!
I wasn’t real pleased and neither were my children. It’s kind of bland I think it’s missing vanilla and I’m going to try it will a touch of vanilla.
My family eats the entire loaf as soon as it cools enough to put in thier mouths. It is hard to keep on hand. I use frozen blueberries, and add more then called for. it was good enough to pass out as holiday gifts.
I made this bread last week and it was great!! I added more applesauce and more blueberries and it came out delicious, it was gona in three days, i mostly ate it myself, my husband barely got some pieces. I used bigger square pan and it was just right.
Right not the bread is in the oven again but this time i replaced blueberries with sour cherries, cant wait for the results!
Oh my. I usually never comment, but I have to say that I LOVE this bread! In the past week, I’ve made three loaves and will be making more today. I added in a few tablespoons of ground flaxseed, subbed virgin olive oil for the oil, halved the sugar, and added more blueberries and more applesauce. I also added in an extra tablespoon of cinnamon because the taste wasn’t strong enough without it and a big splash of skim milk because my batter was too stiff. I put on an orange glaze after the bread cooled (freshly squeezed orange juice and powdered sugar), and it looked gorgeous!
I tend to substitute a lot in any recipe, but oh my, thank you THANK YOU THANK YOU!! Everybody (that’s honestly a first) in my house loves this bread-it’s going to become a weekly thing now!
On an off note, I also halved the baking powder and the loaf tasted just fine! Any ideas why it didn’t make a difference? I’ve made the loaf both ways, with the full amount and with half.
Agh, last comment, but I also just used straight up whole wheat flour.
Still tasted amazing.
Wow! That is amazing, it finished baking about 15 mins ago! I used Splenda Brown Sugar instead of regular and made it even healthier! Thanks you
This looks great… I would usually make banana bread and I have just recently made strawberry bread which I love, but I was looking for something different… so thanx for the idea.
LisaMarie