Dried Blueberry Pecan Tea Bread Mix Recipes

HOW TO MAKE THE BEST EVER BLUEBERRY PECAN BREAD

Steps:

• Preheat oven to 350°F. Coat the inside of 1 large loaf pan (9 by 5-inch) or 4 mini loaf pans (5-3/4 by 3-1/4-inch) with cooking spray. Evenly sprinkle a 1/2 cup of pecans over the bottom of the pan(s). Gently toss together the blueberries with 1/4 cup flour. Combine the remaining flour, sugar, baking powder, and salt in a large bowl. Whisk together melted butter, yogurt, milk, and eggs. Add yogurt mixture to flour mixture. Stir until just combined. Don't over mix. Add the remaining pecans and blueberries. Spread batter into prepared pan. Bake for 75-90 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. (Adjust the baking time if you are using smaller loaf pans.) Let pan cool on a wire rack for 15 minutes. Remove warm bread from the pan and allow to cool completely before slicing

MAPLE PECAN BLUEBERRY BREAD

Steps:

• Maple butter:.
• Combine butter and maple syrup in a small saucepan and cook over medium-low heat until butter melts.
• Continue cooking, stirring occasionally, for 5 minutes.
• Remove from heat and cool completely.
• Bread:.
• Combine the flour, kinako, ginger, nutmeg and flaxseed in the bowl of a stand mixer fitted with the dough hook.
• Add the milk and mix 2 minutes. Cover and let stand 5 minutes.
• Add the maple butter, salt, eggs and yolk and knead on medium-low speed for 10 minutes. Dough will be stiff.
• Cover and let rest 1 hour.
• Punch down and knead in the pecans and blueberries by hand.
• Shape into a loaf and place in a greased 9x5" loaf pan.
• Cover and let rise 1 hour, until the loaf just crests the top of the pan.
• Heat oven to 375F.
• Bake for 50 minutes or until well browned and 190F internally.
• Immediately remove loaf from pan and let cool on rack.

BLUEBERRY TEA BREAD RECIPE - (4.4/5)

Steps:

• About 3 hours before serving or early in the day: 1. Preheat oven to 350˚. Grease a 9x5'' loaf pan with nonstick cooking spray. 2. In large bowl, mix baking powder, salt, 3 cups cake flour and 1 1/2 cups sugar. Reserve 1 tablespoon corn-oil spread for crumb topping. With pastry blender or two knives used scissor-fashion, cut in remaining corn-oil spread until mixture resembles fine crumbs. Stir in milk, vanilla extract, and egg until four is just moistened. Gently stir in blueberries; spoon batter into loaf pan. 3. Coarsely chop almonds. In small bowl, with fork, mix almonds, cinnamon, 2 tablespoons cake flour, 2 tablespoons sugar and reserved corn-oil spread until mixture resembles coarse crumbs. Sprinkle crumb topping over batter. 4. Bake loaf 1 hour and 20 minutes or until toothpick inserted in center comes out clean. Cool load in pan on wire rack 10 minutes; remove from pan and finish cooling on wire rack.

CANTALOUPE AND WILD BLUEBERRY TEA BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease a small baking pan (8 x8 or smaller).
• In a large bowl, beat the butter, sugar and cinnamon until creamy.
• Slowly, add the eggs, one at a time, until well blended, about 3 minutes.
• Add the sour cream, vanilla extract and flour, and mix until just blended.
• Now gently add the blueberries, cantaloupe and hazelnuts into the batter, only mixing slightly.
• Pour the mixture into the prepared baking pan and bake for 45 - 55 minutes.
• Make sure to check the bread at 45 minutes, everyones ovens are different.
• Remove from heat and place on cake rack for 6 - 10 minutes then turn out of pan and allow to cool before cutting.