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.
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.