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 hr 20 min
  • Servings 20

Ingredients

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.

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

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