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Blueberry Oatmeal Bread

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Blueberry Oatmeal Bread
  • Prep 15 min
  • Total 3 hr 20 min
  • Servings 20
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Sugar and spice and everything nice! Bake a sweet loaf with blueberries and oats too.
Updated Dec 14, 2007

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)
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can store quick breads tightly wrapped in the freezer up to two months.

Nutrition

160 Calories, 7g Total Fat, 3g Protein, 22g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Slice
Calories
160
Calories from Fat
60
Total Fat
7g
10%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
115mg
5%
Potassium
80mg
2%
Total Carbohydrate
22g
7%
Dietary Fiber
1g
4%
Sugars
8g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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