Blueberry Quick Bread Recipe
Blueberry Bread - this easy bread recipe is full of blueberries and has less added sugar! It's the perfect breakfast; like a blueberry muffin but bread!
Servings: 10 servings
Calories: 199kcal
Cost: 7
Ingredients
- 1 ½ cups (186g) all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ cup Splenda (see note)
- ¼ cup (59ml) vegetable oil
- 1 tablespoon (15ml) lemon juice
- 2 large eggs
- ½ cup (118ml) buttermilk
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen, but if using frozen make sure they aren't too icy)
Instructions
- Preheat oven to 350°F. Spray an 8x4" loaf pan with nonstick cooking spray.
- Whisk flour, baking powder, baking soda, and SPLENDA in a medium bowl. Set aside.
- Stir together oil, lemon juice, eggs, buttermilk, and vanilla. Stir in dry ingredients just until mixed. Fold in blueberries.
- Pour into prepared pan. Bake for 40-50 minutes, or until the loaf is browned and a toothpick comes out clean from the center. Cool at least 10 minutes before removing from pan and slicing.
- Best served within 24 hours of making.
Notes
- This recipe was tested using 18 packets SPLENDA sugar replacement. 18 packets = 3/4 cup sweetener. You can swap any sweetener of choice, but know it may affect the sweetness of the recipe.
- To use real sugar, use 3/4 cup (150g) granulated sugar in place of the Splenda.
- I recommend using fresh blueberries or completely thawed and drained frozen berries (make sure they're thawed and drained well).
- Store bread wrapped well for up to 3 days or freeze for up to 2 months.
Nutrition
Serving: 1serving | Calories: 199kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 34mg | Sodium: 136mg | Potassium: 143mg | Fiber: 1g | Sugar: 14g | Vitamin A: 75IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg