Blueberry Breakfast Bread2014-06-10
- Yield : 9"x9" pan
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
So I was sitting on our deck, dreaming about the fresh blueberries I had just picked up, and all of a sudden it hit me: blueberry bread! To be fair, this is somewhere between blueberry bread and blueberry cake, but it has just the right sweetness (with no refined sugar), the right crumb (see above), and is unbelievably moist (especially for gluten-free baked goods that sometimes suffer in that department). It is without a doubt one of the best vegan, gluten-free sweet treats I have made yet, and to top it off, so simple. It’s a really basic recipe, so feel free to add more cinnamon, nuts, extra fruit, crumbs, etc, and know you can use ANY berry or fruit and it would be delicious.
- 2 cups Bob's Red Mill Gluten-Free All Purpose Flour (or all purpose wheat flour)
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 1/2 tsp vanilla extract
- 1 cup non-dairy milk (I used almond)
- 1/2 cup maple syrup
- 1/3 cup oil (I used avocado, but any neutral oil or melted coconut would be ok), if you prefer oil-free you can try applesauce instead
- 1 1/2 cups fresh blueberries
Preheat oven to 400 degrees, and lightly oil 9"x9" pan or standard loaf pan. Mix all dry ingredients in a mixing bowl. Add all wet ingredients and stir together just until most lumps disappear. Add blueberries and stir to fold in.
Pour into baking pan and bake for 20-25 min (9"x9" pan) or until knife inserted into center comes out clean, and top is golden brown. Let cool before cutting, and enjoy!
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