BLUEBERRY OATMEAL BREAD

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15 min Prep
3 hr 20 min Total
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20 Servings

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Sugar and spice and everything nice! Bake a sweet loaf with blueberries and oats too.


Ingredient List
  • Small check mark in a circle icon2/3 cup packed brown sugar
  • Small check mark in a circle icon3/4 cup milk
  • Small check mark in a circle icon1/2 cup vegetable oil
  • Small check mark in a circle icon2 eggs
  • Small check mark in a circle icon2 1/4 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1 cup quick-cooking or old-fashioned oats
  • Small check mark in a circle icon3 teaspoons baking powder
  • Small check mark in a circle icon1 teaspoon ground cinnamon
  • Small check mark in a circle icon1/4 teaspoon salt
  • Small check mark in a circle icon1 cup fresh or Cascadian Farm™ Frozen Organic Blueberries (thawed and drained)
Preparation
  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
  • You can store quick breads tightly wrapped in the freezer up to two months.