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Blueberry Nut Bread 4 Recipe

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Ingredients

3 cups flour
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon Salt
1 cup milk
2 eggs, slightly beaten
2 tablespoons vegetable oil
1 teaspoon grated lemon or orange rind
1/2 teaspoon nutmeg
1 cup chopped nuts
1 cup Blueberries

Directions

In a large bowl sift together flour, sugar,baking powder, and salt, set aside.

In small bowl combine milk, eggs, oil and grated rind, beat until mixed.

Add milk mixture to dry ingredients mixing just until moist.

Stir in nuts and carefully fold in blueberries.

Spoon into greased and floured 9x5 loaf pan.

Let stand for 20 minutes at room temperature.

Bake at 350 degree oven for 1 1/4 to 1 1/2 hours or until loaf tests done.

Cool in pan about 30 minutes.

Remove from pan and cool completely.

Makes 1 loaf.

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Blueberry Recipes Collection

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Homemade Blueberry Nut Bread is easy to prepare and tastes great. Blueberry Nut Bread serves as either a breakfast bread or dessert bread. Follow these simple instructions to create a bread that your family will love.

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Glossary Terms

cranberry and blueberry bread Glossary Term

A type of yeast bread made with white flour that is loaded with cranberries and blueberries. The berries make the bread moist and provide a slight sweetness and tartness.

hawaiian sweet bread Glossary Term

A type of bread that originated in Hawaii in the late 1950s, developed specifically by the Taira family of Hilo, who named the bread, “King’s Hawaiian® Sweet Bread." The recipe was inspired by a type of Portuguese sweet bread that was often supplied to sailors who preferred it during their lengthy ocean voyages.

enriched white bread Glossary Term

A type of commercially prepared white bread that is fortified with vitamins and minerals in order to replace the nutrients lost during processing.

kulich bread Glossary Term

A type festival bread that traditionally is served on Russian Easter. The white flour yeast dough is most often enriched with eggs, milk, and butter.

pull-apart bread Glossary Term

A type of bread that is formed into a shape that contains distinct markings or indentations that allow the bread to be “pulled apart” into individual servings.