Blueberry Oatmeal Bread
- 15 Minutes Prep3 Hours 20 Minutes Total
- 20 Servings
- 160 Calories per Serving
Ingredient List
- 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™ Frozen Organic Blueberries (thawed and drained)
Preparation
- Heat oven to 350°F. Grease bottom only of 8- or 9-inch loaf pan.
- 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.
- 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
- You can store quick breads tightly wrapped in the freezer up to two months.
Nutrition Information
Daily Values (Amount per serving)
Total Fat 7g 10%, Saturated Fat 1g 6%, Cholesterol 20mg 7%, Sodium 115mg 5%, Potassium 80mg 2%, Total Carbohydrate 22g 7%, Dietary Fiber 1g 4%, Vitamin A 0%, Vitamin C 0%, Calcium 6%, Iron 6%, Vitamin D 0%, Vitamin E 4%, Thiamin 10%, Riboflavin 8%, Niacin 4%, Vitamin B6 0%, Folic Acid 6%, Vitamin B12 0%, Pantothenic Acid 2%, Phosphorus 6%, Magnesium 4%, Zinc 2%, Selenium 10%, Copper 4%, Manganese 15%
Other Nutrients (Amount per serving)
Calories 160, Calories from Fat 60, Trans Fat 0g, Monounsaturated Fat 1 1/2g, Polyunsaturated Fat 3 1/2g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 8g, Protein 3g, Beta-Carotene 0%, Omega-3 390g, Carbohydrate Choice 1 1/2, Starch 1, Fruit 0, Other Carbohydrate 1/2, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 1
