Blueberry Oatmeal Bread

Sugar and spice and everything nice! Bake a sweet loaf with blueberries and oats too.

Prep Time: 15 min
Total Time: 3 hours 20 min
Makes: 1 loaf (20 slices)

(20 ratings)

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2/3	cup packed brown sugar
3/4	cup milk
1/2	cup vegetable oil
2	eggs
2 1/4	cups Gold Medal® all-purpose flour
1	cup quick-cooking or old-fashioned oats
3	teaspoons baking powder
1	teaspoon ground cinnamon
1/4	teaspoon salt
1	cup fresh or Cascadian Farm® organic frozen blueberries (thawed and drained)

1.	Heat oven to 350ºF. Grease bottom only of 8- or 9-inch loaf pan.
2.	In large bowl, mix brown sugar, milk, oil and eggs with spoon. Stir in remaining ingredients except blueberries; beat 30 seconds. Fold in blueberries. Pour into pan. Sprinkle with additional oats if desired.
3.	Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Did You Know

You can store quick breads tightly wrapped in the freezer up to two months.

Nutrition Information:

1 Slice: Calories 160 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 20mg; Sodium 115mg; Total Carbohydrate 22g (Dietary Fiber 1g, Sugars 8g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 6% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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