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Blueberry Oatmeal Bread

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

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)

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.

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

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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