Blueberry Almond Quick Bread Recipe 445

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EASY BLUEBERRY ALMOND BREAD



Easy Blueberry Almond Bread image

Quick and easy blueberry almond bread! Throw it together in less then ten minutes and then let the house smell amazing while it bakes away in the oven!

Provided by Alysha Yoder

Number Of Ingredients 11

2 cups flour (make sure to level this)
1 pinch salt
1 1/2 tsp baking powder
1 stick melted butter
1 cup granulated sugar (plus a tablespoon or two for the top)
2 large eggs
1 cup Greek plain yogurt (can sub sour cream or regular plain yogurt too!)
1 tsp vanilla extract
1 tsp almond extract
1 cup fresh blueberries (can sub for frozen blueberries too!)
1/4 cup sliced almonds for top (optional)

Steps:

  • Preheat oven to 350°. In a large bowl, beat together melted butter, sugar, yogurt, eggs, and extracts. Mix until smooth and creamy. Slowly add salt, baking powder, and flour. Once everything is combined, fold in blueberries. Spray one 9x5 bread pan with non-stick spray and pour batter into pan. Top batter with sliced almonds and evenly sprinkle extra sugar over top. Place in oven on middle rack for about 45 minutes or until knife comes out clean when placed in the center. Let cool and serve. Enjoy warm or cold!

BLUEBERRY ALMOND QUICK BREAD RECIPE - (4.4/5)



Blueberry Almond Quick Bread Recipe - (4.4/5) image

Provided by christoph

Number Of Ingredients 20

For the bread:
1 1/2 cups flour + 1 tablespoon, divided
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain yogurt
1 cup sugar
3 large eggs
2 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup vegetable oil
1 1/2 cup fresh blueberries
1/4 slivered almonds
For the Syrup:
1/4 fresh lemon juice
1/4 sugar
For the Icing:
1/2 cup powdered sugar
1/2 teaspoon almond extract
2 teaspoons water

Steps:

  • In a medium bowl, whisk together, flour, baking powder, and salt. In a large bowl, mix together yogurt, sugar, eggs, lemon zest, extracts, and oil. Slowly add the dry ingredients to the wet. Stir until mixture is smooth. In a small bowl toss blueberries with 1 tablespoon of flour to coat. Gently fold blueberries and almonds into the batter. Pour batter into prepared pan and bake for 55 to 65 minutes, or until toothpick inserted comes out clean. Allow bread to cool in the pan for 20 minutes before turning out on a wire rack over a piece of parchment paper to cool. While the bread is cooling in the pan, heat lemon juice and sugar over medium heat, stirring constantly until sugar is dissolved. Continue heating for about three minutes or until syrup just begins to boil. Remove from the heat and allow to cool for 10 minutes. Place a piece of parchment or wax paper under the cooling rack. Using a tooth pick or thin chopstick, poke hole in the top of the warm loaf of bread. Slowly pour the warm syrup over the bread allowing it to soak in to the loaf. Once bread is completely cooled, mix powdered sugar with almond extract. Add water about a half a teaspoon at a time to make a thin icing. Drizzle over the top of the bread. Allow icing to set up before serving.

BLUEBERRY BREAD I



Blueberry Bread I image

Bread with blueberries in it. This bread is very good right out of the oven, or toasted.

Provided by Barbara Williams

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 9

2 eggs
1 cup white sugar
1 cup milk
3 tablespoons vegetable oil
3 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
1 cup fresh blueberries
½ cup chopped walnuts

Steps:

  • Mix together beaten eggs with the sugar. Add milk and melted shortening or vegetable oil.
  • Sift together flour, salt, and baking powder. Combine mixtures, stirring only until blended. Carefully fold in fresh or frozen blueberries and broken walnut pieces.
  • Pour into greased 5 x 12 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 50-60 minutes. Cool in pan but try to turn it out of pan before it is totally cool. It will be easier to remove. Can also be made in a normal size loaf pan or can be made into 2 pans.

Nutrition Facts : Calories 270.3 calories, Carbohydrate 44.4 g, Cholesterol 32.6 mg, Fat 8.2 g, Fiber 1.5 g, Protein 5.8 g, SaturatedFat 1.3 g, Sodium 377.2 mg, Sugar 19.1 g

BLUEBERRY ALMOND BROWN BREAD



Blueberry Almond Brown Bread image

Serve your family this homemade crunchy bread that's made using blueberries, almonds and oats - a tasty brown bread recipe.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h10m

Yield 16

Number Of Ingredients 11

2 1/2 cups white whole wheat flour
1/2 cup old-fashioned oats
1/3 cup ground flaxseed or flaxseed meal
1/2 cup packed dark brown sugar
1/4 cup chopped blanched slivered almonds
1 teaspoon baking soda
1 teaspoon salt
1/2 cup dried blueberries or currants
1 2/3 cups buttermilk
2 teaspoons vanilla
1 tablespoon old-fashioned oats

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick pan). Spray 9x5-inch loaf pan with cooking spray.
  • In large bowl, stir flour, 1/2 cup oats, the flaxseed, brown sugar, almonds, baking soda and salt. Add blueberries; stir to coat in flour mixture. Stir in buttermilk and vanilla just until mixed. Spread in pan; sprinkle with 1 tablespoon oats.
  • Bake 45 to 50 minutes or until toothpick inserted in center comes out clean and top is golden brown. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely, about 2 hours, before slicing.

Nutrition Facts : Calories 170, Carbohydrate 30 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1/2 g, ServingSize 1 Slice, Sodium 250 mg, Sugar 11 g, TransFat 0 g

BLUEBERRY-ALMOND FRENCH TOAST BAKE



Blueberry-Almond French Toast Bake image

Great breakfast to feed a group and loaded with protein and whole grains! Make ahead the night before, then pop in the oven before everyone gets up. I made this French toast bake for our group during a winter weekend of snowboarding. I just wish I had made two batches. It went fast! Serve with extra maple syrup and sausage on the side for a heartier meal.

Provided by daleypie

Categories     French Toast Casserole

Time 5h

Yield 8

Number Of Ingredients 11

cooking spray
8 large eggs
8 large egg whites
2 cups milk
⅓ cup pure maple syrup
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
1 (1 pound) loaf whole wheat bread, cubed
2 cups fresh blueberries
⅓ cup sliced almonds
2 tablespoons dark brown sugar

Steps:

  • Spray a 9x13-inch baking pan with cooking spray.
  • Whisk eggs, egg whites, milk, maple syrup, vanilla, and cinnamon together in a large bowl.
  • Place bread cubes in the prepared pan. Pour egg mixture over the bread. Scatter blueberries evenly over the top and sprinkle with almonds and brown sugar. Cover with plastic wrap and refrigerate for 4 hours, or overnight.
  • When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
  • Remove plastic wrap from the baking pan. Bake in the preheated oven until golden brown , 40 to 50 minutes.

Nutrition Facts : Calories 362.1 calories, Carbohydrate 45.7 g, Cholesterol 190.9 mg, Fat 11.2 g, Fiber 5.5 g, Protein 20.8 g, SaturatedFat 3 g, Sodium 420.5 mg, Sugar 21.7 g

BLUEBERRY ALMOND TEA BREAD



Blueberry Almond Tea Bread image

Make a double of this-one to eat when it comes out of the oven, and one to freeze for later. The almond paste gives this pound cake-like bread a rich flavor.

Provided by LilPinkieJ

Categories     Quick Breads

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 10

1 (8 ounce) can almond paste
1/4 cup butter (softened)
1 cup granulated sugar
3 eggs
3 cups flour (set aside 1 Tablespoon)
1 tablespoon baking powder, plus
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup milk
1 1/2 cups fresh blueberries

Steps:

  • Combine almond paste and butter in a large mixing bowl; beat until well blended.
  • Gradually add sugar, beating until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Combine flour, baking powder and salt. Add mixture to creamed mixture alternately with milk, beginning and ending with four mixture.
  • Combine blueberries and 1 Tablespoon flour, toss gently.
  • Spoon one-third of batter into a greased and floured 9 x 5 x 3 loaf pan, and sprinkle with half of the dredged blueberries. Repeat layers once; spoon remaining third of batter on top and smooth with a spatula.
  • Bake at 350°F for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pan for 10 minutes; remove bread from pan and cool completely on a wire rack.

Nutrition Facts : Calories 686.3, Fat 23.1, SaturatedFat 7.5, Cholesterol 130.4, Sodium 545.5, Carbohydrate 107.8, Fiber 4.5, Sugar 51.8, Protein 14.6

BLUEBERRY QUICK BREAD



Blueberry Quick Bread image

Most prepackaged quick bread mixes contain very little fruit. But this recipe calls for lots of juicy berries, so it's guaranteed to be moist and delicious.

Provided by Taste of Home

Time 35m

Yield 2 loaves.

Number Of Ingredients 10

5 cups all-purpose flour
1-1/2 cups sugar
2 tablespoons baking powder
1 teaspoon salt
3/4 cup cold butter or margarine
1-1/2 cups chopped walnuts
4 eggs
2 cups cold milk
2 teaspoons vanilla extract
3 cups fresh or frozen blueberries

Steps:

  • In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in walnuts. In a small bowl, beat eggs, milk and vanilla; stir into dry ingredients just until moistened. Gently fold in blueberries. Pour into two 9x5-in. loaf pans. Bake at 350° for 65-75 minutes or until bread tests done. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts :

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