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Blueberry Mojito Tea Bread

Blueberry Mojito Tea Bread

wisweetp

"I love mojitos and had some blueberries to use. Since I was in a baking mood rather than a cocktail mood, I created a way to use those flavors in a quick bread. We love it."
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Ingredients

1 h 50 m servings 254 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 298 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 2 3x7-inch loaf pans. Whisk together the all-purpose flour, whole wheat flour, salt, and baking powder in a mixing bowl; set aside.
  2. Beat the eggs, sugar, sucanat, grapeseed oil, half-and-half cream, rum extract, vanilla extract, lime zest, and spearmint with an electric mixer in a large bowl until smooth. Stir in the flour mixture until just moistened, then stir in the blueberries, and pour into the prepared loaf pans. Sprinkle the tops evenly with the turbinado sugar.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Footnotes

  • Cook's Note
  • You can substitute any flours or sugars in the mixture as well as flavorings to suite your taste. We love the blueberries and lime together, but lemon is also good. This loaf keeps well if wrapped securely in plastic. It's never lasted more than 3 days in my household, but it stays nice and moist during that time.

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Reviews

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Overall, this was a good start and a very creative idea, but rather bland. I made a few modifications to the recipe (see below). If I made this again, I would also use less sugar, the juice of t...

This is an interesting bread, and I went with it bc I wanted something different and had blackberries to use. Yes, I know, it calls for blueberries, but none of my blackberry recipes did it for...

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