Blueberry Breakfast Bread

Blueberry Breakfast Bread

I love this bread.  I have been making this bread for approximately 10 years.  This recipe is very good and has healthy ingredients.  Enjoy, but mainly have fun!

Prepare 2 – 7 ½ X 3 ¾ X 2 ¼ loaf pans with a non stick spray coating, place aside until ready to fill

 

Mix the following ingredients

¼ cup packed brown sugar
1/3 cup of sweet n low
1/3 cup olive oil – I only purchase Extra Virgin Olive Oil
1 large egg – I use Egglands Best
1 ½ cups fat free half and half
2 teaspoons vanilla
 

In separate bowl measure and stir by hand

1 ½ cups whole wheat flour
1 cup of cake flour – do not sift before measuring.  Using cake flour makes the bread light and not too heavy.
1/2 teaspoon of soda
1 teaspoon salt
1 tablespoon fresh baking powder
1 cup of coarsely chopped pecans
2 teaspoons of cinnamon
2 cups of fresh blueberries

Gently mix the wet and dry ingredients by hand until well incorporated.  Add the blueberries last, fold gently as to not beating up the blueberries into pieces.

 

Pour batter equally into the 2 separate loaves.

Bake in a 350 degree preheated oven for 30 minutes until tested with toothpick comes out clean.  Do not over bake.  Bread will be nicely golden brown.

 
This is so good in the morning, you can slice and place in the microwave to warm, or in a toaster oven.   This is very good as is or if you wish, you can add butter, or cream cheese to your bread.

Keep the bread in the refrigerator.  I like to make multiple loaves and keep one in the refrigerator and freeze the remaining loaves until ready to use.