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Blueberry Bread I
SUBMITTED BY:
Barbara Williams
PHOTO BY:
jezebelsk
"Bread with blueberries in it. This bread is very good right out of the oven, or toasted."
RECIPE RATING:
Read Reviews
(83)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
1 Hr
READY IN
1 Hr 10 Min
Original recipe yield 1 - 5 x 12 inch loaf
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 eggs
1 cup white sugar
1 cup milk
3 tablespoons vegetable oil
3 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
1 cup fresh blueberries
1/2 cup chopped walnuts
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DIRECTIONS
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.
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REVIEWS
Reviewed on Jun. 7, 2008 by
GodivaGirl
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GodivaGirl
Jun. 7, 2008
DELICIOUS! I used fresh blueberries from my garden, added 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, used 1/2 brown sugar and 1/2 white. Before adding my blueberries, I coated them in a small amount of flour to keep their shape when adding to the batter. I hand stirred in the berries. My batter was very thick! This bread rises high due to the amount of baking powder used, so make sure your oven racks are spaced apart well. I made 3 mini loaf pans and baked for 25-35 minutes. Very moist and flavorful!!! Will make again.
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34 users found this review helpful
DELICIOUS! I used fresh blueberries from my garden, added 1/4 teaspoon cinnamon, 1/8 teaspoon...
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Reviewed on Oct. 29, 2002 by CSANDST1
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CSANDST1
Oct. 29, 2002
This bread is pretty good. Pretty mild in flavor though so next time I think I'll add cinnamon and/or vanilla. To save on fat and calories I cut sugar to 3/4 c.; used 1 c. whole wheat pastry flour + 2 c. all-purpose flour; used 2T applesauce + 1T vege. oil; used 2 c. blueberries and omitted nuts. Baked in a 9x5 pan and it took forever to bake--about 1 1/2 hours.
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22 users found this review helpful
This bread is pretty good. Pretty mild in flavor though so next time I think I'll add...
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Reviewed on Oct. 29, 2002 by
KATHY
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KATHY
Oct. 29, 2002
This is a great recipe! I made 4 loaves in 2 days because it disappeared so fast. I left out the nuts and increased the berries to 2 cups. I also added an extra 1/2 cup of sugar as the b. berries I had were tart. I used standard loaf pans(2) and baked 45mins Delicious!!!!!!
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17 users found this review helpful
This is a great recipe! I made 4 loaves in 2 days because it disappeared so fast. I left out...
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Reviewed on Mar. 28, 2003 by AJ
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AJ
Mar. 28, 2003
I left out the nuts because I didn't have any and I topped the bread with a bit of cin. sugar. This is like a muffin in bread form and not too sweet. Recommended
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14 users found this review helpful
I left out the nuts because I didn't have any and I topped the bread with a bit of cin. sugar....
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Reviewed on Mar. 28, 2003 by
KTMAY
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KTMAY
Mar. 28, 2003
My family really enjoyed this! I was glad that I followed the suggestion of others and added vanilla and cinnamon! I just love this site!
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11 users found this review helpful
My family really enjoyed this! I was glad that I followed the suggestion of others and added...
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Reviewed on Mar. 28, 2003 by MAKOAK
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MAKOAK
Mar. 28, 2003
This bread went over great at the daycare center where I work. I made a few modifications by adding more blueberries and using 25% less flour per serving. I also added larger amount of cinnamon into batter. I made a topping with butter, cinnamon, and sugar and sprinkled on bread right after I pulled from oven. Great bread recipe. I will make this again
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10 users found this review helpful
This bread went over great at the daycare center where I work. I made a few modifications by...
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Reviewed on Sep. 21, 2003 by JFIESSELER
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JFIESSELER
Sep. 21, 2003
I tried this bread with a 9" loaf pan and it was a disaster. It burned on top but was still batter in the center. Then I tried it with the 12" as recommended and it was perfect! Tastes just like muffins but in a loaf. I sprinkled cinnamon and sugar on top. As others have suggested, it is also good toasted and with butter. My kids love it too. I would suggest adding cinnamon or other flavorings if you prefer more flavorful breads, although we like it as it is.
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8 users found this review helpful
I tried this bread with a 9" loaf pan and it was a disaster. It burned on top but was still...
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Reviewed on Aug. 11, 2006 by
FRAMBUESA
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FRAMBUESA
Aug. 11, 2006
Because of the reviews of this being a bland bread, I used orange juice instead of the milk, added a teaspoon each of vanilla and cinnamon and added maybe 1/2 cup more blueberries. It definitely wasn't bland then, but rather moist and flavorful, with a good texture that was somewhere inbetween a bread and cake. The crust got really crunchy (which I liked) but I ended up baking it for nearly 90 minutes before it was done.
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7 users found this review helpful
Because of the reviews of this being a bland bread, I used orange juice instead of the milk,...
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Reviewed on Apr. 18, 2003 by HAMMYONE
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HAMMYONE
Apr. 18, 2003
I omitted the walnuts from my recipe. I found this recipe to be very basic and nothing special. I probably won't make it again. The taste was o.k. but nothing to write home about. A good recipe if you want a basic and plain bread with blueberries.
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6 users found this review helpful
I omitted the walnuts from my recipe. I found this recipe to be very basic and nothing...
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Reviewed on Apr. 12, 2003 by MICHELLE MURNER
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MICHELLE MURNER
Apr. 12, 2003
This bread is so good! It has a good flavor and tastes like a blueberry muffin, but in a loaf. Just put a little butter on it and it is delicious! Thanks for the recipe.
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6 users found this review helpful
This bread is so good! It has a good flavor and tastes like a blueberry muffin, but in a...
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