Blueberry Honey Nut Bread
The recipe Blueberry Honey Nut Bread can be made in around 45 minutes. One serving contains 419 calories, 7g of protein, and 19g of fat. For 97 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up water, granulated sugar, cinnamon, and a few other things to make it today. It works well as a bread. 62 people were impressed by this recipe. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Cookie Madness. Overall, this recipe earns a solid spoonacular score of 45%. Similar recipes are Blueberry Nut Bread, Whole Wheat Blueberry-Nut Bread, and Paleo Honey Nut Banana Bread.
Servings: 8
Preparation duration: 20 minutes
Ingredients:
4 teaspoons baking powder
1 3/4 cups frozen blueberries (or fresh, depending on season)
1 teaspoon cinnamon
2 large eggs, room temperature
2 1/2 cups (11.25 oz) all-purpose flour
5 tablespoons granulated sugar
1/3 cup honey
1 1/2 teaspoons lemon zest
3/4 teaspoon salt
8 tablespoons unsalted butter, room temperature
1/4 teaspoon vanilla
2/3 cup toasted walnuts or pecans
1/3 cup water
Equipment:
mixing bowl
stand mixer
hand mixer
loaf pan
oven
aluminum foil
frying pan
Cooking instruction summary:
Preheat oven to 350 degrees F. Spray a 9×5 inch loaf pan (mine was slightly smaller) with flour-added cooking spray.In a bowl, stir together the flour, cinnamon, baking powder and salt. Set aside.In the bowl of a stand mixer or in a large mixing bowl using a hand-held mixer, beat the butter and sugar until creamy. Beat in the lemon zest and vanilla, then beat in the honey and the water. At this point the mixture should look kind of curdled and strange. Continue beating and scraping sides of the bowl, then beat in the eggs, one by one until mixed. By hand, gradually add the flour mixture stirring until it’s mixed (If you’re using a stand mixer with a paddle, you can do this with the paddle set on low, but I wouldn’t advise doing it with low speed of a hand mixer because you might accidentally over-beat).Stir in the nuts, and then the frozen berries. Pour mixture into the pan and bake on center rack for 70 minutes, shielding top with foil during the last 20 minutes to keep it from browning too much. Let the bread cool for several hours, then remove it from the pan and slice.
Step by step:
1. Preheat oven to 350 degrees F. Spray a 9×5 inch loaf pan (mine was slightly smaller) with flour-added cooking spray.In a bowl, stir together the flour, cinnamon, baking powder and salt. Set aside.In the bowl of a stand mixer or in a large mixing bowl using a hand-held mixer, beat the butter and sugar until creamy. Beat in the lemon zest and vanilla, then beat in the honey and the water. At this point the mixture should look kind of curdled and strange. Continue beating and scraping sides of the bowl, then beat in the eggs, one by one until mixed. By hand, gradually add the flour mixture stirring until it’s mixed (If you’re using a stand mixer with a paddle, you can do this with the paddle set on low, but I wouldn’t advise doing it with low speed of a hand mixer because you might accidentally over-beat).Stir in the nuts, and then the frozen berries.
2. Pour mixture into the pan and bake on center rack for 70 minutes, shielding top with foil during the last 20 minutes to keep it from browning too much.
3. Let the bread cool for several hours, then remove it from the pan and slice.
Nutrition Information:
covered percent of daily need
