BLUEBERRY MINI LOAVES
Makes 4 (5 1/2-inch) loaves
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Spray 4 (5 1/2-inch) loaf pans with nonstick baking spray with flour. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a medium bowl, whisk together flour and next 3 ingredients. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition; gently stir in blueberries. Spoon batter into prepared pans. Bake for 28 to 32 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool for 30 minutes on wire racks; serve warm.
BLUEBERRY MINI LOAVES
These mini loaves are excellent for smaller portions of a delicious blueberry bread loaf, but especially good for a school bake sale. A recipe adapted from Mott's Applesauce, a healthier way to bake. Enjoy.
Provided by pink cook
Categories Breads
Time 50m
Yield 16 mini loaves, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Prepare 16 mini loaf pans with cooking spray and flour; set aside.
- (Note: I use petite loaf pans with capacity for 9 loaves, size 2 1/2 x 3 3/8 x 1 1/2 in; or use the mini loaf pan with capacity for 6 loaves, size 4 1/2 x 2 1/2 x 1 1/2 in, from Wilton Brand that you can buy at any local arts and crafts store).
- In a mixing bowl, combine flour, blueberries, sugar, baking powder, lemon peel, and salt; set aside.
- In another mixing bowl, combine applesauce, whole eggs, oil, and milk. Mix with the flour mixture.
- Beat egg whites and fold into dry and wet mixtures, stirring until moistened. Spoon each loaf pan with three ounces batter or about half cup of batter. Bake for 20-25 minutes, or until tops are browned.
- Note: Calories 209 and 3.7 Weight Watchers points.
Nutrition Facts : Calories 230.9, Fat 4.7, SaturatedFat 0.7, Cholesterol 24.3, Sodium 261, Carbohydrate 43.6, Fiber 1.6, Sugar 18.3, Protein 4.5
BERRY MINI BREADS
A package containing this buttery, sweet-tart bread and its recipe was dropped at our doorstep one evening during the holidays. It was so tasty that it became a tradition at our house. Now we also leave the same gift on many doorsteps throughout the Christmas season. -Heidi Naylor, Boise, Idaho
Provided by Taste of Home
Time 35m
Yield 4 loaves.
Number Of Ingredients 10
Steps:
- In a bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. , Combine dry ingredients; add to the creamed mixture alternately with buttermilk. Stir in cranberry sauce and blueberries. Pour into four greased 5-3/4x3x2-in. loaf pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 115 calories, Fat 3g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 169mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
BANANA BLUEBERRY MINI LOAVES
These loaves are so good! They keep well in the freezer. I like to store my overly ripe bananas in the freezer so I always have some on hand for bread. They (bananas) look pretty gross when you thaw them out, but they work great!
Provided by georgi
Categories Quick Breads
Time 55m
Yield 4 mini loaves
Number Of Ingredients 10
Steps:
- Preheat oven 350.
- Grease and flour bottoms only of 4 mini loaf pans.
- (I use nonstick and skip this step)/ In a large bowl combine oil and sugar.
- Beat in bananas, yogurt, vanilla and eggs blending well.
- Add flour, salt and baking soda and mix just until moistened.
- Gently fold in blueberries.
- Pour into pans.
- Bake 40-50 minutes.
BLUEBERRY LOAF
An easy-to-make, delicious blueberry loaf that works equally well with fresh or frozen blueberries.
Provided by Meg
Categories Bread Quick Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Mix flour, sugar, baking powder, and salt in a large bowl. Stir milk, oil, egg, and vanilla extract into flour mixture until batter is just blended. Gently fold blueberries into batter; pour into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.
Nutrition Facts : Calories 167.7 calories, Carbohydrate 27.8 g, Cholesterol 16.3 mg, Fat 5.4 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 116 mg, Sugar 14.9 g
BLUEBERRY BREAD I
Bread with blueberries in it. This bread is very good right out of the oven, or toasted.
Provided by Barbara Williams
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- 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 F (175 degrees C) for 50-60 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.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 44.4 g, Cholesterol 32.6 mg, Fat 8.2 g, Fiber 1.5 g, Protein 5.8 g, SaturatedFat 1.3 g, Sodium 377.2 mg, Sugar 19.1 g
LEMON BLUEBERRY BREAD
Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. -Julianne Johnson, Grove City, Minnesota
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 14
Steps:
- In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest. , Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm bread. Cool completely.
Nutrition Facts : Calories 181 calories, Fat 7g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 149mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
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