Blueberry Oatmeal Quick Bread

You can never have too many bread recipes, so give Blueberry Oatmeal Quick Bread a try. For 65 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 375 calories, 8g of protein, and 13g of fat each. 840 people found this recipe to be flavorful and satisfying. This recipe from Foodie Crush requires oats, salt, sugar, and flour. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 40%. If you like this recipe, you might also like recipes such as Oatmeal Whole Wheat Quick Bread, Blueberry Quick Bread, and Blueberry Quick Bread.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 375F. Spray a 95-inch loaf pan with baking spray or canola oil and line with parchment paper, or lightly butter the pan and dust with a spoonful of flour. In a large mixing bowl, whisk the flour, sugar, baking powder, and salt. In a separate bowl, use a fork to mix together the yogurt, eggs, melted butter, and vanilla, then fold into the dry ingredients. Mix in the oats then gently fold in the blueberries, reserving a few to dot the top of the batter. The batter should be thick and a little sticky. Scrape the mixture into the loaf pan. Bake for 45-55 minutes or until golden brown and when a toothpick inserted into the bread comes out clean. Remove from the oven and cool in the pan for 10 minutes, then transfer to a wire rack to continue cooling. Serve warm or at room temperature. The bread will be more firm after it has cooled completely.

 

Step by step:

1. Preheat the oven to 375F. Spray a 95-inch loaf pan with baking spray or canola oil and line with parchment paper, or lightly butter the pan and dust with a spoonful of flour.

2. In a large mixing bowl, whisk the flour, sugar, baking powder, and salt. In a separate bowl, use a fork to mix together the yogurt, eggs, melted butter, and vanilla, then fold into the dry ingredients.

3. Mix in the oats then gently fold in the blueberries, reserving a few to dot the top of the batter. The batter should be thick and a little sticky.

4. Scrape the mixture into the loaf pan.

5. Bake for 45-55 minutes or until golden brown and when a toothpick inserted into the bread comes out clean.

6. Remove from the oven and cool in the pan for 10 minutes, then transfer to a wire rack to continue cooling.

7. Serve warm or at room temperature. The bread will be more firm after it has cooled completely.

Nutrition Information:

covered percent of daily need