Blueberry Oatmeal Bread

  • Prep Time 15 min
  • Total Time 3 hr 20 min
  • Servings 20

Ingredients

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)

Directions

  • 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.

Notes










Tips

Expert Tips

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

Nutrition Information

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.