Apparently I decided to take a summer blogging hiatus. So it goes. As with all things, it’s hard to get back into something you’ve gotten out of the habit of doing, so I’m going to be very unceremonious and jump back in.
I whipped this bread up Tuesday night when I was done teaching–it was at once a form of stress relief and a celebration of the fact that my kitchen is no longer a million degrees. It’s a simple quick bread dough made a bit heartier through the addition of some whole wheat flour and oats. The recipe calls for a fair amount of almond extract, which I was a little worried about since almond extract has such a strong flavor. I thought about substituting vanilla, but forged ahead with the recipe as written and was pleasantly surprised by how nice the almond flavor works with the nuttiness of batter and the flavor of the blueberries.
This bread is basically a good, hearty muffin in bread form–it’s got great flavor, it’s filling, and it’s not too sweet, making it perfect for breakfast or a mid-day snack. I followed Faith’s suggestion and ate a thick slice of this bread lightly toasted and slathered with butter. Seriously delicious and an excellent start to the day with my morning tea.
Blueberry Oatmeal Quick Bread (Adapted from An Edible Mosaic)
Note: The original recipe makes two loaves and includes chopped almonds and a delicious-looking white chocolate glaze. I cut the recipe in half and left off the almonds and glaze because I didn’t have the ingredients on hand. What I’m posting here will make a single, unglazed loaf.
- 1 c blueberries, fresh or frozen
- 1 c all-purpose flour
- 1 c whole wheat flour
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 c sugar
- 1 egg
- 1 c milk
- 2 tbsp vegetable oil
- 1/2 tsp almond extract
- 1 cup rolled oats
- 2 tbsp chopped, unsalted almonds, optional (I didn’t have almonds on hand but would definitely add them if I did)
- Preheat the oven to 350° and grease one 8×4 loaf pan.
- If using fresh blueberries, add a rounded teaspoon of the flour to the berries and mix to coat the berries well.
- Whisk together both of the flours, baking powder, baking soda, and salt in a small mixing bowl.
- In a medium mixing bowl, whisk together the egg and sugar. Add in the milk, oil, and almond extract and whisk until well incorporated. Slowly add the dry ingredients to the wet mixture, stirring until just combined. Fold in the oats and blueberries and then spread the batter into the prepared pan. If using, sprinkle the chopped almonds over the top of the loaf.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Allow the loaf to cool on a wire rack before removing from the pan.