Wednesday, May 22, 2013
Blueberry Oatmeal Bread
I am always game to try a new version of quickbread - especially when I can make it even healthier by using white whole wheat flour and yogurt in place of some of the fat. This bread also has the added bonus of oats and blueberries. You'll never even know it's healthier because it's SO delicious. It's a great way to start the day!
Start by coating the blueberries with a tablespoon of flour. This will ensure that they don't all sink to the bottom of the pan.
Like most quick breads, this one can be whipped up using just a wooden spoon! No mixer required. In a large bowl, combine the white whole wheat flour, sugar,
baking powder and salt. Add in the melted butter,
yogurt, eggs and vanilla, and mix just until combined. Then stir in the oats.
Gently stir in the blueberries. Transfer the batter into a parchment lined loaf pan. (Is it just me or is parchment super difficult to deal with - especially in a pan? Aargh!)
Bake for 50-55 minutes or until golden brown. Let the bread cool in the pan for 5 minutes, then use the parchment paper to remove the bread from the pan and cool on a wire rack.
Whether you serve this bread warm or at room temperature, you will love it, and so will everyone who tries it!
One year ago: Banana Bread Pancakes
Two years ago: Lemon Ricotta Blackberry Muffins
Three years ago: Almond Pear Coffee Cake
Four years ago: Fruited Pork and Veggie Kebabs
Find more great stuff at Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Wednesday Extravaganza, Wicked Good Wednesday, What's Cooking Wednesday (#2), Full Plate Thursday, Pennywise Platter, Thursday's Treasures, Foodie Friday, Food on Fridays, Foodie Friday (#2), Friday Flash, Ingredient Spotlight.
Blueberry Oatmeal Bread
1 cup blueberries
2 cups plus 1 Tbsp. white whole wheat flour
1 cup sugar
2 tsp. baking powder
1 tsp. salt
1 cup Greek (plain or vanilla) yogurt
5 Tbsp. butter, melted and cooled slightly
1 tsp. vanilla
1/2 cup oats
In a small bowl, toss blueberries with 1 tablespoon flour to keep blueberries from sinking.
In a large bowl, whisk 2 cups flour, sugar, baking powder and salt. In a large measuring cup, mix yogurt, eggs, melted butter and vanilla together and then fold into the dry ingredients. Add the blueberries and oats and gently combine.
Scrape the mixture into a parchment-lined loaf pan. Bake at 375 for 50-55 minutes and golden brown. When the bread is done, a toothpick inserted into the center will come out clean. Remove from the oven and cool in the pan for 5 minutes then lift out of the pan and cool completely on a wire rack. Serve warm or at room temperature.
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